I’m excited to share this updated recipe for gluten-free, dairy-free, lower-sugar Raspberry Lemon Yogurt Cookies. They’re soft, flavorful, and make a lovely light treat or healthier dessert.
I enjoy creating simpler, lower-sugar baked goods using whole-food ingredients. For these cookies I used a plant-based yogurt blend that adds protein and bright fruit flavor—raspberry works beautifully here, contributing both to the cookie batter for tenderness and to the glaze for extra tang and sweetness.
The cookie base is intentionally simple and grain-free: super-fine almond flour, coconut flour, and tapioca starch. Those flours give a delicate, tender crumb with a soft center and make the raspberry-lemon flavor shine.
These cookies are great as a snack or a lighter dessert when you want something sweet but more wholesome. They satisfy a sweet tooth while keeping added sugars lower than many traditional cookies.
The glaze is an easy mix of plant-based raspberry yogurt, fresh lemon juice, a touch of honey, and crushed freeze-dried raspberries for texture and concentrated flavor. It elevates each bite with bright, tangy notes. Once glazed, store the cookies in the refrigerator for up to a week.
I hope you enjoy these soft and light Raspberry Lemon Yogurt Cookies—they’re a dreamy little treat that balances flavor and simplicity.
Raspberry Lemon Yogurt Cookies (gluten free, dairy free)
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
Description
Easy, lower-sugar raspberry lemon yogurt cookies that are grain-free, gluten-free, and plant-based-friendly. Soft centers, bright citrus notes, and a creamy raspberry glaze make them a satisfying lighter treat.
Ingredients
Scale
- 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
- 1/4 cup butter (regular or vegan), melted
- 1/4 cup plant-based raspberry yogurt blend
- 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 plant-based raspberry yogurt blend
- Juice of 1/2 lemon
- 1 tsp honey
- 2–3 tbsp crushed freeze-dried raspberries
- Lemon zest, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and a pinch of sea salt.
- In a separate bowl, combine the melted butter, plant-based raspberry yogurt, coconut sugar, eggs, lemon zest, lemon juice, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until a cohesive dough forms.
- Scoop the dough into roughly 1.5-tablespoon portions to make about 16 cookies. Shape each portion with your hands and gently flatten the tops.
- Bake for 10–12 minutes, until edges are set and centers are soft. While the cookies bake, whisk together the yogurt, lemon juice, honey, and crushed freeze-dried raspberries to make the glaze.
- Allow the cookies to cool completely, then spread or drizzle the glaze over each cookie and finish with extra lemon zest. Store the cookies in the refrigerator for up to 5–7 days.