Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Chocolate Raspberry Rugelach [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

If you are not familiar with what a rugelach cookie is, when you taste one, you will wonder what is that back note of creaminess that is so surprising in a cookie! Yep, that’s the cream cheese. In this case, vegan cream cheese mixes with raspberry jam and melted chocolate chips for a creamy, chocolatey, tangy dessert you'll love.

Chocolate Raspberry Rugelach [Vegan]





Cook Time



  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup vegan butter
  • 8-ounce package vegan cream cheese
  • 1/4 teaspoon vegan lactic acid
  • 1/2 cup granulated sugar
  • 2 tablespoons vegan egg replacer
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raspberry jam
  • 3/4 cup mini vegan chocolate chips
  • Crushed vegan chocolate cookies (optional)
  • Aquafaba, for brushing the cookies before baking
  • Cinnamon sugar, for sprinkling


  1. Cream the vegan butter and cream cheese together to smooth.
  2. Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
  3. Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that.
  4. Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix.
  5. Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
  6. Wrap the dough into 3 separate equal discs and refrigerate for at least 2 hours or overnight.
  7. Once the dough has relaxed and is chilled, knead it lightly on a floured surface to form a round disc then roll it out to 12-inch diameter.
  8. Spread with about 1/2 cup of the raspberry jam then sprinkle with about 1/4 cup of the mini chips and 2 tablespoons of crushed cookies
  9. Cut the dough circle first by quartering the entire piece. Then, each quarter gets cut into 4 pieces for a total of 16 wedges.
  10. Roll up each wedge from the fat edge into the center.
  11. Place the cookies on a silicone baking mat on a sheet pan, brush with aquafaba then sprinkle with cinnamon sugar and bake in a preheated 375°F oven for 30-35 minutes until golden browned.


Store cookies in an airtight container for up to 2 weeks at room temperature.





Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chocolate Raspberry Rugelach [Vegan]”

Click to add comment
1 Years Ago

Darn, those look good. I can not eat sugar right now but hopefully i will be able to when Chanukah comes. These look divine as do so many of the desserts posted on OGP.


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×