No Bake Raspberry Lemon Cookie Cups {Gluten Free}

No Bake Raspberry Lemon Cookie Cups are gluten free, dairy free, and vegan! Made with coconut, lemon, raspberries and a few other simple ingredients, these cookie cups have a subtle hint of pink color and are perfect for special events, birthdays and more!

No Bake Raspberry Lemon Cookie Cups are a gluten free, dairy free, and vegan dessert! Made with coconut, lemon, raspberries and a few simple ingredients.

Let me introduce you to my new favorite dessert. Raspberry Lemon Cookie Cups are the type of dessert that you make and then have a hard time sharing with others. These little cookie cups are a delicate blush pink color with creamy raspberry coconut filling. They are slightly sweet, slightly tart and full of fresh fruit flavor. They are made with minimal natural sweeteners and are the perfect treat for both kids and adults.

No Bake Raspberry Lemon Cookie Cups {Gluten Free] - made with coconut, almond flour, raspberries and a few more simple ingredients creates a gluten free, dairy free, and vegan dessert!

Today, I have the opportunity to offer you an exciting sneak peek of the new KitchenAid Ceramic Bowl available in late summer or early September on Paired with my KitchenAid Artisan Design Series 5-Quart Stand Mixer in Raspberry Ice, the bowl is a fun new addition to my kitchen and helps support the Cook for the Cure program.

Through it’s partnership with Susan G. Komen®, KitchenAid has raised over $10 million in the past 14 years for the fight against breast cancer. Because I love supporting such a great cause, I am excited to share this pink mixer, pink polka dot bowl and pink Raspberry Lemon Cookie Cups with you today.

No Bake Raspberry Lemon Cookie Cups are a gluten free, dairy free, and vegan dessert! Made with coconut, lemon, raspberries and a few simple ingredients.

For these cookies, I used the same gluten free cookie crust that I used in the No Bake Strawberry Pistachio Cardamom Tart recipe I posted last week. In fact, when I developed that recipe, I actually tested the tart crust in muffin tins first. I love adapting my recipes for single serving sizes and this recipe works great.

Instead of using pureed fresh raspberries in the cream filling, I used freeze dried raspberries. This helps prevent the whipped coconut cream from containing too much liquid. I buy the natural unsweetened freeze dried raspberries at my local grocery store. There is absolutely nothing added to the fruit so you get pure, fresh raspberry flavor. Using your food processor to pulse the mixer into a fine powder creates a beautiful blush pink raspberry color when mixed with the coconut cream. The freeze dried raspberry powder adds a tangy flavor with a subtle pink color. The color actually intensifies a bit once they set.

No Bake Raspberry Lemon Cookie Cups are a gluten free, dairy free, and vegan dessert! Made with coconut, lemon, raspberries and a few simple ingredients.

For more pink recipes, decorations and hosting tips make sure to visit and follow the Cook for a Cause Pinterest board. Stop by the Kitchenthusiast blog for new recipes and hosting tips.

Yields about 12 cookie cups

No Bake Raspberry Lemon Cookie Cups
Save Recipe


    For the cookie cups:
  • 1 cup almond flour
  • 2 cups unsweetened coconut flakes
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • zest from one lemon
  • pinch of salt
  • For the raspberry filling:
  • 1 ounce freeze dried raspberries, or more as needed
  • 1 (14 ounce) can coconut cream or full fat coconut milk, chilled overnight
  • 1 teaspoon sweetener of choice (powdered sugar, maple syrup or natural sweetener)
  • 1/2 teaspoon pure vanilla extract
  • 12 raspberries


  1. To make the cookie cups, line a standard size muffin tin with plastic wrap. Add all of the ingredients for the cookie cups (almond flour through salt) to a food processor. Pulse until well blended and the mixture starts to clump. Using a 1-1/2 inch or 2 inch cookie scoop, divide the mixture among the prepared muffin tins. Press mixture into each cup. Use the back of the scoop to make a small indentation in the cup. Chill the cookie crust cups in the refrigerator for a minimum of 6 hours or overnight.
  2. To make the raspberry filling, pulse the freeze dried raspberries in a food processor until finely ground (you will have a powder); set aside. Remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into the bowl of your stand mixer fitted with the whisk attachment. Whisk until creamy, about 30 seconds. Add the sweetener and vanilla and whisk until fluffy, about one minute. Using a small sifter or mesh sieve, sift the raspberry powder into the bowl of the mixer, separating and discarding the dried raspberry seeds (add more or less of the freeze dried raspberry powder, depending on taste, as desired). Mix on medium speed until well blended.
  3. To assemble the cookie cups, remove cookie crust cups from fridge. Remove cups from muffin tin by gently pulling up on the plastic wrap. Remove from plastic wrap and pipe raspberry cream filling onto each cup. Top with raspberries and serve immediately or refrigerate for up to one hour before serving.


*It is important to keep these cups refrigerated until just prior to serving. I usually take them out of the fridge 15 to 30 minutes before serving to bring to room temperature. These cups become soft at warm temperaures. If the cups soften, return to fridge and chill.

**You can store these in the fridge for longer than one hour, but I noticed that the color intensifies because of the pigment in the raspberries when they sat in the fridge for long periods of time or overnight.

***Always use coconut cream (I use Trader Joe’s brand) or full fat coconut milk. The coconut cream works best and different brands of coconut milk are known to produce different results when making whipped coconut cream. Using coconut cream ensures that the filling will be smooth and thick.

Source: Spoonful of Flavor

No Bake Raspberry Lemon Cookie Cups are a gluten free, dairy free, and vegan dessert! Made with coconut, lemon, raspberries and a few simple ingredients.

Other pink recipes you will love:

Strawberry Cheesecake Dip

Strawberry Cheesecake Dip - made with fresh strawberries!

No Bake Strawberry Coconut Cream Bites
No Bake Strawberry Coconut Cream Bites are the perfect dessert! They are gluten free and vegan too!

Disclosure: I was not paid to write this post. I am honored to support KitchenAid and spread the word about the Cook for the Cure program! This post contains affiliate links.


  1. Gayle @ Pumpkin 'N Spice

    I think these cookie cups could become my favorite dessert, too! They’re so cute, not to mention delicious! And I’m loving that they’re no bake! Pinned!

  2. Sarah @Whole and Heavenly Oven

    Oh my gosh. How stunning are these cookie cups?! I loooove how healthy the ingredient list looks! I so want to make these for my mom on Mother’s Day this Sunday. They’re so gorgeous, Ashley!

  3. Ashley

    Okay that mixer is awesome – and for a great cause! And these cookie cups – Ashley they sound just perfect (and so pretty too!)

  4. Alice @ Hip Foodie Mom

    Ashley, I LOVE these cookie cups .. and love the freeze dried raspberries!! what a great idea! and LOVE your beautiful new stand mixer and bowl! 🙂 Hooray for Cook for the Cure!!!

  5. Kelly

    These cookie cups are so so pretty! I love that they’re no bake, and the lemon and raspberry combo sound perfect! Love the adorable mixer and the wonderful cause!

  6. Heather - Butter & Burlap

    These look magically delicious! And I love how you’ve combined the flavors in this dish. And bonus – it’s no bake, just whip it up and enjoy! Great recipe, Ashley!

  7. Marye

    I am always looking for nobake desserts for summer. These look so good!

  8. Julie @ Julie's Eats & Treats

    That BOWL! What a wonderful cause too. I’m going to have to get one! These cut little cookie cups look amazing too!

  9. Jen

    Oh my goodness! These are adorable! No bake treats are always a win!

  10. Danae @ Recipe Runner

    Wow, just wow! These are so gorgeous Ashley! I think I might be making these for my birthday dessert next week. Also I absolutely love the new KitchenAid Mixer, that ceramic bowl is the the cutest! This cause is very near to my heart and it’s so good to see that they’ve been able to raise so much money and awareness.

  11. Erin @ Miss Scrambled Egg

    Wow! These are so pretty and dainty! They would be perfect for Mother’s Day. We have a Tea Shop nearby that has 500 flavors of tea (okay maybe 300). I think I’d need to find a nice berry tea to pair with these treats.

  12. Jocelyn @BruCrew Life

    Oh, my word! I am seriously dying over that mixer…it is gorgeous and that polkadot bowl is so fun!!!! These are the cutest little treats too! I love that they are completely no bake! Perfect summer time treats!

  13. mira

    These cookie cups look so cute! And they also sound so easy to make! Love the mixer and the new ceramic bowl, great cause!

  14. Cheyanne @ No Spoon Necessary

    Ashley, These little no bake cookie cups are super adorable! Love the flavors, color and the fact that they are mini… tres chic! And that mixer, OMG! I want one! Thanks for sharing and Cheers!!

  15. Manali @ CookWithManali

    the new mixer is gorgeous and so is the cause..the cookie cups look so delicious Ashley, I know I probably won’t be able to stop at one!

  16. Kelley @ Chef Savvy

    I love no bake desserts especially in the summertime. This sounds wonderful!

  17. Lisa

    It is such a great cause, Ashley! LOVE all your no-bake desserts! This looks like just what i need to unwind after a long week!

  18. Joanne

    I really need to look into incorporating more freeze-dried fruit into my baking. It is SUCH a genius way to add flavor and color without moisture! These cookie cups are so summer perfect.

  19. Medeja

    They look so cute! And raspberry cream especially delicious!

  20. Heather / girlichef

    Wow, I don’t know which is more beautiful, the mixer or the cookie cups! I kind of just want to stare at both all day. Of course, I can eat the cookie cups, so I guess those win.

  21. Cali @ Cali's Cuisine

    These look divine! Will be adding to my gluten free list for certain! Love the use of dehydrated fruit!

  22. Olivia @ Olivia's Cuisine

    1) These cookie cups are adorable! 2) Wow for that bowl! It’s gorgeous and I need one ASAP! 3) I am now regretting my black Kitchen Aid… I want a pink one!!

  23. Amanda

    These cookie cups are adorable, and that mixer is GORGEOUS!!!

  24. Amy @ A Healthy Life For Me

    I adore that kitchen aid, so cute, but those cookies are definitely the star! Love lemon with raspberries! Pinned!

  25. Kacey @ The Cookie Writer

    That mixer!!! An excuse to have another one… Haha. Those raspberry lemon cookie cups are beautiful, too. I’ll take both!

  26. Tanya Schroeder

    These are absolutely lovely!! That mixer is spectacular! I want!

  27. Sara

    These cookies look amazing and the mixer is just SO cute! Too bad I already have one, I can’t justify getting a second 😉

  28. Denise | Sweet Peas & Saffron

    That kitchenaid is the CUTEST, and these cookie cups are even cuter! Love the lemon/raspberry flavor combo, and the fact that you can just pop them in your mouth 🙂

  29. Jocelyn (Grandbaby Cakes)

    These are absolutely beautiful. I love seeing all these posts for a very good cause. We bloggers have to use our voice for good. And that mixer is just amazing!

  30. Shelby @ Go Eat and Repeat

    These are so pretty! I have a friend’s bridal shower coming up that these would be perfect for! Also, I love your mixer! Mine is just boring white :/

  31. Pingback: Mother’s Day Round-Up | No Spoon Necessary

  32. Cyndi - My Kitchen Craze

    I am in love with that mixer!! So stinking adorable!! And these cookie cups look absolutely delicious! I love that they are no bake. I wouldn’t share them either!! 🙂

  33. Melanie @ Carmel Moments

    That mixer with bowl is so pretty! I’m dying for a new Kitchen Aid!
    These cookie cups are irresistible as well! Who can resist anything raspberry?

  34. Ashley | The Recipe Rebel

    Okay, I’m amazed. I love this recipe! My brother-in-law is Celiac so I’m always looking for easy, naturally gluten free recipes. I tried a very similar tart shell but it was baked and I could not get it out of the pans! I am definitely trying these in the near future!

  35. Sprinkle Some Sugar

    Oh my god I saw that bowl on the KitchenAid website the other day and nearly fell off my chair – I NEEEED it! I love raspberry and lemon together, so light and refreshing.

  36. Christine

    These look seriously amazing! Love the vibrant color of your mixer, awesome! Thank you for sharing at OhMyHeartsieGril WW! Looking forward to seeing you next week!

  37. Aspen Jay

    Ashley these are simply lovely! I thought for sure they would be full of sugars and white flour but I couldn’t believe the healthy selection of ingredients and gluten free! Thanks for this recipe-pinned!

  38. Ashley

    These look delish! Anything that has “lemon” in the name has me sold 🙂

  39. Jerusha (@TheDisneyChef)

    This looks insanely great! I can’t wait to make this! And no bake means I don’t boil my house trying to make baked goods. I love it!

  40. Julie @ This Gal Cooks

    I love that this entire recipe is made from scratch, Ashley! I remember the no bake strawberry tart that you made with this crust and I loved that recipe, too. I’m adding both of them to my list of desserts to try. They will be happening soon. 🙂

  41. Elizabeth

    Oh my these do look delicious!! Thank you for sharing at Snickerdoodle. Hope to see you again tomorrow.

  42. Cathy

    These look so pretty and sound amazing. Pinning. Thank you for sharing your recipe with Share It One More Time. Cathy

  43. Karren Haller ♥ Oh My Heartsie Girl

    Ashley these are all delightful recipes, I especially like the looks of the coconut cream bites!!! Yes! Pinned and Tweeted!

    Thanks for sharing on Friday Features!
    Have a great weekend, Karren

  44. Karly

    What a fabulous dessert! Thanks for linking up with What’s Cookin’ Wednesday!

  45. Vickie

    These look so good. I love the flours you used plus the maple syrup. Great stuff. thanks for sharing at the #HomeMattersParty

  46. Pingback: Frugal Crafty Home Blog Hop #128

  47. Dee @CupcakesandCrowbars

    Thank you so much for sharing this with Awesome Things Tuesday last week! Come party with us again, we’d love to have you!

  48. Pingback: May 23rd Saturday Sharefest

  49. Pingback: Key Lime Pie Macaroons (Coco-Roons) - Spoonful of Flavor

  50. Pingback: No Bake Mini Key Lime Pies {Gluten Free, Paleo and Vegan} - Spoonful of Flavor

  51. Pingback: Healthy Summer Dessert Recipes for Kids - Spoonful of Flavor

  52. Pingback: Raspberry-Lemon Cookie Cups (paleo, dairy-free, gluten-free) - Girlfriends Coffee Hour

  53. Pingback: 25 Berrylicious Desserts - your homebased mom

  54. Dani @ House in Tillford

    How cute are these! So hard to believe they are not baked at all! Im curious how the base tastes

    • Ashley

      Thanks, Dani! The base tastes like a soft lemon cookie. So good!

  55. Cathleen @ A Taste Of Madness

    I have been making a lot of no bake treats for the summer, but this one looks like it takes the cake (or cookies?) Looks so tasty!

  56. Jelli

    I’m not sure what I love more, Ashley, that pretty bowl or the cookie cups. They’re both so pretty and so …pink! My three year old would love them too 🙂 I used to have a pink Susan G. Komen coffeemaker, but it kicked the bucket. Maybe I’ll have to save up for this pretty bowl. Thanks for the recipe. Sharing it all over the place!

  57. Aly

    I could only find sweetened coconut flakes in the store. If I use them would I not add the maple syrup? I also don’t have a food processor. Can I get away with using a blender on a slower speed or mixing things by hand?

    • Ashley

      Hi, Aly! The maple syrup is necessary because it gives the tarts the consistency they need to mold into shape. I also highly recommend using a food processor. You can try using the blender and then press the mixture together with your hands. Enjoy!

  58. Pingback: Lemon Desserts: 18 Delicious Recipes You've Got to Try

  59. Sam @ SugarSpunRun

    Ok… two new obsessions… that KitchenAid (and bowl!) and these COOKIE CUPS! What a creative idea!

  60. Dannii @ Hungry Healthy Happy

    That kitchen aid is beautiful – I love the colours.
    Also, I love any dessert that is no bake. No-one wants to have the oven on in the summer.

  61. Aimee / Wallflower Girl

    When I saw these I thought “no way can these be vegan/healthy” but I am so impressed! They look divine.

  62. Cakespy

    These look awesome! Love the GF almond and coconut crust.

  63. Arpita@ The Gastronomic Bong

    These are glorious little cookie cups!! Love the fact that it is gluten free.. and the kitchen aid is so pretty!! 🙂

  64. Brielle @ Breezy Bakes

    Oh these are just gorgeous Ashley! I love everything about them, from the almond flour crust to the freeze dried raspberry powder. How clever! I could see these at a wedding reception or sosphisticated baby shower. So pretty!

  65. Pingback: Cookies, Bars and Brownies Recipe Roundup - Summer Scraps

  66. Ashley @ The Party Girl

    I am so excited about this recipe, I’ve already told everybody I know to expect these treats this weekend. Or whatever is left of them. I shouldn’t have made any promises.

    • Ashley

      Hi, Ashley! I hope that everyone loves them 🙂

  67. Pingback: Amazing No-bake Recipes for Last Minute Guests

  68. Marina @ Parental Journey

    Hi, I used your lovely recipe on my no-bake roundup. I hope that is ok with you – I linked back to your post. Please let me know if that’s ok 🙂

  69. Kathy Nese

    I would love to make these but can’t use almond flour could I what would be another flour I could use and get the same results?

    • Ashley

      Hi, Kathy! Unfortunately, I haven’t tested this recipe with another type of flour, but you could try coconut flour. You may want to add another tablespoon of coconut oil because coconut flour is more dry. Let me know how it turns out if you try it.

Leave a Comment

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