Five-Ingredient Lemon Yogurt Cookies
Soft, sunny lemon cookies mixed in one bowl with only five everyday ingredients.
- Prep
- 8 min
- Bake
- 12 min
- Total
- 25 min
- Yield
- 10 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 36 g
Whole batch (10 servings, about 360 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · One parchment-lined sheet pan
- 1
Heat the oven to 175°C / 350°F and line a sheet pan.
- 2
Stir yogurt, allulose, lemon zest and juice until smooth.
- 3
Fold in oat flour and baking powder to make a thick, soft dough.
- 4
Spoon 10 mounds onto the pan and gently flatten with damp fingers.
- 5
Bake 11-13 minutes until the edges are pale gold and the tops spring back.
- 6
Cool for 10 minutes on the pan.
Doneness test
The tops spring back lightly and the bottoms are pale golden.
Cooling
Let the cookies set on the pan; they are very tender straight from the oven.
Smart substitutions
Greek yogurt for butter
Keeps the dough moist with much less fat.
Texture: Soft and cakey rather than crisp.
Allulose for sugar
Provides sweetness without refined sugar.
Texture: Paler cookies with less caramelization.
Pro baking tips
- Use only the yellow zest, avoiding bitter white pith.
- For a brighter finish, mix a spoonful of yogurt with powdered allulose and lemon zest.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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