Description
These Raspberry Lemon Yogurt Cookies are a delightful gluten-free and dairy-free treat that balances the tartness of raspberry and lemon with a soft, tender crumb. Made with almond and coconut flours, tapioca starch, and naturally sweetened with coconut sugar, these cookies are topped with a tangy raspberry lemon glaze that’s both fresh and flavorful. Perfect for those seeking a wholesome, allergen-friendly dessert with a vibrant citrus burst.
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
- 1/2 cup coconut sugar
- 2 eggs
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Frosting
- 1/3 cup Siggi’s plant-based raspberry blend
- Juice of 1/2 lemon
- 1 tsp honey
- 2-3 tbsp crushed freeze dried raspberries
- Lemon zest, for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt. Stir well to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, Siggi’s plant-based raspberry blend, coconut sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogenous.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, mixing until a cohesive dough forms. The dough should be soft but manageable.
- Shape Cookies: Using about 1.5 tablespoons per cookie, scoop portions of the dough and roll into balls. Place them on the prepared baking sheet and gently flatten each ball with your hand to shape the cookies. This recipe yields about 16 cookies.
- Bake Cookies: Bake the cookies for 10-12 minutes in the preheated oven, until the edges are lightly golden and the centers are set.
- Prepare the Frosting: While the cookies bake, mix together the plant-based raspberry blend, lemon juice, honey, and crushed freeze-dried raspberries until smooth and slightly thickened.
- Cool and Frost: Once the cookies have completely cooled, spread or drizzle the raspberry lemon glaze over each cookie. Finish with a sprinkle of lemon zest for an extra fresh burst of flavor.
- Store Properly: Store the frosted cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
Notes
- Use super fine almond flour for a smoother texture in the cookies.
- If you prefer vegan options, use vegan butter and substitute honey with maple syrup or agave nectar for the frosting.
- For best results, ensure cookies are completely cooled before applying the frosting to prevent melting.
- Freeze dried raspberries add a nice texture and concentrated raspberry flavor to the frosting.
- Cookies can be slightly flattened according to personal preference for thickness and chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
