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Chocolate Raspberry Rugelach
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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Vegan Soy-Free Chocolate Raspberry Rugelach

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Chocolate Raspberry Rugelach [Vegan]

120

Dairy Free

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... Read More

Ingredients You Need for Chocolate Raspberry Rugelach [Vegan]

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

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How to Prepare Chocolate Raspberry Rugelach [Vegan]

Cream the vegan butter and cream cheese together to smooth.
Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that.
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.
Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
Wrap the dough into 3 separate equal discs and refrigerate for at least 2 hours or overnight.
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.
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
Cut the dough circle first by quartering the entire piece. Then, each quarter gets cut into 4 pieces for a total of 16 wedges.
Roll up each wedge from the fat edge into the center.
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.

Notes

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.