You know that feeling? You want a little something sweet, a burst of flavor that feels both indulgent and a tiny bit virtuous. But the thought of dragging out a million ingredients and dealing with a complicated recipe makes you just want to close the pantry door. Friend, I’ve been there more times than I can count. That’s exactly why I’m so excited to share these Easy Gluten Free Lemon Raspberry Cookies with you. They are the perfect solution for when a cookie craving strikes, but you need it to be simple, allergy-friendly, and absolutely delicious.
Imagine: soft, buttery cookies that are perfectly sweet with a bright, sunny punch of lemon and little pockets of tart, jammy raspberry. They’re the kind of cookie that feels fancy but comes together in one bowl with zero fuss. And because they’re made without eggs, they’re a fantastic option for those with allergies or if you simply find yourself fresh out. They’re a little taste of joy, and I can’t wait for you to try them.
Why You’ll Love This Gluten Free Cookie Recipe
- Naturally Egg-Free: No special egg replacers needed! The recipe is designed to work perfectly without them.
- Quick & Simple: From bowl to oven in about 15 minutes. Perfect for a last-minute treat.
- Irresistible Flavor: The combo of zesty lemon and sweet-tart raspberry is a match made in heaven.
- Family-Friendly: A hit with both kids and adults. They’re perfect for lunchboxes or an afternoon pick-me-up.
Ingredients for Your Lemon Raspberry Cookies
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Gluten Free Raspberry Lemon Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Gluten free raspberry lemon cookies no eggs no dairy Eggless lemon cookie recipe with simple ingredients fresh flavor Try this easy tech today
Ingredients
- 2 ¼ cups (270g) gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (120g) fresh raspberries, chopped
- Additional sugar for rolling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until everything is well combined. The batter might look a little curdled at this point—that’s totally normal!
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft cookie dough just comes together. Be careful not to overmix.
- Gently fold in the chopped raspberries with a spatula. They will break up a little and create pretty pink swirls in the dough.
- Scoop the dough into rounded tablespoons. If you like, you can roll the dough balls in a little extra sugar for a sparkly, crispy exterior.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread.
- Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Quick and easy gluten-free lemon raspberry cookies that are naturally egg-free. These soft, buttery cookies feature a bright lemon flavor and jammy raspberry pockets, made simple in one bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 140 calories
- Sugar: 12 g
- Fat: 6 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g
- 2 ¼ cups (270g) gluten-free 1:1 baking flour (I use Bob’s Red Mill)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (120g) fresh raspberries, chopped (if frozen, do not thaw)
- Optional: Additional sugar for rolling
How to Make Gluten Free Lemon Raspberry Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until everything is well combined. The batter might look a little curdled at this point—that’s totally normal! The acidity from the lemon is just interacting with the fat.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft cookie dough just comes together. Be careful not to overmix.
- Gently fold in the chopped raspberries with a spatula. They will break up a little and create pretty pink swirls in the dough.
- Scoop the dough into rounded tablespoons. If you like, you can roll the dough balls in a little extra sugar for a sparkly, crispy exterior.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread.
- Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This waiting period is crucial—they need this time to set up!
My Best Baking Tips for Success
Handling a dough with fresh fruit can be trickier, but a few simple tips will guarantee perfect cookies every time. First, don’t skip the parchment paper! The raspberries can cause sticking. Second, when you fold in the berries, work quickly and gently to prevent them from turning the entire batch of dough pink (though a few streaks are lovely!). If your dough feels too soft after adding the berries, pop it in the fridge for 15-20 minutes to firm up, which makes scooping easier. And finally, resist the urge to overbake. They will continue to cook on the hot tray, so taking them out when the edges are just golden is the secret to a perfectly soft, chewy center.
How to Store Your Cookies
These cookies are best enjoyed the day they are made, but they will keep in an airtight container at room temperature for up to 2 days. For longer storage, I recommend freezing them. Place the cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep for up to 2 months. You can thaw them at room temperature or pop a frozen cookie in the microwave for 15 seconds for a warm, gooey treat.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Absolutely! You can use frozen raspberries without thawing them first. Chop them while they are still frozen to minimize mess, and then fold them directly into the dough. You may need to add a minute or two to the baking time.
What’s the best gluten-free flour to use for this recipe?
I highly recommend a gluten-free 1:1 baking flour that contains a binder like xanthan gum. This acts as a substitute for the gluten and provides the right structure and chew to your cookies. My go-to is Bob’s Red Mill.
My dough is very sticky. What should I do?
Different gluten-free flour blends and the moisture from the raspberries can affect the dough. If it’s too sticky to handle, simply chill it in the refrigerator for 20-30 minutes. This will make it much easier to scoop and roll.
Can I make these cookies dairy-free as well?
Yes, you can! For dairy-free lemon raspberry cookies, simply swap the butter for your favorite plant-based butter stick (the kind made for baking). I’ve had great success with this simple substitution.
Perfect Pairings for Your Cookies
These sunshine-y cookies are fantastic with a hot cup of tea or coffee for your afternoon break. For a truly special dessert, crumble one over a scoop of vanilla ice cream or lemon sorbet. They also make a beautiful addition to a dessert platter at a baby shower or spring brunch. If you’re looking for another gluten-free treat to serve alongside them, my Gluten Free Chocolate Chip Cookies are always a crowd-pleaser.
There’s nothing quite like the satisfaction of pulling a batch of warm, homemade cookies out of the oven. These Easy Gluten Free Lemon Raspberry Cookies are my new favorite way to create that feeling without any stress. They prove that a dietary restriction doesn’t mean missing out on flavor or fun. I hope this recipe brings a little bit of bright, sweet joy to your kitchen. Happy baking!