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Key Lime Pie Cookies (Gluten Free) Recipe

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4.2 from 12 reviews

Delight in these vibrant Gluten Free Key Lime Pie Cookies, combining tangy key lime filling with a buttery, crumbly cookie base made from gluten free graham cracker crumbs and flour. Perfectly balanced with zesty lime flavors and a creamy, rich center, these cookies offer a refreshing twist on classic key lime pie in a portable, handheld form.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 cup gluten free graham cracker crumbs (108g)
  • 1 ¼ cup gluten free 1-to-1 flour (or all-purpose flour) (150g)
  • ½ tsp kosher salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup cane sugar (or granulated sugar) (50g)
  • ¼ cup brown sugar (50g)
  • 1 tbsp key lime zest

Wet Ingredients - Cookie Dough

  • ½ cup unsalted butter (at room temperature, NOT fully softened) (113g)
  • 1 large egg
  • 1 tbsp fresh key lime juice
  • 1 tsp vanilla extract

Key Lime Filling

  • ½ cup + 2 tbsp full-fat plain Greek yogurt (5 oz)
  • ⅓ cup sweetened condensed milk
  • 2 tbsp fresh key lime juice
  • 1 tbsp key lime zest
  • ½ tsp vanilla extract
  • pinch of kosher salt

Garnish

  • Key lime slices
  • Additional key lime zest

Instructions

  1. Prepare the Filling: In a medium bowl, whisk together all the key lime filling ingredients—Greek yogurt, sweetened condensed milk, key lime juice, key lime zest, vanilla extract, and a pinch of kosher salt. Once combined, chill the mixture in the refrigerator to thicken while you prep the cookies.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line an extra-large baking sheet (21x15") or two standard baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  3. Mix Dry Ingredients: In a medium bowl, combine gluten free graham cracker crumbs, gluten free 1-to-1 flour, kosher salt, baking powder, and baking soda. Whisk until fully blended and set aside.
  4. Combine Sugars and Zest: In a large bowl or stand mixer bowl, add cane sugar, brown sugar, and key lime zest. Massage the zest into the sugars with your hands to release aromatic oils, enhancing flavor.
  5. Cream Butter and Sugars: Add room temperature butter to the sugar mixture. Beat with a hand or stand mixer for about 2 minutes until it becomes fluffy and light in texture.
  6. Add Wet Ingredients to Dough: Incorporate the egg, fresh key lime juice, and vanilla extract to the creamed mixture. Beat for an additional minute; the mixture may not look fully combined, which is normal.
  7. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and gently stir with a spatula until the dough comes together evenly.
  8. Shape Cookies: Measure approximately 1.5 tablespoons (or 1.5 ounces) of dough. Roll each portion into balls and space them at least 2 inches apart on prepared baking sheets. Using the back of a rounded tablespoon (lightly sprayed with cooking oil to prevent sticking), press a deep well into the center of each cookie dough ball.
  9. Bake Cookies: Bake the cookies in the preheated oven for about 12 minutes. Upon removing from the oven, the cookies will have puffed up—immediately press the well again in each cookie while still warm. Let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  10. Add Filling and Garnish: Once the cookies are fully cooled, spoon about 1 tablespoon of the chilled key lime filling into each well. Smooth the filling with a small knife or offset spatula. Garnish with thin slices of key lime and sprinkle additional key lime zest for a refreshing finish.
  11. Serving Suggestion: These cookies are best enjoyed chilled but can also be enjoyed immediately after assembling.

Notes

  • For best results with the gluten free graham cracker crumbs, use a brand that is finely ground to achieve a smooth cookie texture.
  • You can substitute gluten free 1-to-1 flour with all-purpose flour if gluten is not a concern.
  • Butter should be at room temperature but not overly soft to ensure proper creaming and texture.
  • If the dough feels too sticky when shaping, lightly oil your hands or utensils to help handle better.
  • Chilling the key lime filling allows it to thicken, making it easier to fill the cookie wells without running.
  • Store assembled cookies in the refrigerator to keep the filling firm and fresh.

Find it online: https://familyhomemeals.com/key-lime-pie-cookies-gluten-free-recipe/