Raspberry Lemon Cookie Recipe

The best recipes are the ones that work out by just throwing ingredients together with no big plan in place.. that’s how these cookies came about!

Check out the recipe!

  • 2 cups Bob’s Red Mill Gluten Free Flour
  • ¼ cup Lakanto monkfruit sweetener
  • 2 tsp baking powder
  • 1 cup frozen raspberries (I used Nudefruit)
  • Zest and juice of one lemon
  • ½ cup dairy free butter (I used Earth Balance)
  • ½ cup coconut milk


  • Preheat oven to 325, grease your baking sheet (or line with parchment)
  • In a large bowl, add your flour, sweetener, and baking powder
  • Add your dairy-free butter and work it through the dry ingredients (it should look like wet sand when it’s all incorporated properly)
  • Add the coconut milk and lemon juice and mix to form a dough. Once a dough is formed, fold in the frozen raspberries
  • Using a tablespoon, drop the dough onto your baking sheet
  • Bake for 12-15 minutes, let cool and enjoy!
Nadia Gutsy Girl Diaries

Nadia Maffucci Di Rienzo is a source of inspiration, advocating for those with invisible illnesses and bringing hope to many. Despite battling Ulcerative Colitis since 1997 and, more recently, colorectal cancer, Nadia’s resilience shines. After her total proctocolectomy in January 2023, she has bravely embraced life with a permanent ileostomy. Nadia shares her journey on her blog, Gutsy Girl Diaries, and Instagram, chronicling her experiences with IBD and cancer and her new life with an ostomy. As the inaugural Ostomy Canada Ambassador, Nadia aims to destigmatize invisible illnesses and disabilities. Her story is not just about survival but thriving, proving life with chronic conditions can be purposeful and positive. Through her empowering spirit and uplifting message, Nadia inspires others to embrace life fully, despite challenges.

Visit Nadia’s website Gutsy Girl Diaries, or follow her on social media!


Leave a Reply

Your email address will not be published. Required fields are marked *