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Gluten Free Raspberry Lemon Yogurt Cookies

Gluten Free Raspberry Lemon Yogurt Cookies

These Gluten Free Raspberry Lemon Yogurt Cookies combine the tartness of fresh raspberries and zesty lemon with creamy Greek yogurt to create tender, moist, and delightfully refreshing cookies. Perfect as a snack, dessert, or breakfast treat, they offer a naturally gluten-free and flavorful experience with a perfect balance of sweet and tangy notes.

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

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups gluten-free flour blend (with xanthan gum)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup granulated sugar
  • ½ cup Greek yogurt
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh raspberries

Instructions

  1. Prepare Your Ingredients: Gather and measure all your ingredients accurately. Rinse the raspberries gently to avoid crushing them, then zest and juice the lemon to capture its vibrant essence.
  2. Mix Dry Ingredients: In a medium bowl, combine the gluten-free flour blend, baking powder, and salt. Whisk them together to ensure even distribution which helps your cookies rise beautifully.
  3. Cream Wet Ingredients: In a separate large bowl, whisk together the sugar, Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract until smooth and creamy for a luscious cookie base.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix, as that can affect the cookie’s tenderness.
  5. Gently Fold in Raspberries: Carefully fold in the fresh raspberries to maintain their shape and distribute juicy bursts throughout the dough.
  6. Shape and Bake: Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing them evenly. Bake at 350°F (175°C) for 12-15 minutes or until edges are lightly golden.
  7. Cool and Enjoy: Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. This helps them set perfectly while maintaining that soft texture.

Notes

  • Fresh is best: Use fresh raspberries and lemon for the most vibrant flavor and moisture.
  • Don’t overmix: Overworking the batter can make cookies tough instead of tender.
  • Chill the dough: If time allows, chilling helps prevent spreading and concentrates flavor.
  • Use a gluten-free flour blend with xanthan gum: It aids structure and texture in gluten free baking.
  • Handle berries delicately: To avoid crushing and staining, fold in raspberries gently at the very end.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 2.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: gluten free cookies, raspberry lemon cookies, yogurt cookies, gluten free dessert, healthy cookies, fruit cookies, lemon raspberry treats