These gluten-free and vegan raspberry cream sandwich cookies are simple, nostalgic, and beautifully balanced. A crisp, tender biscuit meets a naturally pink raspberry buttercream, made without complicated ingredients or artificial colors. Just real, thoughtfully chosen elements that come together to create something quietly special.
Whether you’re baking for a weekend treat or preparing a gift from the kitchen, this recipe brings a sense of ease and everyday luxury to the table. It’s proof that feel-good baking doesn’t need to compromise on flavour, texture, or aesthetics.
Ingredients
For the Cookies:
- 100g brown rice flour
- 50g almond meal
- 40g tapioca starch
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 70g coconut oil, melted
- 60g maple syrup
- 20g coconut sugar
- 2 tbsp water
- 1 tsp vanilla extract
For the Raspberry Buttercream:
- 80g vegan butter, room temperature
- 120g icing sugar, sifted
- 2 tbsp freeze-dried raspberry powder or 2 tsp raspberry jam (strained if seedy)
- ½ tsp lemon juice
- ½ tsp vanilla extract
Instructions
1. Preheat & Prep
Preheat your oven to 170°C and line a baking tray with parchment paper.
2. Make the Dough
- In a mixing bowl, whisk together the brown rice flour, almond meal, tapioca starch, baking powder, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, coconut sugar, vanilla, and water until smooth.
- Pour wet into dry and stir until a soft dough forms. Let rest for 5–10 minutes.
3. Roll & Cut
- Roll dough between two sheets of baking paper to about 4mm thick.
- Use a small round or heart-shaped cutter to form cookies. Gently transfer to tray.
4. Bake
Bake for 10–12 minutes or until edges are lightly golden. Cool completely on a rack.
5. Make the Buttercream
- Beat vegan butter until pale and fluffy.
- Gradually add icing sugar, followed by raspberry powder or jam, lemon juice, and vanilla.
- Beat until creamy. Add a tiny splash of plant milk if needed for texture.
6. Assemble
Pair cookies by size. Pipe or spoon a layer of raspberry cream onto the base of one cookie and sandwich with the other.
Tips & Variations
-
Nut-Free Version: Use coconut flour instead of almond meal.
-
No Freeze-Dried Raspberries? Strain raspberry jam to remove seeds and use in the buttercream.
-
Storage: Store in an airtight container in the fridge for up to 4 days. Best enjoyed at room temp.
From the Crumble Charms Kitchen
At Crumble Charms, we believe beautiful food doesn’t need to be complicated. This recipe reflects what we stand for; joy, nourishment, and small moments that feel special. If you make these, tag us on Instagram [@crumblecharms] - we’d love to see your creations.