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

I absolutely love sharing this Raspberry Lemon Yogurt Cookies (Gluten-Free and Dairy-Free) Recipe because it’s one of those treats that feels indulgent yet fresh and light at the same time. The zingy lemon paired with the sweet-tart raspberries gives these cookies a brightness that you won’t find in your usual gluten-free snacks. Plus, they’re dairy-free, which makes them perfect if you’re catering to different dietary needs without skimping on flavor.

When I first tried this recipe, I was thrilled by how easy it was to whip up a batch that everyone in my family could enjoy, even those sensitive to gluten and dairy. You’ll find that these cookies come together quickly and bake beautifully, with a soft, tender crumb and just the right amount of sweetness. They’re ideal for afternoon tea, a quick snack, or even packing in lunchboxes for a special treat.

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Ingredients You’ll Need

These ingredients come together to create a soft, tender cookie with a hint of zing from the lemon and a luscious raspberry glaze on top. I like to use almond flour for richness and coconut flour for that light crumb—plus, the tapioca starch helps with the chewiness.

• Super fine almond flour: Look for finely ground almond flour to keep the texture nice and tender.
• Coconut flour: Adds absorbency and helps keep the cookies light; measure carefully because it’s very absorbent.
• Tapioca starch: Contributes chewiness and a bit of stretch to the cookie crumb.
• Baking soda: A little lift to keep them from being dense.
• Sea salt: Enhances all the flavors without making the cookie taste salty.
• Butter (regular or vegan): Melted for easier mixing and moisture; choose vegan butter if you want fully dairy-free.
• Siggi’s plant-based raspberry blend: This adds natural raspberry flavor and moisture inside both the cookie dough and glaze.
• Coconut sugar: Gently sweetens and adds a slight caramel note without overpowering.
• Eggs: Bind everything together and add structure.
• Lemon zest (from 1 large lemon): Bursts of lemon flavor that lightly perfume each bite.
• Lemon juice: Just a splash to brighten the dough and activate the baking soda.
• Vanilla extract: Rounds out the flavors for a well-balanced cookie.
• Honey (for frosting): Sweetens the glaze naturally and complements the tartness.
• Crushed freeze-dried raspberries (for frosting): Adds texture, extra raspberry punch, and a pretty pop of color.

Variations

I love experimenting with tweaks here and there to suit the occasion or what’s on hand. You can easily swap or add ingredients to make the Raspberry Lemon Yogurt Cookies (Gluten-Free and Dairy-Free) Recipe your own.

• Lemon Poppy Seed: I’ve added poppy seeds before, which lend a lovely crunch and pair beautifully with the lemon zest.
• Blueberry Swap: Try switching the raspberry yogurt and freeze-dried berries with blueberry versions for a subtle twist.
• Vegan Version: Using flax eggs instead of regular eggs worked well when I tested dairy-free and egg-free variations.
• Extra Zest: When I want a burst of citrus, I sometimes add extra lemon zest to both the cookie dough and glaze for more punch.

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

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper—that way, clean-up’s a breeze. In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt until fully combined. This ensures all your leavening and flours are well distributed, which really helps the texture come out just right.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, plant-based raspberry yogurt blend, coconut sugar, eggs, lemon zest, fresh lemon juice, and vanilla extract. I find it easiest to get the sugar fully dissolved by whisking well here, so your cookies don’t end up gritty. Once smooth, slowly combine this mixture with your dry ingredients until a soft dough comes together. Be gentle but thorough—don’t overmix, or the cookies can turn a bit dense.

Step 3: Shape and Bake Your Cookies

Use about 1.5 tablespoons of dough per cookie—that easily makes around 16 cookies. I like to roll the dough into balls, then gently flatten each one with my palm to give them that classic cookie shape. Pop them on the baking sheet with some space between each. Bake for 10-12 minutes until they’re set and just turning golden on the edges. Keep an eye on them in the last few minutes—overbaking dries them out, and we want soft, chewy perfection.

Step 4: Make the Raspberry Lemon Glaze

While the cookies bake, whisk together the raspberry yogurt, lemon juice, honey, and crushed freeze-dried raspberries to make your frosting. This glaze is what really brings the cookies to life with extra zing and beautiful color. After baking, let the cookies cool completely before spreading or drizzling the glaze on top. Then finish with a sprinkle of fresh lemon zest for that final pop.

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

Garnishes

I love topping these cookies with a little extra lemon zest for bright color and fresh citrus aroma. Sometimes I sprinkle crushed freeze-dried raspberries over the glaze, which adds a delicate crunch and beautiful pop of pink. If you’re feeling fancy, a tiny mint leaf can add an appealing contrast that makes these cookies look bakery-worthy.

Side Dishes

Because these cookies are light and fruity, I often serve them with a cup of herbal tea—like chamomile or lemon ginger. They also pair wonderfully with a tangy dairy-free yogurt parfait or a refreshing glass of iced green tea for a balanced snack.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a pastel-colored platter garnished with edible flowers and fresh raspberries. Another fun idea is to sandwich two cookies with a little dairy-free lemon cream cheese filling. It’s a delightful twist that makes these cookies perfect for a brunch or tea party.

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Lemon Yogurt Cookies in an airtight container in the fridge. They stay fresh and soft for up to 5 days without losing their flavor. The dairy-free glaze holds up well chilled and even tastes better after a day or two once the flavors meld.

Freezing

I’ve successfully frozen these cookies both with and without the glaze. I prefer freezing them plain in a single layer on a baking sheet, then transferring to a freezer-safe bag. When ready, thaw at room temperature and add the glaze fresh. This keeps the glaze from sogging up but lets you enjoy your cookies anytime.

Reheating

To reheat, I pop the cookies in a 300°F oven for 5 minutes to bring back a bit of warmth and softness without overcooking. Avoid microwaving if possible because it can make gluten-free cookies rubbery. If you froze them without glaze, add the frosting after warming.

FAQs

Final Thoughts

This Raspberry Lemon Yogurt Cookies (Gluten-Free and Dairy-Free) Recipe holds a special place in my kitchen because it combines healthfulness with real flavor and fun to eat. I always appreciate a treat that my whole family can enjoy without worrying about allergens or additives. Give this recipe a try—you’ll be surprised at just how moist, flavorful, and easy these cookies are to make, and I bet they’ll quickly become your new favorite snack, too!

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