Description
These Raspberry Lemon Yogurt Cookies are a delightful gluten-free and dairy-free treat, perfectly combining zesty lemon with sweet raspberries. Made with almond and coconut flours, these soft and flavorful cookies are topped with a tangy raspberry lemon glaze, making them a refreshing and wholesome dessert option.
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
- 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
- Juice of 1/2 lemon
- 1 tsp honey
- 2-3 tbsp crushed freeze dried raspberries
- Lemon zest, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt thoroughly to ensure even distribution of leavening and flavor.
- Whisk Wet Ingredients: In a separate bowl, whisk together the melted butter, plant-based raspberry blend, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
- Combine Dry and Wet Ingredients: Pour the wet mixture into the dry ingredients and mix until a dough forms, making sure everything is evenly incorporated.
- Shape the Cookies: Scoop out the dough into approximately 1.5 tablespoon-sized balls to yield about 16 cookies. Shape each ball with your hands and slightly flatten them to prepare for baking.
- Bake the Cookies: Place cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until they are lightly golden and set.
- Prepare the Glaze: While the cookies are baking, mix together the plant-based raspberry blend, lemon juice, honey, and crushed freeze-dried raspberries to create a flavorful glaze.
- Glaze and Cool: Once the cookies are completely cool, spread the raspberry lemon glaze over them and sprinkle additional lemon zest on top for garnish.
- Storage: Store the glazed cookies in the refrigerator for up to 5 days to maintain freshness and flavor.
Notes
- You can use regular or vegan butter based on your dietary preference.
- Ensure the cookies are completely cool before glazing to prevent melting the frosting.
- This recipe yields 16 medium-sized cookies, perfect for sharing or meal prepping.
- Freeze dried raspberries add a nice crunch and concentrated flavor to the glaze.
- Store cookies in an airtight container in the refrigerator to keep them fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
