I’m so excited to share this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe with you! These cookies have such a delightful balance of tartness from the fresh lemon and raspberry combined with a soft, tender crumb that you just don’t get from traditional cookies. Plus, they’re naturally gluten-free and dairy-free, making them perfect when you want a treat that feels a little lighter but still packs flavor.
When I first tried this recipe, I was amazed at how moist and flavorful the cookies turned out thanks to the plant-based raspberry yogurt and the fresh lemon zest. Whether you’re baking for a crowd or just craving a quick afternoon snack, you’ll find that these cookies come together quickly and taste like a little burst of sunshine in every bite.
Why You’ll Love This Recipe
- Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions or anyone seeking a wholesome treat.
- Bright, Fresh Flavors: The lemon zest and raspberry yogurt give these cookies an irresistible zing.
- Quick & Easy to Make: From mixing to baking takes less than 30 minutes, ideal for busy days or last-minute treats.
- Family Favorite: My family literally goes crazy for these, and I bet yours will too!
Ingredients You’ll Need
All the ingredients combine beautifully to create moist, flavorful cookies with a soft texture. Using a blend of almond flour and coconut flour offers just the right balance of lightness and structure, while the raspberry yogurt adds natural sweetness and tang without dairy.
- Super fine almond flour: Look for finely ground almond flour to keep the cookies tender and prevent grittiness.
- Coconut flour: Adds lightness and fiber; measure carefully as it absorbs a lot of moisture.
- Tapioca starch: Helps give the cookies a nice chew and structure without gluten.
- Baking soda: Ensures the cookies rise and become soft.
- Sea salt: Enhances flavor and balances the sweetness.
- Butter (regular or vegan): Melted for easy mixing and rich flavor; vegan butter works great here.
- Siggi’s plant-based raspberry yogurt blend: Adds tanginess and raspberry flavor without dairy — feel free to substitute with any plant-based raspberry yogurt.
- Coconut sugar: A natural sweetener that complements the lemon and raspberry flavors beautifully.
- Eggs: Bind ingredients together and give the cookies structure.
- Lemon zest & lemon juice: For that fresh, zesty punch that makes these cookies unforgettable.
- Vanilla extract: Rounds out the flavors with subtle warmth.
- Freeze-dried raspberries (for the frosting): Give the glaze a lovely texture and extra burst of raspberry flavor.
- Honey (for the frosting): Adds a touch of natural sweetness to balance tartness.
Variations
I love making this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe my own by tweaking the frosting or swapping out a few ingredients depending on the season. Feel free to experiment; the base cookie dough is forgiving and so versatile.
- Berry Switch-Up: I once swapped in frozen chopped blueberries instead of raspberries, and the cookies still baked up perfectly with a different fruity twist.
- Nut-Free Option: If you need to avoid nuts, you can substitute the almond flour with an extra ¾ cup of coconut flour and an added egg to help with binding.
- Vegan Version: Use vegan butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to make this recipe fully vegan.
- Extra Zesty: If you want an even bigger lemon punch, add a bit more lemon zest to the dough and a little lemon juice to the glaze.
How to Make Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe
Step 1: Preheat and Prep Your Ingredients
Start by preheating your oven to 350°F and line a baking sheet with parchment paper—this ensures the cookies bake evenly and don’t stick. While the oven warms, gather your dry ingredients so you’re ready for the next step. This little prep step speeds things up and helps avoid any last-minute scrambling.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt. I always like to make sure the coconut flour is well incorporated since it tends to clump. This step ensures your cookies have an even texture without surprises.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together melted butter, plant-based raspberry yogurt blend, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract. The yogurt and lemon combo is where the magic starts—the mixture should be smooth and slightly fluffy when ready.
Step 4: Form the Dough
Pour the wet ingredients into the dry and stir until a soft dough forms. Don’t overmix; once you see it come together, stop. Scoop out roughly 1.5-tablespoon portions to make about 16 cookies. Use your hands to roll each portion into a ball and gently flatten them just a bit—that helps the cookies bake evenly.
Step 5: Bake and Prepare the Frosting
Bake the cookies for about 10-12 minutes until they are just set and lightly golden on the edges. While they bake, combine the raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries in a small bowl for the glaze. This glaze adds a lovely tangy sweetness that complements the cookie perfectly.
Step 6: Cool and Glaze
Once the cookies are completely cool (this part is super important to avoid melting the glaze), spread the raspberry-lemon glaze over the tops. Finish with an extra sprinkle of lemon zest for that fresh, vibrant finish. I like to chill them in the fridge for about 20 minutes after glazing to set it nicely.
Pro Tips for Making Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe
- Use Fresh Lemon Zest: I discovered that the fresher the lemon zest, the brighter the cookie flavor—grate zest just before mixing.
- Handle Dough Gently: Overmixing toughens gluten-free dough; I stir just until combined for tender cookies every time.
- Measure Coconut Flour Carefully: Too much coconut flour dries cookies out. I spoon it lightly into your measuring cup and level it off for best results.
- Cool Completely Before Glazing: This avoids melting and keeps your frosting looking pretty and set.
How to Serve Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe
Garnishes
I love topping these cookies with just a little extra lemon zest because it adds a fresh aroma that wakes up your senses before you even take a bite. Sprinkle a few whole freeze-dried raspberries for a pretty contrast and a slight crunch—I find it makes these cookies feel extra special.
Side Dishes
These cookies are perfect with a hot cup of herbal tea, especially chamomile or mint, which complement their citrusy notes. They also pair wonderfully with a chilled glass of almond milk or your favorite dairy-free latte for a cozy snack.
Creative Ways to Present
For birthday parties or special occasions, I like stacking these cookies on a pretty platter with fresh lemon slices and little bunches of fresh raspberries scattered around. Another fun idea? Drizzle a little extra raspberry glaze on top for a glossy finish and serve in cute mini baskets or boxes for gifting.
Make Ahead and Storage
Storing Leftovers
I always store leftover cookies in an airtight container in the fridge, which helps keep the frosting firm and the cookies fresh for up to five days. Just let them come to room temperature for a few minutes before enjoying—they soften nicely without losing their shape.
Freezing
You can freeze these cookies without glaze by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe container or zip-top bag. When you’re ready to enjoy them, thaw at room temperature, then add the glaze fresh for best results. I’ve found this method keeps them tasting just as fresh as the day I baked them.
Reheating
If you want a warm cookie, pop one or two in the microwave for about 8-10 seconds. This brings out the soft, chewy texture without melting the frosting too much. Just be careful not to overheat, or you risk the glaze becoming sticky.
FAQs
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Can I make Raspberry Lemon Yogurt Cookies without eggs?
Absolutely! You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). This keeps the cookies moist and binds the dough well, making your cookies vegan-friendly while maintaining great texture.
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Is it okay to use regular yogurt instead of plant-based?
Yes, regular yogurt works fine if you’re not avoiding dairy. The recipe’s flavor and texture might be slightly richer, but that’s a nice alternative if you want to tailor it to your tastes or what you have in the fridge.
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How do I prevent gluten-free cookies from falling apart?
Make sure you measure flours accurately and avoid overmixing the dough. This recipe uses a combination of flours and starches that balance each other, but gentle handling and the use of eggs ensure the cookies hold together beautifully.
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Can I make the glaze without honey?
Yes, you can substitute honey with maple syrup or agave nectar to keep it vegan. Both provide sweetness and help the glaze set nicely while complementing the raspberry and lemon flavors.
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How do I store these cookies if I want them soft longer?
Store in an airtight container with a slice of bread or a damp paper towel inside; this helps maintain moisture and keeps the cookies soft for several days. Refrigeration also helps protect the glaze and freshness.
Final Thoughts
I absolutely love how this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe turned out and I know you will too. It hits that perfect note of sweet, tangy, and tender all at once without any complicated ingredients or steps. Trust me, once you make these, you’ll have a go-to cookie that’s as beautiful to share as it is to eat—whether for everyday snacking or those special moments that deserve a little extra love.
Print
Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Raspberry Lemon Yogurt Cookies are a delightful gluten-free and dairy-free treat combining the tartness of lemon and raspberry with a soft, tender texture. Made with almond and coconut flours, they are rich in flavor and topped with a luscious raspberry lemon glaze, perfect for a refreshing snack or dessert.
Ingredients
Dry Ingredients
- 1 cup super fine almond flour
- 1/2 cup + 2 tbsp coconut flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- Pinch of sea salt
Wet Ingredients
- 1/4 cup butter (regular or vegan), melted
- 1/4 cup siggi’s plant-based raspberry blend
- 1/2 cup coconut sugar
- 2 eggs
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Frosting
- 1/3 cup siggi’s plant-based raspberry blend
- Juice of 1/2 lemon
- 1 tsp honey
- 2–3 tbsp crushed freeze dried raspberries
- Lemon zest, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Stir these together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, plant-based raspberry blend, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogenous.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Ensure it’s well combined but do not overmix.
- Shape the Cookies: Scoop out about 1.5 tablespoons of dough per cookie, creating 16 portions. Use your hands to gently shape each ball and slightly flatten them on the baking sheet.
- Bake: Place the tray in the oven and bake for 10-12 minutes until the cookies are set and slightly golden at the edges.
- Prepare Frosting: While the cookies bake, mix together the plant-based raspberry blend, juice of half a lemon, honey, and crushed freeze dried raspberries until smooth to create the glaze.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack. Once cool, spread the frosting mixture over the cookies and sprinkle with additional lemon zest for a fresh finishing touch.
- Store: Store the glazed cookies in the refrigerator in an airtight container for up to 5 days to maintain freshness.
Notes
- Use super fine almond flour for best texture and consistency.
- Butter can be substituted with vegan butter for a fully plant-based cookie.
- Make sure cookies are completely cooled before applying the glaze to prevent it from melting.
- The glaze adds a fresh tartness that complements the sweetness of the cookies, but can be omitted if preferred.
- Freeze dried raspberries add a crunchy texture and vibrant raspberry flavor to the frosting.
- These cookies are naturally gluten-free and dairy-free making them suitable for many dietary restrictions.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
