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]
Chocolate Raspberry Rugelach [Vegan]
This Recipe is :
Dairy Free High Carb Vegan Vegan
Calories
Dairy Free High Carb Vegan Vegan
Calories
120
Serves
Serves
48
Cook Time
Cook Time
35
Ingredients
Ingredients
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
Preparation
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
Preparation
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.
Nutrional Information
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.
Nutrional Information
Per Serving: Calories: 120 | Carbs: 15 g | Fat: 6 g | Protein: 1 g | Sodium: 67 g | Sugar: 9 g
Calculation not including cinnamon sugar.
Notes
Calculation not including cinnamon sugar.
Notes
Store cookies in an airtight container for up to 2 weeks at room temperature.
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