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

I absolutely love how these Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe turn out — they’re tender, flavorful, and perfectly balanced between tart and sweet. Whenever I’m craving a bright, fresh cookie that doesn’t weigh me down, this recipe is my go-to. Plus, it’s fantastic for anyone avoiding gluten or dairy but still wanting a homemade treat that feels indulgent.

When I first tried this recipe, I instantly appreciated how the almond and coconut flours worked together for a lovely crumbly texture, while the raspberry lemon combo adds that refreshing zing you can’t get enough of. Whether you’re baking for a casual afternoon snack or a special occasion, you’ll find that these cookies impress with their vibrant flavor and melt-in-your-mouth softness.

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Ingredients You’ll Need

Each ingredient here plays a role in creating the perfect balance of taste and texture for this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe. From nutty flours to tangy plant-based yogurt, these elements come together beautifully.

• Super fine almond flour: Provides a moist crumb and natural nuttiness that’s key to gluten-free baking.
• Coconut flour: Absorbs moisture well and adds a slight sweetness while helping with structure.
• Tapioca starch: Helps bind everything together for a chewy, tender bite.
• Baking soda: Gives the cookies a little lift and keeps them light.
• Sea salt: Enhances the flavors and balances the sweetness.
• Butter (regular or vegan): Melts into the dough for richness and tenderness, choose your favorite type.
• Siggi’s plant-based raspberry blend: Adds that signature raspberry flavor and moisture without dairy.
• Coconut sugar: Imparts a subtle caramel note while keeping it natural.
• Eggs: Help bind all the ingredients while contributing to the soft texture.
• Lemon zest and lemon juice: Bring bright citrus notes that perfectly complement the raspberries.
• Vanilla extract: Rounds out the flavors with warm sweetness.

Variations

I love encouraging you to make this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe your own by trying a few simple tweaks. Whether it’s swapping ingredients or adjusting flavors, a little personal touch goes a long way.

• Berry Swap: I once replaced raspberries with blueberries for a different but equally delightful berry burst.
• Nut-Free Option: Using sunflower seed flour works if you need a nut-free version—it’s a fun experiment I’ve tried with good results.
• Sweetener Substitute: Maple syrup or agave can stand in for coconut sugar if you want a liquid sweetener and a slight twist in flavor.
• Vegan Version: Swap eggs for flax eggs and use vegan butter—these adjustments keep the cookies just as soft and tasty.

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

Step 1: Get Your Dry Ingredients Ready

Start by mixing the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt in a large bowl. This blend forms the base that will give your cookies a tender yet sturdy texture. I like to whisk these dry ingredients first to ensure everything is evenly combined before adding the wet ingredients—this simple step really helps avoid lumps down the road.

Step 2: Whisk Together the 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 smooth and glossy. When I first made this, I found mixing the wet ingredients thoroughly makes incorporating them into the dry mix so much easier, preventing any clumps or dry spots in the dough.

Step 3: Combine and Form the Cookie Dough

Pour the wet mixture into the dry ingredient bowl and stir until a soft dough forms. It’ll feel a bit sticky but not overly wet. If your dough seems too crumbly or dry, adding an extra tablespoon of the plant-based yogurt can help—this was a trick I discovered to keep the cookies moist without messing with the balance.

Step 4: Shape and Bake the Cookies

Scoop the dough into roughly 1.5-tablespoon balls—this recipe yields about 16 cookies. I like to gently flatten each ball with my hands to create a nice, even shape. Bake them on a parchment-lined sheet at 350°F for 10-12 minutes. You’ll know they’re done when the edges are just turning golden but the centers stay soft—avoid overbaking to keep that tender crumb we all love.

Step 5: Prepare the Raspberry Lemon Glaze

While the cookies bake, whisk together the plant-based raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries to make the glaze. This glaze is the magic touch that adds extra zing and pretty color. When the cookies are completely cool, spread a thin layer on top and finish with a sprinkle of fresh lemon zest for that vibrant pop.

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

Garnishes

I love adding a little extra lemon zest over the glaze—it really brings out that fresh citrus punch. Sometimes I also sprinkle a few freeze-dried raspberry bits on top for an added crunch and vibrant look. These simple garnishes make the cookies feel special and fresh every time.

Side Dishes

These cookies pair wonderfully with a cup of hot green tea or a chilled glass of almond milk. I often serve them alongside fresh berries or a small bowl of mixed nuts for a little textural contrast, making for a delightful snack or light dessert spread.

Creative Ways to Present

For a fun party or gift-giving occasion, I’ve arranged these cookies in pastel-colored boxes with a lemon leaf for decoration. Another creative idea is stacking and wrapping them with twine alongside a small jar of the raspberry glaze for dipping—your friends will love this thoughtful touch!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container in the refrigerator to keep them fresh for up to five days. Keeping them chilled helps the glaze stay firm and maintains that tender texture I adore. Just make sure they’re completely cooled before storing to prevent sogginess.

Freezing

I’ve frozen these cookies successfully—just pop the baked, cooled cookies (without glaze) into a freezer-safe bag. When you’re ready, thaw them at room temperature and add the glaze fresh for the best flavor and texture. This trick saves me so much time when I want a quick treat on busy days.

Reheating

If you want to reheat leftovers, I warm the cookies in a low oven (about 300°F) for 5 minutes or so—this refreshes their softness beautifully. Avoid microwaving as it can toughen the texture. Reapply a bit of glaze if you like, and you’ll have cookies tasting freshly baked again!

FAQs

Final Thoughts

I keep coming back to this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe not only because it’s delicious but because it’s approachable and versatile. Whether I’m baking a batch for my family’s afternoon treat or prepping cookies for friends who need gluten-free options, this recipe always gets rave reviews. I really hope you give it a try — it’s like sharing a little sunshine through cookies, and I promise you won’t regret it!

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