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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 1x
  • Category: Dessert


Easy and healthy lower sugar raspberry lemon yogurt cookies. Grain free, gluten free, and plant-based! 


  • 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 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

For the frosting:

  • 1/3 cup siggi’s plant-based raspberry blend 
  • Juice of 1/2 lemon
  • 1 tsp honey 
  • 23 tbsp crushed freeze dried raspberries
  • Lemon zest, for topping


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt.
  3. In a separate bowl, whisk together the remaining wet ingredients until smooth, then combine with the dry ingredients until a dough forms.
  4. Scoop the cookies out into about 1.5 tbsp sized balls, making 16 cookies. Shape the dough with your hands and slightly flatten. 
  5. Bake for 10-12 minutes. While baking, mix together the yogurt, lemon, honey, and freeze dried berries for the glaze. 
  6. Once cookies are completely cool, top with the glaze and extra lemon zest. Store in the refrigerator for up to 5 days.