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

I absolutely love this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe because it brings together bright, fresh flavors with a soft, tender texture that’s just irresistible. These cookies have a perfect zing from the lemon and a subtle tart sweetness from the raspberry blend, making them a delightful treat when you want something a little lighter but still satisfying.

Whenever I bake these, they’re a hit at brunches, afternoon teas, or just as a quick pick-me-up with a cup of tea or coffee. You’ll find that this recipe is wonderfully easy to make, uses ingredients that are generally pantry-friendly, and the best part—no gluten or dairy, so they work well for a variety of diets. Once you try this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe, they’ll become a trusted favorite in your baking rotation.

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Ingredients You’ll Need

The ingredients in this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe work beautifully together to create a tender, flavorful cookie. Each flour adds its own texture, and the plant-based yogurt brings a subtle tartness that pairs perfectly with the lemon zest and juice.

• Almond flour: Adds a rich, nutty flavor and helps keep these cookies tender and moist.
• Coconut flour: Helps absorb moisture and gives these cookies a nice structure without gluten.
• Tapioca starch: Gives a slight chewiness and lightens the texture.
• Baking soda: For lift and lightness.
• Sea salt: Enhances all the flavors in the cookie.
• Butter (regular or vegan): Provides richness—use vegan butter to keep it dairy-free.
• Siggi’s plant-based raspberry blend yogurt: This adds moisture and a lovely raspberry tang; you can find similar dairy-free yogurt blends if needed.
• Coconut sugar: Adds a mild caramel sweetness that complements the tartness perfectly.
• Eggs: Bind the ingredients and give structure to the dough.
• Lemon zest: For that fresh citrus kick in every bite.
• Lemon juice: Adds brightness and balances the sweetness.
• Vanilla extract: Rounds out the flavors with warmth.
• Freeze-dried raspberries (for frosting): Crush these for a pop of color and tartness on top.
• Honey (for frosting): Sweetens the glaze naturally; you can swap for maple syrup if vegan.

Variations

I enjoy tweaking this Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe depending on what I have on hand or the season. It’s fun to experiment with different citrus zests or swap in other berry blends because the base is so versatile.

• Berry Substitution: I’ve made these with blueberry or strawberry plant-based yogurts, and they come out wonderfully, just switch the freeze-dried berries accordingly.
• Nut-Free Version: You can replace almond flour with a seed flour blend (like pumpkin seed flour) if you have nut allergies.
• Sweetener Swap: Tried using maple syrup instead of coconut sugar and honey for a different sweetness profile that’s still delicious.
• Lemon Glaze Only: Sometimes I skip the freeze-dried raspberries in the glaze for a simpler lemon frosting, which my kids adore.

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

Step 1: Gather and Prep Your Ingredients

First things first, preheat your oven to 350°F and line a large baking sheet with parchment paper so the cookies don’t stick. While the oven warms, measure out your almond flour, coconut flour, tapioca starch, baking soda, and salt — this keeps everything smooth and efficient later on.

Step 2: Mix the Dry Ingredients

In a large bowl, combine your almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Give it a good whisk to make sure everything is evenly distributed, which helps the cookies bake evenly and get the right texture.

Step 3: Whisk Together the Wet Ingredients

In a separate bowl, whisk together your melted butter, plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until you have a smooth mixture. I love this step because you get the fresh lemon aroma filling your kitchen, promising a delicious cookie ahead!

Step 4: Combine Wet and Dry Mixtures to Form Dough

Pour the wet ingredients into the dry and stir gently until a soft dough forms. It should be just moist enough to hold together but not sticky. If it feels too dry, you can add a tiny splash of plant-based milk, but usually this combination works perfectly.

Step 5: Shape and Bake the Cookies

Scoop the dough into 1.5-tablespoon sized balls (I use a cookie scoop for ease) and arrange them on your parchment-lined sheet, leaving some space for spreading. Flatten each ball slightly with your hand or the back of a spoon. Bake for 10-12 minutes until the edges are golden and the centers look just set.

Step 6: Prepare the Frosting

While the cookies bake, whisk together the raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries to make a fresh glaze. This frosting adds a bright, fruity finish that complements the lemon in the cookie beautifully.

Step 7: Glaze and Cool

Once the cookies are completely cool (this is key so the glaze doesn’t melt off), spread a generous spoonful of the frosting on each and sprinkle extra lemon zest and crushed freeze-dried raspberries on top for a beautiful, tangy finish.

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

Garnishes

I love topping these cookies with a little extra lemon zest and a sprinkle of crushed freeze-dried raspberries for color and zing. Sometimes I add tiny edible flowers for special occasions—it really makes the cookies feel festive and fancy.

Side Dishes

Serve these alongside a fresh fruit salad or a light herbal tea like chamomile or mint for a perfectly balanced snack or dessert. They’re also great paired with a refreshing glass of sparkling water with lemon.

Creative Ways to Present

On holidays or birthdays, I arrange these cookies on a cake stand surrounded by fresh berries and lemon slices for a vibrant dessert display. For a casual get-together, packing a few in pretty parchment paper tied with a ribbon makes a sweet, thoughtful gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the refrigerator, where they stay fresh and moist for up to five days. Bringing them to room temperature before serving wakes up the flavors nicely.

Freezing

If I want to stash some for later, I freeze the unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. Once ready to enjoy, I thaw them overnight in the fridge, then add the glaze and zest fresh.

Reheating

For a freshly baked feel, I gently warm the thawed cookie in a low-temp oven for a few minutes before glazing. This step revives the softness without drying them out.

FAQs

Final Thoughts

This Raspberry Lemon Yogurt Cookies (Gluten-Free, Dairy-Free) Recipe holds a special spot in my heart because it balances health-conscious ingredients without sacrificing flavor or texture. If you’re like me and want a cookie that feels indulgent yet bright and fresh, these are the ones to try. I hope you enjoy baking and sharing them as much as my family and I do!

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