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
Scale
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
