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

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

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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