Vegan Pineapple Raspberry Swirl Cookies (Print Version)
Soft vegan sugar cookies swirled with pineapple and raspberry puree for a fruity tropical treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup vegan butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup unsweetened plant-based milk
08 - 1 tablespoon ground flaxseed
09 - 1 1/2 teaspoons pure vanilla extract
→ Fruit Purees
10 - 1/3 cup fresh or frozen raspberries
11 - 1/3 cup fresh or canned pineapple chunks, drained
12 - 2 tablespoons granulated sugar (for fruit puree)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a small bowl, combine ground flaxseed with 2 1/2 tablespoons water. Let rest for 5 minutes until thickened and gelatinous.
03 - In a blender or food processor, puree raspberries with 1 tablespoon sugar until completely smooth. Transfer to a small bowl. Rinse the blender, then puree pineapple chunks with the remaining 1 tablespoon sugar until smooth. Set both purees aside.
04 - In a large mixing bowl, beat softened vegan butter and 1 cup granulated sugar together until light and fluffy. Add the thickened flaxseed mixture, plant-based milk, and vanilla extract. Mix until fully incorporated.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft, cohesive dough forms.
06 - Split the dough into three equal portions. Gently fold the raspberry puree into one portion and the pineapple puree into the second. Leave the third portion plain.
07 - Pinch off small pieces from each of the three doughs and lightly press them together, swirling without over-mixing to maintain distinct color ribbons. Scoop heaping tablespoons of swirled dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 12 to 14 minutes, until edges are set and the tops are just beginning to turn golden. Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack.
09 - Let cookies cool completely on the wire rack before serving. Store leftovers in an airtight container at room temperature for up to 4 days.
# Expert Advice:
01 -
- The swirl effect looks impressive but requires zero artistic skill, just gentle folding and a bit of patience.
- These cookies stay soft for days because the fruit purees keep the dough incredibly moist from the inside out.
02 -
- If you overmix the swirl the colors muddy into a brownish pink and while the taste is fine the visual magic disappears entirely.
- The flax egg needs the full five minutes to thicken or your cookies will spread into sad flat puddles on the sheet.
03 -
- Chill the three dough portions in the fridge for fifteen minutes before swirling and they hold their shape much better during baking.
- A tiny drop of natural food coloring in each fruit puree intensifies the visual contrast without changing the flavor at all.