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

I absolutely love how these Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe turn out — they’re the perfect balance of tangy lemon zest and sweet raspberry with a tender crumb you never expect from allergy-friendly treats. When I first tried making gluten-free, dairy-free cookies that actually tasted like something special, this recipe won me over entirely. It’s wonderful for when you want a fresh, bright cookie that feels like a little celebration in every bite.

You’ll find that these cookies work beautifully for afternoon tea, summer picnics, or whenever you need a quick pick-me-up that’s both wholesome and indulgent. Plus, the raspberry lemon glaze on top adds that gorgeous glossy finish that makes them look just as amazing as they taste!

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Ingredients You’ll Need

These ingredients work together to create a cookie that’s light yet satisfying, with a tender crumb and just the right sweetness. Each element gives you a specific texture, flavor, or allergen-friendly bonus — making this Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe both simple and special.

• Super fine almond flour: Provides a moist, flavorful base; I recommend sifting it for a smooth batter.
• Coconut flour: Absorbs moisture to keep the cookies tender but not dense.
• Tapioca starch: Adds a slight chewiness and improves texture.
• Baking soda: Essential for a light rise and crumb.
• Sea salt: Balances the sweetness and elevates overall flavor.
• Butter (regular or vegan): Melted to blend easily and impart richness.
• Plant-based raspberry blend yogurt: Adds moisture and fruity flavor without dairy — I love using Siggi’s plant-based version.
• Coconut sugar: A less processed sweetener that imparts a subtle caramel note.
• Eggs: Bind everything together; room temperature eggs work best.
• Lemon zest and juice: The zest delivers aromatic oils, while the juice adds fresh tang.
• Vanilla extract: Rounds out the flavors with a sweet, warm touch.
• For the frosting: Raspberry yogurt, lemon juice, honey, crushed freeze dried raspberries, and lemon zest – these create a vibrant glaze that lightly sweetens and decorates the cookies.

Variations

I love playing around with this basic Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe to suit different moods and occasions. Feel free to swap ingredients or adjust the glaze — customization is part of the fun!

• Variation: Try swapping coconut sugar for maple syrup for a different natural sweetness; I like this especially in fall.
• Variation: Mix in fresh or freeze-dried blueberries instead of raspberries for a seasonal twist my family enjoys.
• Variation: Use dairy-free cream cheese frosting instead of the yogurt glaze for a creamier topping that still pairs with lemon zest.
• Variation: For a nut-free version, substitute almond flour with sunflower seed flour, but note the texture will be slightly different.

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

Step 1: Mix the Dry Ingredients Carefully

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper — this saves cleanup and helps the cookies bake evenly. In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Taking care to evenly distribute the baking soda and salt really helps with consistent rise and flavor in the cookies.

Step 2: Whisk Wet Ingredients Until Smooth

In a separate bowl, combine melted butter, plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract. Whisk these together until everything is perfectly smooth — this helps incorporate the sugar and zest for full flavor.

Step 3: Form the Dough and Shape the Cookies

Pour the wet ingredients into the dry and mix gently with a spatula until a soft dough forms. I used to overmix here and the cookies got tough, so just fold gently until combined. Next, scoop out about 1.5 tablespoons of dough per cookie — this recipe makes 16 — roll into balls, then flatten slightly with your hands to get that classic cookie shape.

Step 4: Bake and Prepare the Raspberry Lemon Glaze

Bake the cookies for 10-12 minutes until lightly golden on the edges but still soft in the center — they’ll firm up as they cool. While they bake, mix together the raspberry yogurt, fresh lemon juice, honey, and crushed freeze-dried raspberries to create a fresh, tangy glaze. It’s the finishing touch that truly elevates the Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe.

Step 5: Glaze and Cool

Once the cookies are completely cool, spread a thin layer of the glaze on top and sprinkle extra lemon zest to brighten it up. I learned that glazing warm cookies makes the icing melt off, so patience definitely pays here. Store the cookies in the refrigerator — they stay fresh for up to five days.

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

Garnishes

I usually keep it simple with a sprinkle of fresh lemon zest and some extra crushed freeze-dried raspberries — these little pops of color and flavor really make the cookies feel like a special treat. Sometimes I add a few fresh raspberries on the side if I have them on hand.

Side Dishes

These cookies pair beautifully with a light herbal tea or my favorite turmeric latte for a cozy afternoon snack. If you’re serving brunch, I like to serve them alongside fresh fruit salad or a dollop of coconut whipped cream for extra indulgence.

Creative Ways to Present

For special occasions, I arrange the cookies on a pretty platter lined with lemon leaves or edible flowers to highlight the fresh citrus theme. You can even drizzle extra glaze across the platter for a dreamy, glossy look that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I keep leftover Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe stored in an airtight container in the fridge — they stay fresh and flavorful for up to 5 days. Keeping them chilled also helps the glaze maintain its lovely texture.

Freezing

Freezing these cookies works well, especially if you want to prep ahead for a crowd. I freeze unglazed cookies on a baking sheet first, then transfer to a freezer-safe container. When ready to enjoy, just thaw overnight in the fridge and add fresh glaze on top for that perfect finish.

Reheating

If you want a warm cookie, I recommend reheating gently in a 300°F oven for 5 minutes or popping a single cookie in the microwave for 10 seconds — this softens without melting the glaze too much.

FAQs

Final Thoughts

This Raspberry Lemon Yogurt Cookies (Gluten-Free & Dairy-Free) Recipe holds a special place in my kitchen because it bridges delicious flavor with mindful ingredient choices beautifully. I love sharing these with friends who think gluten-free or dairy-free means sacrificing taste — they’re always surprised at how fresh, tender, and satisfying these cookies are. I’m certain you’ll enjoy baking and eating them as much as I do, so go ahead and make a batch today — you’ll thank yourself for it!

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