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Warm and sweet, this cookie crumble is perfect for when you're craving a gooey dessert that'll just melt in your mouth. As if the crumble wasn't enough, this dish has little bursts of raspberry goodness! If raspberries aren't your cup of tea, try blueberry or strawberry! Either way, this dessert is bound to delight.

Gooey Raspberry Cookie Crumble Bars [Vegan]

$2.99
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Ingredients You Need for Gooey Raspberry Cookie Crumble Bars [Vegan]

  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup vegan butter
  • 1 tablespoon ground flax
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups raspberries, fresh or frozen

How to Prepare Gooey Raspberry Cookie Crumble Bars [Vegan]

  1. Cream the vegan butter and sugars together in a medium bowl until fluffy. Add flax, almond milk, and vanilla. Mix until incorporated.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Pour wet ingredients into dry ingredients. Mix until dough is formed and without clumps.
  4. Preheat oven to 350°F.
  5. In a greased casserole dish, press 3/4 of the dough to the bottom in an even layer.
  6. Add raspberries in an even layer over the cookie dough.
  7. Crumble remaining dough over the raspberries.
  8. Place in the oven and bake for 35 minutes.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 3366 | Total Carbs: 499 g | Total Fat: 136 g | Total Protein: 31 g | Total Sodium: 1273 g | Total Sugar: 271 g

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


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About The Author

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Annessia Maillet & Beth DeCarlo.

See My Recipes

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She lives in Fredericton, New Brunswick, Canada, where she spends her days peacefully parenting her three kiddos and cooking up vegan grub. Beth DeCarlo lives in Orlando, Florida, where she co-owns Valhalla Bakery, a vegan bakery where she works as a vegan dessert taste tester.

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