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Gluten Free Raspberry Lemon Yogurt Cookies

Gluten Free Raspberry Lemon Yogurt Cookies

These Gluten Free Raspberry Lemon Yogurt Cookies are soft, chewy, and bursting with fresh raspberry and bright lemon flavors. Made with simple pantry ingredients and naturally gluten free, they are perfect for breakfast, snacks, or dessert. The addition of yogurt keeps them moist while the lemon zest and juice add a refreshing citrus tang, making these cookies a delightful and wholesome treat for the whole family.

  • Total Time: 30 minutes
  • Yield: 18-24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • Gluten free flour blend (about 2 cups)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 lemon

Wet Ingredients

  • 1/2 cup unsalted butter or coconut oil, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 cup plain yogurt (or coconut yogurt for dairy-free)
  • 1 tsp vanilla extract
  • Juice of 1 lemon (about 2 tbsp)

Fruit

  • 1 cup fresh raspberries

Instructions

  1. Prepare your ingredients: Preheat your oven to 350°F (175°C). Gather and measure all ingredients. Gently wash the raspberries and zest the lemon before juicing.
  2. Mix dry ingredients: In a large bowl, whisk together gluten free flour blend, baking powder, salt, and lemon zest until well combined, ensuring flavors are evenly distributed.
  3. Cream butter and sugar: Using a hand or stand mixer, cream the softened butter or coconut oil with sugar until the mixture is light and fluffy, which will help create a tender texture.
  4. Add wet ingredients: Mix in the egg, yogurt, vanilla extract, and lemon juice into the butter-sugar mixture until fully combined, forming a smooth and creamy batter.
  5. Combine and fold in raspberries: Gradually add the dry mixture to the wet ingredients, stirring just until incorporated. Gently fold in the fresh raspberries, taking care not to crush them to maintain bursts of fruit.
  6. Scoop and bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 12 to 15 minutes until the edges are lightly golden.
  7. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set while staying soft and chewy inside. Serve and enjoy!

Notes

  • Use fresh raspberries as frozen berries can make the dough soggy and affect texture.
  • Do not overmix the batter; stir only until ingredients are combined to keep cookies tender.
  • Measure gluten free flour accurately by spooning and leveling to avoid dry or crumbly cookies.
  • Ensure all wet ingredients like butter, egg, and yogurt are at room temperature to blend smoothly.
  • If dough feels too soft or sticky, chill for 20-30 minutes to control spreading during baking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie (based on 24 cookies per batch)
  • Calories: 110
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: gluten free cookies, raspberry lemon cookies, yogurt cookies, gluten free dessert, healthy cookies, berry cookies