If you’re looking for a bright, zesty treat that’s both wholesome and irresistibly delicious, you’re going to want to try this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe. I absolutely love how these cookies balance that fresh lemon zing with the subtle sweetness of raspberries, all wrapped in a soft, tender bite that’s gentle on your tummy thanks to being gluten- and dairy-free. Trust me, once you try these, you’ll find yourself making them again and again—not just because they’re tasty, but because they genuinely feel good to eat!
Why You’ll Love This Recipe
- Bright, Fresh Flavors: The lemon zest and raspberry yogurt create a lively, refreshing taste that’s perfect anytime.
- Gluten-Free & Dairy-Free: Crafted without gluten or dairy, making it accessible for many dietary needs without compromising flavor.
- Easy and Quick: You’ll have these cookies ready in under 30 minutes — ideal for a last-minute sweet fix or unexpected guests.
- Family Friendly: My family goes crazy for these, and I’m sure yours will too!
Ingredients You’ll Need
I’ve found that using almond and coconut flours gives these cookies a lovely tender crumb without any grainy texture, and the raspberry yogurt adds a subtle fruity tang that’s just perfect. When shopping, be sure to grab super fine almond flour for the best consistency and a plant-based raspberry yogurt for that dairy-free goodness.
- Super Fine Almond Flour: This is the star for a tender, nutty base; the superfine grind keeps the texture smooth.
- Coconut Flour: Absorbs moisture well and adds a nice lightness; don’t skip it or the cookies will be too dense.
- Tapioca Starch: Helps give the cookies that chewy, stretchy texture without gluten.
- Baking Soda: The leavening agent that makes these cookies rise just right.
- Sea Salt: Brightens all the flavors and balances the sweetness.
- Butter (Regular or Vegan): I use vegan butter to keep it dairy-free—it gives amazing richness.
- Siggi’s Plant-Based Raspberry Blend: Both in the dough and glaze, it adds a fresh raspberry punch.
- Coconut Sugar: Provides a caramel-like sweetness without overpowering the tartness.
- Eggs: Bind everything together while keeping it moist.
- Lemon Zest & Juice: The zingy heart of this cookie that I can’t get enough of.
- Vanilla Extract: Just a hint to round off the flavors.
- Honey: Used in the glaze for a touch of natural sweetness with depth.
- Freeze-Dried Raspberries: Adds a wonderful crunch and intense flavor on top.
Variations
I love how versatile this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe is. I often tweak it depending on the season or what I have on hand—feel free to make it your own!
- Substitute Berries: I’ve swapped raspberries with blueberries or blackberries for a different berry vibe, and it works beautifully.
- Dairy-Free Yogurt Options: If you can’t find Siggi’s, plain coconut yogurt with a splash of raspberry extract is my go-to replacement.
- Add Nuts: For extra crunch, try folding in chopped pistachios or almonds—my family loves this texture play.
- Make Them Vegan: Replace eggs with flax eggs and use vegan butter/honey alternatives to keep it plant-based without losing flavor.
How to Make Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe
Step 1: Mix Your Dry Ingredients
Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper so your cookies don’t stick. In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. I like to take a moment here to really blend these well — this helps your cookies bake evenly and rise beautifully.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the melted butter, raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until everything is smooth and creamy. When I do this, I usually use a fork or small whisk and take extra care to make sure the coconut sugar dissolves well into the mixture, which guarantees a smoother dough.
Step 3: Form the Dough
Pour the wet ingredients into your dry mix and fold until a dough starts to come together. It will feel a little wet but still manageable. Now, scoop the dough into about 1.5 tablespoon-sized balls — I use a cookie scoop for this — and then gently shape and slightly flatten each ball with your hands. You’ll get around 16 cookies.
Step 4: Bake and Prepare the Glaze
Bake the cookies for 10-12 minutes, just until the edges begin to set but the centers remain soft. While they bake, whisk together the raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries for that beautiful glaze. This step is my favorite because the glaze tastes fresh and tangy, perfectly complementing the warmth of the cookies.
Step 5: Glaze and Chill
Once your cookies cool completely, spread or drizzle the glaze over each one, then sprinkle with a bit more lemon zest for a pop of color and extra zing. I like to pop mine in the fridge to let the glaze set—this also helps keep the cookies fresh for a few days.
Pro Tips for Making Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe
- Measure Flours Precisely: I learned that scooping flours loosely can throw off texture; spoon almond and coconut flours into your measuring cup and level it off for best results.
- Don’t Overmix the Dough: Mixing just until combined keeps cookies tender, which is a trick I discovered after some dense batches.
- Watch Baking Time Closely: These cookies can shift from soft to overbaked quickly, so I set a kitchen timer and check at 10 minutes.
- Glaze After Cooling: Applying the glaze only when the cookies are fully cooled prevents it from melting and keeps it vibrant.
How to Serve Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe
Garnishes
I usually stick with extra lemon zest sprinkled on top—it looks pretty and adds a zesty aroma every time. Sometimes, I’ll add a couple of whole freeze-dried raspberries for an elegant touch when serving to guests.
Side Dishes
These cookies pair wonderfully with a simple cup of herbal tea or a frothy latte. If you’re thinking brunch, try them alongside fresh fruit salad or a light green salad with citrus dressing to keep the meal fresh and bright.
Creative Ways to Present
For special occasions, I’ve layered these cookies on a pretty cake stand with a scattering of fresh raspberries and lemon slices around the base. I even sometimes drizzle extra glaze on the serving plate for a playful, artistic look—your guests will definitely notice the effort!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container in the refrigerator—I find they stay fresh for up to 5 days that way. The glaze can soften a bit over time, but the flavor only deepens, which I actually love.
Freezing
I’ve frozen these cookies successfully—just flash freeze them on a tray first, then transfer to a freezer-safe bag. They keep well for up to 3 months and thaw quickly at room temperature without losing their texture.
Reheating
To reheat, I gently warm the cookies in a low oven (about 300°F for 5 minutes) to refresh their softness without melting the glaze completely. If you prefer, a quick zap in the microwave for 10-15 seconds also works if you’re in a hurry.
FAQs
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Can I make these cookies vegan?
Absolutely! Simply replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, mixed and rested), and use vegan butter and a plant-based honey alternative like maple syrup. The cookies may be slightly softer, but still delicious.
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What if I don’t have tapioca starch?
You can substitute tapioca starch with arrowroot powder or cornstarch. Just keep the same quantity. These alternatives help with the cookie’s chewiness and tenderness, so your texture won’t suffer.
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Can I omit the glaze?
Yes, the cookies are tasty on their own without the glaze if you’re in a hurry, but the raspberry-lemon glaze adds that signature pop of flavor that makes this recipe stand out.
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How should I store these cookies if I don’t refrigerate?
If you skip refrigerating, store the cookies in an airtight container at room temperature for up to 2 days to prevent the glaze from melting and the cookies from drying out.
Final Thoughts
This Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe has become one of my beloved staples in the kitchen. Whether it’s a quick afternoon pick-me-up or a sweet ending to dinner, these cookies never fail to brighten my day with their fresh flavors and light texture. I’m confident once you try baking them yourself, you’ll enjoy not only how great they taste but also how simple and satisfying it is to make something so special from scratch. Go ahead and bake a batch—your taste buds will thank you!
Print
Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Raspberry Lemon Yogurt Cookies, a gluten-free and dairy-free treat bursting with vibrant citrus and berry flavors. Made with almond and coconut flours, these soft, tangy cookies are topped with a luscious raspberry lemon glaze that adds a fresh, sweet finish. Perfect for a healthy dessert or snack that satisfies your sweet tooth while accommodating dietary needs.
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, mix together the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt until well combined, forming the dry base of the cookie dough.
- Mix 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 smooth and uniform.
- Form Cookie Dough: Pour the wet ingredients into the dry mixture and stir until a cohesive dough forms, ensuring that all flour is fully incorporated without overmixing.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, portion out approximately 1.5 tbsp-sized dough balls, yielding 16 cookies. Gently shape each ball with your hands and slightly flatten them to prepare for baking.
- Bake Cookies: Arrange the shaped cookies evenly on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until they are lightly golden and set.
- Prepare Frosting: While the cookies bake, combine the plant-based raspberry blend, lemon juice, honey, and crushed freeze-dried raspberries in a small bowl to create a tangy and sweet glaze.
- Cool and Glaze: Once baked, allow the cookies to cool completely on a wire rack. Then, spread the raspberry lemon glaze over each cookie and sprinkle with additional lemon zest for a bright, flavorful finish.
- Storage: Store the glazed cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
Notes
- Ensure cookies are fully cooled before glazing to prevent the frosting from melting.
- To make the recipe vegan, use vegan butter and substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- Freeze-dried raspberries add texture and burst of flavor to the glaze but can be omitted if unavailable.
- For a less sweet option, reduce coconut sugar by a quarter cup.
- Using super fine almond flour helps achieve a tender cookie crumb.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
