Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
So excited to share this new recipe with you all! These gluten free, dairy free, lower sugar lemon raspberry yogurt cookies are some of the most delicious little bites I have had in a long time!!
I absolutely love experimenting in the kitchen with lower sugar, healthier treats made with simple ingredients. One of my staple ingredients for these types of recipes is siggi’s yogurt! I love their new plant-based blends- they’re higher in protein than sugar, and the flavor is so great. The raspberry is probably my fave if I had to choose one! I used the raspberry for the base of these cookies for a soft texture, as well as the glaze for a boost of protein and so much flavor.
I love how simple the ingredients are for these cookies. You would never know they were grain free or plant-based! The cookie base is made with almond flour, coconut flour, and tapioca starch. Some of my favorite flours to bake with! These cookies are so soft in the center, and the raspberry citrus flavor is perfect.
These make a great little snack or a healthier dessert. They really do the trick in satisfying your sweet tooth with more wholesome and lower sugar ingredients!
The “glaze” is a simple, low sugar blend of siggi’s plant-based raspberry blend, lemon juice, a touch of honey, and freeze dries raspberries. It is SO good. It is the final touch that really takes the flavor of the cookies to the next level. It is SO good! Once the glaze is on, you’ll store them in the refrigerator for up to 1 week.
I can’t wait for you all to try these super soft and light raspberry yogurt cookies! They are so dreamy and I know you’ll love them! Enjoy! xo