Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and set aside for at least 5 minutes until thickened.

In a mixing bowl, combine vegan butter, cane sugar, and lemon zest. Beat for about 2 minutes until light and fluffy.

Whip in the thickened flax egg and vanilla with the butter and sugar mix. Beat for another 30 seconds.

Stir in all-purpose flour, baking powder, and salt. Mix until a thick, sticky dough forms. Don't over-mix.

Gently fold in the chopped frozen raspberries.

Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the chilled dough and use a 2-tablespoon cookie scoop to portion out 9 dough balls on the baking sheet, spaced about 2 inches apart.

Lightly press down each dough ball with your palm.

Bake for 13-15 minutes until the bottoms are lightly browned and the centers slightly undercooked.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.