Description
These Raspberry Lemon Yogurt Cookies are a delightful gluten-free and dairy-free treat combining the tartness of lemon and raspberry with a soft, tender texture. Made with almond and coconut flours, these cookies are flavored naturally with lemon zest and juice, providing a fresh and vibrant taste. A luscious plant-based raspberry yogurt glaze topped with freeze-dried raspberries and lemon zest adds a beautiful finishing touch. Perfect for a healthy snack or a sweet dessert, these cookies are simple to make and perfect for those with dietary restrictions.
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
- 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 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 easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the super fine almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. This creates a well-distributed dry base for the dough.
- 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 the mixture is smooth and homogenous.
- Form the dough: Pour the wet ingredient mixture into the dry ingredients and stir until a dough forms. The dough should be pliable enough to scoop and shape.
- Scoop and shape cookies: Scoop out approximately 1.5 tablespoons of dough per cookie to make about 16 cookies. Shape each ball gently with your hands and slightly flatten them to form cookie rounds.
- Bake the cookies: Place the cookies on the prepared baking sheet and bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set.
- Prepare the frosting: While the cookies bake, mix together the plant-based raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries until well combined for a flavorful glaze.
- Cool and decorate: Allow the cookies to cool completely on a wire rack. Once cooled, top each cookie with the raspberry-lemon glaze and sprinkle with additional lemon zest for a burst of citrus aroma and color.
- Storage: Store the cookies in the refrigerator for up to 5 days to keep them fresh and maintain the integrity of the glaze.
Notes
- For a vegan option, use vegan butter and replace honey with maple syrup or agave nectar in the frosting.
- Ensure the almond flour is superfine for best texture and to avoid graininess.
- If you don’t have freeze-dried raspberries, finely chop dried raspberries or omit them in the glaze.
- Make sure cookies are completely cooled before glazing to prevent melting the glaze.
- These cookies are best stored refrigerated because of the yogurt glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
