Description
These delightful Raspberry Lemon Yogurt Cookies are gluten-free and dairy-free, combining a tender almond and coconut flour base with the fresh flavors of lemon zest and raspberry. Finished with a tangy raspberry-lemon glaze and a sprinkle of freeze-dried raspberries, these cookies offer a perfect balance of sweetness and citrus brightness, making them a refreshing treat suitable for various dietary needs.
Ingredients
Units
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 yogurt
- 1/2 cup coconut sugar
- 2 eggs
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Frosting/Glaze
- 1/3 cup Siggi’s plant-based raspberry blend yogurt
- 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 and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Stir well to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together melted butter, plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogeneous.
- Make Dough: Slowly incorporate the wet mixture into the dry ingredients, mixing thoroughly until a cohesive dough forms that can be shaped by hand.
- Shape Cookies: Scoop approximate 1.5 tablespoon portions of dough to form 16 balls. Shape each ball with your hands and gently flatten them to desired cookie thickness.
- Bake Cookies: Place cookies spaced on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Prepare Glaze: While the cookies bake, mix together the plant-based raspberry yogurt, juice of half a lemon, honey, and crushed freeze-dried raspberries to create a thick, flavorful glaze.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack. Once cooled, generously top each cookie with the prepared glaze and sprinkle with lemon zest for a bright finish.
- Storage: Store glazed cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
Notes
- You can use regular or vegan butter depending on your preference or dietary needs.
- For a dairy-free option, ensure the raspberry yogurt is plant-based as specified.
- Freeze-dried raspberries add a crunchy, tangy element to the glaze—do not substitute with fresh raspberries as they will alter the texture.
- Cookies must cool completely before glazing to prevent the glaze from melting and sliding off.
- Store refrigerated to keep the glaze fresh and prevent spoilage from fresh ingredients like lemon juice and honey.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
