*To make the process faster and easier, you may use a stand or hand mixer.

Step 1 of 9

In a bowl, whip butter and sugar until creamy and smooth.

Step 2 of 9

In another bowl, whip the aquafaba with a small whisk vigorously until nice and foamy.

Step 3 of 9

Add aquafaba to butter mixture with vanilla and lemon juice.

Step 4 of 9

Add lemon zest, flour, baking powder, baking soda and salt into the bowl and gently fold to combine.

Step 5 of 9

Next, use your hands to crush frozen raspberries into small pieces and add to the bowl. Stir again to incorporate then transfer the dough to the fridge to chill for 10-9 minutes.

Step 6 of 9

Preheat the oven to 160 C and prepare a baking sheet with parchment paper or a silicon baking mat.

Step 7 of 9

Scoop about 1 tablespoon of dough, leaving 2 inches between each cookie dough ball.

Step 8 of 9

Bake for 20-30 minutes, or until the edges are golden brown.

Step 9 of 9

Let them cool on a rack and enjoy.