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

I absolutely love how these Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe come out every single time—light, tender, and bursting with fresh, tangy flavors. The combination of lemon zest and raspberry blended yogurt gives them this refreshing brightness that feels perfect for spring or summer afternoons, but honestly, I enjoy them year-round with a cup of tea. If you’re looking for a cookie that’s not only delicious but also friendly to gluten and dairy sensitivities, you’ll find this recipe is a total game-changer.

When I first tried this recipe, I was amazed by just how moist and soft the cookies stayed without any traditional wheat flour or dairy butter. They’re surprisingly simple to make, too, which makes them my go-to when friends pop by unexpectedly or when I want a sweet treat without diving into complicated prep. With the Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe, you get a perfect balance of creamy and zesty that’s indulgent, yet light enough to eat more than one (or three!).

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Ingredients You’ll Need

The ingredients for these Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe are straightforward but thoughtfully chosen to create a tender crumb with bright accents. Sourcing high-quality almond and coconut flours will make a noticeable difference in texture and taste.

• Super fine almond flour: I prefer superfine to get a soft cookie without a gritty texture.
• Coconut flour: Absorbs moisture and adds a subtle sweetness; measure carefully as it’s very absorbent.
• Tapioca starch: Helps hold the cookie together and keeps it light and chewy.
• Baking soda: Your leavening agent for a gentle rise.
• Sea salt: Balances the sweetness and enhances flavor.
• Butter (regular or vegan): Melted butter adds richness and moisture; use vegan butter for a dairy-free option I love.
• Siggi’s plant-based raspberry blend: This yogurt adds tang and moisture—any good-quality plant-based raspberry yogurt works well.
• Coconut sugar: Gives a mild caramel flavor and pairs beautifully with fruit flavors.
• Eggs: Bind the dough and provide structure; if you want, I can share egg substitutions too!
• Lemon zest: Adds a fresh, aromatic citrus punch throughout the cookie.
• Lemon juice: Adds acidity and brightness; fresh is best for this recipe.
• Vanilla extract: Warmth and depth to complement the fruity notes.

Variations

I like to keep things simple, but these Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe are versatile – feel free to experiment! Whether it’s swapping fruit flavors or tweaking the sweetener, customizing this recipe is a fun way to make it your own.

• Berry Swaps: Once, I swapped out the raspberry yogurt for blueberry and added lemon zest – the cookies still turned out amazing and my family went crazy for the subtle change.
• Sweetener Changes: If you want to cut down on sugar, I’ve successfully used maple syrup instead of coconut sugar; just reduce other liquids slightly.
• Vegan Eggs: I’ve replaced eggs with flax eggs in a pinch, and it worked well with an extra minute or two baking time.
• Add-ins: You can fold in a handful of chopped pistachios or white chocolate chips for texture and extra flavor.

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

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper—this not only prevents sticking but helps the cookies bake evenly. In a big bowl, whisk together almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt until they’re fully combined. I like to take a minute here because evenly mixing your dry ingredients ensures your cookies rise just right and have a balanced texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the melted butter, raspberry plant-based yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth and creamy. When I do this by hand, I find it easiest to beat the eggs first, then slowly incorporate the rest to avoid any lumps. This mixture is what makes the cookies beautifully moist and gives them that subtle fruity tang.

Step 3: Combine Into Dough

Pour the wet ingredients into the dry and stir gently until everything comes together in thick dough. Don’t over-mix—just enough so you don’t have pockets of dry flour. If your dough feels a little sticky, that’s okay; it should hold together well enough to scoop.

Step 4: Shape and Bake the Cookies

Scoop out roughly 1.5 tablespoons of dough for each cookie, making about 16 total. I like to roll them quickly in my hands and then gently flatten them on the parchment-lined sheet—they don’t spread much on their own, so shaping is key. Bake for 10–12 minutes until the edges start to turn a light golden color. Remember, these cookies are soft, so don’t overbake if you want that tender bite.

Step 5: Make the Raspberry Lemon Yogurt Glaze

While your cookies bake, mix together 1/3 cup plant-based raspberry yogurt with the juice of half a lemon and a teaspoon of honey. Stir in 2–3 tablespoons crushed freeze-dried raspberries for some texture and extra raspberry punch. This glaze adds a deliciously tangy finish that really elevates the cookies.

Step 6: Frost and Finish

Once your cookies have cooled completely, generously spread the glaze on top and sprinkle with a little extra lemon zest for a fresh zing. I always refrigerate them after glazing so the frosting sets nicely — plus, cold cookies taste amazing to me! Store leftovers in the fridge for up to 5 days.

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

Garnishes

I always finish these with a little extra lemon zest and a light sprinkle of crushed freeze-dried raspberries—it looks pretty, adds a pop of color, and enhances the fruity flavor. Sometimes I add a tiny drizzle of melted dark chocolate for a festive touch when we have guests.

Side Dishes

These cookies are lovely alongside a fresh fruit salad or a scoop of dairy-free coconut ice cream for a refreshing dessert. During brunch, I like pairing them with herbal teas or a chilled glass of sparkling lemon water to echo the citrus notes perfectly.

Creative Ways to Present

For special occasions, I arrange the Raspberry Lemon Yogurt Cookies on a pretty platter with edible flowers and fresh lemon slices. Wrapping a few in parchment paper tied with twine also makes a sweet, thoughtful gift for friends and family—they always ask me for the recipe after!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the refrigerator, which helps preserve their freshness and keeps the yogurt glaze from spoiling. They stay wonderfully soft and flavorful for up to five days, making it great if you want a quick grab-and-go snack.

Freezing

Freezing these cookies works surprisingly well! After they’re completely cool and glazed, I place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. When I’m ready to enjoy, I let them thaw in the fridge overnight — just like freshly baked.

Reheating

If you want to warm up your cookies, I recommend a quick 10-second zap in the microwave or popping them in a preheated oven at 300°F for 3-4 minutes. This brings back that soft, fresh-baked feel without melting the glaze too much.

FAQs

Final Thoughts

Honestly, this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe has become one of those special finds I’m always excited to share with friends and family. It hits that perfect spot of refreshing yet comforting, and I love how accessible the ingredients are. If you’re craving a cookie that feels like a bright little celebration in every bite, give this recipe a try—I promise it’ll become a favorite in your baking rotation too!

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