Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe

I absolutely love sharing this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe with you because it’s that perfect blend of tangy, sweet, and tender all wrapped into one delightful bite. When I first tried making gluten-free and dairy-free cookies that didn’t sacrifice flavor or texture, this recipe quickly became my go-to. The fresh zing of lemon combined with the juicy raspberry notes from the plant-based yogurt makes these cookies incredibly refreshing, especially for warmer months or any time you want a bright, light treat.

You’ll find that these cookies are super versatile too—they’re fantastic for a mid-afternoon pick-me-up or served alongside a cup of tea during a cozy catch-up with friends. Plus, with the gluten-free and dairy-free twist, they’re perfect if you’re mindful about allergies or just trying to eat a little cleaner. I’ve also discovered that the coconut sugar and almond flour combo keeps them subtly sweet and nicely chewy without being overly rich. Trust me, it’s worth trying this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe at least once—you might just find a new favorite snack!

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Ingredients You’ll Need

Each ingredient in this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe plays a special role to achieve the perfect balance of texture and flavor. Using super fine almond flour and coconut flour provides a light, moist base, while the raspberry yogurt gives that delicious fruity tang.

• Super Fine Almond Flour: Using superfine almond flour ensures a smoother dough and delicate crumb without grittiness.
• Coconut Flour: Absorbs moisture and adds subtle sweetness, helping with structure in gluten-free baking.
• Tapioca Starch: Helps give the cookies a chewy, elastic texture without gluten.
• Baking Soda: Provides gentle leavening to keep cookies light.
• Sea Salt: Just a pinch to balance sweetness and enhance the flavors.
• Butter (Regular or Vegan): Melted to incorporate easily, adds richness and moisture.
• Siggi’s Plant-Based Raspberry Blend: This yogurt blend adds fruity brightness and moisture without dairy.
• Coconut Sugar: A natural sweetener that lends a touch of caramel flavor.
• Eggs: Bind everything together and help with structure.
• Lemon Zest and Juice: Fresh lemon zest and juice elevate brightness and give that signature citrus punch.
• Vanilla Extract: Adds warmth and depth to the flavor profile.
• Freeze-Dried Raspberries (for frosting): Provide an intense berry flavor and pretty texture topping.
• Honey (for frosting): Balances tartness with natural sweetness in the glaze.

Variations

I love playing around with this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe for different occasions. Feel free to customize the fruit component or swap out the yogurt to suit your preferences or dietary needs—there’s plenty of room for creativity here!

• Berry Swap: I’ve swapped raspberries with blueberries or blackberries on occasion, and it makes for a deliciously different flavor.
• Yogurt Alternatives: If you don’t have Siggi’s raspberry yogurt, plain plant-based yogurt with a spoonful of jam works great too.
• Sweetener Variations: Try maple syrup instead of coconut sugar for a moister cookie with a different sweetness.
• Nut-Free Version: Use sunflower seed flour instead of almond flour for a nut allergy-friendly option.

How to Make Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe

Step 1: Preheat and Prep Your Baking Space

Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This little prep step saves you so much hassle later and ensures your cookies won’t stick. Trust me, I learned the hard way trying to scrape stuck cookies off the pan!

Step 2: Mix Dry Ingredients Together

In a large bowl, whisk together the super fine almond flour, coconut flour, tapioca starch, baking soda, and sea salt. Make sure these ingredients are well combined so that the leavening is even and the flour mixture is consistent throughout your dough. This makes all the difference in texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the melted butter, plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until everything is smooth and well blended. I love how the lemon zest pops out here—it really wakes up the whole mix with freshness.

Step 4: Form the Dough

Pour the wet ingredients into the dry ingredients and stir just until a dough forms. It should be slightly sticky but easy to handle. Don’t over-mix here because the almond flour is delicate and you want to keep that tender crumb texture.

Step 5: Shape and Bake

Using about 1.5 tablespoons for each cookie, scoop balls of dough onto your prepared baking sheet. Use your hands to gently shape and slightly flatten each one—you’re aiming for a little round disc that will spread just enough. Bake these beauties for 10-12 minutes, or until the edges start turning golden but the centers still look soft.

Step 6: Prepare the Frosting While Baking

While the cookies bake, whisk together the plant-based raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries for the glaze. This frosting is so simple but adds a wonderful tangy sweetness that ties the whole cookie together perfectly.

Step 7: Cool and Glaze

Once your cookies have cooled completely, spread or drizzle the glaze over each one. I love adding a little extra lemon zest on top for an extra pop of color and flavor. Pop the glazed cookies in the fridge to set the frosting, and they’re ready to enjoy!

How to Serve Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe

Garnishes

I love garnishing these cookies with a sprinkle of extra lemon zest and a few crushed freeze-dried raspberries for that pretty pop of color and a tiny crunch. Sometimes a light dusting of powdered coconut sugar is a nice touch too if you want it a bit sweeter on top.

Side Dishes

These cookies pair wonderfully with a cup of herbal tea, like chamomile or a light green tea, which complements the lemon and raspberry flavors. For a more indulgent treat, a scoop of dairy-free vanilla ice cream on the side makes a perfect dessert.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a pretty platter lined with fresh raspberries and lemon slices. You can even drizzle extra raspberry glaze artistically over the platter for a more elegant look. Individual cookie gift boxes or stacked tied with twine make wonderful homemade gifts too!

Make Ahead and Storage

Storing Leftovers

After glazing, I store these Raspberry Lemon Yogurt Cookies in an airtight container in the refrigerator. They keep great for up to 5 days, and this chilled storage also helps the frosting stay fresh and firm without getting sticky.

Freezing

I’ve frozen both the baked cookies (without glaze) and the glazed ones successfully. Just freeze them in a single layer on a tray first, then transfer to a freezer-safe container. When ready to enjoy, thaw in the refrigerator to keep the glaze intact.

Reheating

For best texture, I gently warm the cookies in a preheated 300°F oven for about 5 minutes, then let them cool slightly before eating. Avoid microwaving as that can make them soggy. The glaze may soften a bit, which I find delightful!

FAQs

Final Thoughts

This Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe has truly become one of my favorite recipes to make when I want something that feels both indulgent and fresh. I love how approachable it is, even if you’re new to gluten-free baking, and how these cookies manage to be fluffy without any gluten or dairy in sight. I hope you enjoy making and sharing them as much as I do—these little bursts of bright, comforting flavor make every bite something special. Give it a try and let me know how your batch turns out!

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