Description

These Raspberry Lemon Yogurt Cookies are a delightful gluten-free and dairy-free treat featuring a tender almond and coconut flour base with a tangy raspberry lemon glaze. Perfectly sweetened with coconut sugar and enhanced with fresh lemon zest, these cookies are light, flavorful, and topped with a refreshing fruit frosting made from plant-based raspberry yogurt and freeze-dried raspberries.

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

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix Dry Ingredients: In a large bowl, stir together the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt until well combined. This creates the flour base for the cookies.
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 smooth and fully incorporated.
Form the Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be pliable enough to hold its shape.
Shape the Cookies: Scoop the dough into approximately 1.5 tablespoon-sized balls, which should yield about 16 cookies. Shape each ball with your hands and gently flatten them to form cookie shapes on the prepared baking sheet.
Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies are just set and slightly golden on the edges.
Prepare the Frosting: While the cookies bake, combine the plant-based raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries in a small bowl to make the glaze. Mix until well blended.
Cool and Frost: Allow the cookies to cool completely on a wire rack before spreading each with the raspberry lemon glaze. Sprinkle extra lemon zest over the top for a bright finish.
Store: Store the cookies in the refrigerator for up to 5 days to keep them fresh and maintain the texture of the glaze.

Notes

For a vegan version, use vegan butter and substitute the honey in the frosting with maple syrup or agave nectar.
The dough can be chilled for 15-30 minutes before baking to make shaping easier if it feels too sticky.
If you prefer a stronger lemon flavor, add an extra 1/2 teaspoon of lemon zest to the dough or frosting.
Make sure the cookies are completely cool before glazing to avoid melting the frosting.
Freeze-dried raspberries add a lovely texture and intense berry flavor to the frosting but can be omitted if unavailable.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 7g
Sodium: 60mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg