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

Whip the aquafaba with a small whisk vigorously in a separate bowl until nice and foamy, and add to the bowl with the butter mixture along with vanilla and lemon juice.

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

Next, use your hands to crush frozen raspberries into small pieces and add them to the bowl. Stir again to incorporate, then transfer the dough to the fridge to chill for 10-15 minutes.

Preheat your oven to 350F and prepare a cookie sheet with parchment paper or a silicone baking mat.

Use a cookie scoop or small ice cream scoop to balls of the dough onto the prepared cookie sheet, leaving 2 inches between each cookie dough ball.

Bake for 12-13 minutes, until edges are golden brown. If the cookies have spread organically, immediately use a cup or a ring mold to gently re-shape the baked cookies into more of a circle.

Let the cookies cool on a wire rack, and enjoy.