Gluten-Free Dairy-Free Lemon Raspberry Cookies
I love how unique and flavorful these Gluten-free Dairy-free Lemon Raspberry Cookies are! Lemon desserts are one of those things that feel a little lighter, especially when you want something simple but still homemade.
They have a soft texture with a slight chew, a fresh lemon flavor, and just enough raspberry in each bite to balance everything out. The dough comes together with simple ingredients, and a few small steps help make sure the cookies hold together well and don’t turn out dense.
They’re also completely gluten-free and dairy-free, and the flavor tends to be one that works well for both kids and adults. The combination of lemon and raspberry keeps them simple but unique and everyone is surprised at what a lovely delicious cookie these are!
Why You’ll Love These Lemon Raspberry Cookies
• Easy to make with simple ingredients
• Gluten-free, dairy-free, nut-free
• Soft centers with a light, chewy texture
• Bright lemon flavor
• Raspberry in every bite
• Kid-approved
• Great for spring and summer baking
Ingredients for Gluten-Free Dairy-Free Lemon Raspberry Cookies
These gluten-free lemon raspberry cookies use simple ingredients:
- Lemon zest – Lemon zest is literally just finely grated lemon peel. Grate or zest the lemon until you reach the white part of the lemon. I used to do this with a fine cheese grater, which works. But, I highly recommend getting a zester like this one from Amazon – makes the job SO much easier and isn’t expensive.
- White sugar – Yes, you can use coconut sugar, but it will change the flavor and color. Swap it 1:1 for the white sugar, but expect a slightly deeper, more caramel-like flavor and darker cookies with less bright lemon flavor.
- Vegan butter – Vegan butter is a big component of what makes these cookies dairy-free and allergen-friendly. However, it has a high water content, and there are some steps, like chilling the dough, that we have to do to work around it. Use a vegan stick butter like this Country Crock one I love from Walmart.
- Egg + egg yolk
- Vanilla extract
- Fresh lemon juice
- Gluten-free 1:1 flour – Not all gluten-free 1:1 flours are created equal. Each one has a different blend and some have xanthan gum and some do not. I love and recommend King Arthur Measure for Measure flour, which I get at Walmart or on Amazon.
- Baking soda
- Baking powder – Using both baking soda and baking powder helps give the cookies the right balance of spread and lift, so they aren’t too dense but still hold their shape well.
- Salt
- Frozen raspberries
The lemon zest is what gives these cookies their strongest flavor, while the raspberries add a slight tartness that balances the sweetness.
How to Make Lemon Raspberry Cookies
In a large bowl, rub 1 1/2 tablespoons lemon zest and 3/4 cup sugar together with your fingers until fragrant. TRUST = This step helps bring out the lemon flavor throughout the cookies.
Beat the vegan butter and mix until light and smooth, about 2 minutes. Stir in the egg, egg yolk, vanilla, and lemon juice until fully combined.
In a separate bowl, mix together the gluten-free flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Let the dough sit for about 10–15 minutes. This gives the gluten-free flour time to hydrate, which helps improve texture and keeps the cookies from being crumbly.
Break the frozen raspberries into small pieces and lightly coat them with a bit of flour. Gently fold most of them into the dough.
Chill the dough for 30–60 minutes until firm.
Scoop the dough, roll in lemon sugar, and press remaining raspberries on top.
Bake until the edges are set and the centers are still soft. Let cool on the pan before transferring.
Why We Let the Dough Rest
Letting the dough sit before chilling gives the gluten-free flour time to absorb moisture. This helps the cookies hold together better and reduces a dry or crumbly texture.
Why We Use an Extra Egg Yolk
The extra egg yolk adds richness and helps the cookies stay soft and slightly chewy. It also improves structure, which is especially helpful in gluten-free baking.
How to Get Raspberry Flavor in Every Bite
Using raspberries both inside the dough and pressed on top helps distribute the flavor more evenly. Keeping them frozen also prevents too much moisture from affecting the dough.
How to Keep These Cookies Soft
Bake just until the edges are set and the centers still look slightly underdone. The cookies will continue to set as they cool, which keeps the centers soft.
Are These Cookies Kid-Approved?
Yes! My 17 year old said he “absolutely loved” them. The flavor is bright but still balanced, and the soft texture makes them easy to enjoy. They’re a good option when you want something different but still simple.
Other Easy Gluten-Free Dairy-Free Cookies
If you like cookies like this, you might also enjoy:
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Gluten-free Dairy-free Snickerdoodles
- Mint Brownie Copycat Crumbl Cookies
- Paleo Double Chocolate Fudgy Cookies
- Paleo Fudgy Brownies
Gluten-free Dairy-free Lemon Raspberry Cookies
Ingredients
- 2 large lemons zested and juiced; divided (all the zest but only 1 1/2 teaspoons of juice)
- 1 cup white sugar divided
- 1/2 cup vegan butter softened but not melted
- 1 large eggs + egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups gluten-free 1:1 flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup frozen raspberries
Instructions
- Make the lemon sugar coating: In a small bowl, rub together 1 1/2 tsp lemon zest + 1/4 cup white sugar, until fragrant (I do this with my fingers). Set aside.
- In a large mixing bowl, rub 1 1/2 tablespoons lemon zest and 3/4 cup sugar together with your fingers until fragrant. TRUST = This step helps bring out the lemon flavor throughout the cookies.
- Add the vegan butter and beat until light and smooth, about 2 minutes. Mix in the egg, egg yolk, vanilla, and 1 1/2 teaspoons lemon juice until fully combined.
- Add the gluten-free flour, baking soda, baking powder, and salt. Mix until just combined. Scrape the sides, and mix again.
- Let the dough sit for about 15 minutes. This gives the gluten-free flour time to hydrate, which helps improve texture and keeps the cookies from being crumbly.
- Break the frozen raspberries into small pieces and lightly coat them with 1 teaspoon of flour. Gently fold them into the dough.
- Chill the dough for 30–60 minutes until firm.
- Preheat the oven to 350 degrees.Scoop the dough, roll in lemon sugar, and place on parchment paper on a cookie sheet. Repeat with all the dough.
- Bake until the edges are set and the centers are still soft, about 10 minutes. Don't over-bake! Slightly underbaking these gives the best texture when cooled. Remove from the pan to the counter as soon as possible to cool.
- Store the cookies in a container with a lid slightly ajar or loosely covered, rather than fully sealed, to prevent excess moisture buildup. For best texture, add a paper towel to absorb moisture and enjoy within 1–2 days at room temperature. After that, store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.
trying these for a wedding, this is my trial run! i wanted to have a GF option! i chilled the dough for about 3.5 hours because i have a toddler and had to wait til bedtime to bake. this made the dough more wet, but still able to be scooped and coated.
cook time definitely about 10 mins, the cookies came out very “cake like” i’m gunna let them rest on my counter for a another hour or 2 before i go to bed, in hopes the “crumble up, but stay soft”
i when i make these for the actual wedding, ill probably add the raspberry after i chill, or only chill for the recommended time
for someone who is NOT GF or DF, i would not be able to tell a difference in taste!
What an honor to be your GF option for a wedding — how special! Thank you for sharing all your notes too; the longer chill making the dough wetter is so helpful for others to know. And “couldn’t tell a difference in taste” from a non-GF/DF baker is the highest compliment! Sounds like you’ve already got a smart game plan for the real batch. Hope it’s a beautiful wedding, and thank you so much for the review!