Description
Delightfully tangy and naturally sweet, these Raspberry Lemon Yogurt Cookies are a gluten-free and dairy-free treat perfect for any occasion. Made with a blend of almond and coconut flours, flavored with fresh lemon zest and juice, and topped with a luscious raspberry-lemon glaze, these cookies offer both a burst of fruity flavor and a tender, chewy texture. Ideal for those seeking a wholesome yet indulgent dessert without gluten or dairy.
Ingredients
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/Glaze
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Whisk together to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, whisk melted butter, Siggi’s plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogenous.
- Form the Dough: Gradually add the wet ingredients into the dry ingredients, stirring until a dough forms. Make sure it is well incorporated but do not overmix.
- Shape the Cookies: Scoop out about 1.5 tablespoons of dough per cookie (approximately yields 16 cookies). Shape each portion with your hands and slightly flatten to form cookie discs.
- Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes until they are set and slightly golden around the edges.
- Prepare the Glaze: While the cookies bake, mix together the plant-based raspberry yogurt, lemon juice, honey, and crushed freeze dried raspberries in a small bowl to create a flavorful glaze.
- Cool and Glaze: Once the cookies have completely cooled on a wire rack, spread the raspberry-lemon glaze across the tops. Sprinkle with extra lemon zest for a fresh finishing touch.
- Store: Store the glazed cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- For a vegan version, use plant-based butter and ensure the honey is substituted with maple syrup or agave nectar.
- Make sure the cookies are fully cooled before glazing to prevent melting the frosting.
- Freeze dried raspberries can be found in specialty grocery stores or online, adding concentrated raspberry flavor without extra moisture.
- These cookies store well refrigerated but can also be frozen for longer storage.
- Adjust sweetness to taste by modifying the amount of coconut sugar or honey in the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
