The only thing better than key lime pie are these Key Lime Pie Cookies! They feature a soft & chewy graham cracker-inspired cookie and a rich, creamy & tangy key lime filling. Inspired by Crumbl, but made even more delicious, gluten free and healthier at home. This bright and zesty dessert is perfect for all your Spring and Summer baking needs!
My mom and brother are totally obsessed with key lime pie so I’m dedicating this recipe to them! We’re taking all the delicious flavors and components of key lime pie and transforming them into a chilled cookie! Think: soft graham cracker infused cookies filled with creamy, rich key lime filling. They are easier and quicker to make than the real thing, yet just as good (if not better).
Now apparently Crumbl beat me to it with this idea. I honestly had no clue until I was doing research for this recipe! But alas, now this recipe doubles as a Crumbl copycat in case you don’t have one nearby, want to save some money or are looking for a healthier gluten free version. I’ve never been a Crumbl fan personally, but I can totally get on board with these key lime pie cookies!
Although it does take some effort and dedication to zest and juice all those key limes, that’s honestly the hardest part of this recipe! The rest is easy peasy, and you can have this dessert done in under an hour. They are sure to impress for all your Spring and Summer baking needs, especially Easter! Make them gluten free, or not, the choice is yours. Can’t wait to hear what you think!
Why You’ll Love these Key Lime Pie Cookies (Gluten Free)
- They taste just like a classic key lime pie, but are way easier & quicker to make!
- Each bite has a soft & chewy graham cracker cookie & a creamy, tangy key lime filling.
- They’re too cute and are sure to impress all your guests.
- This Copycat Crumbl recipe is gluten free and a bit healthier.
- They’re perfect for Spring and Summer baking.
What You Need to Make these Copycat Crumbl Key Lime Pie Cookies
For the Cookie Dough:
- Gluten Free Graham Crackers: To emulate the taste of key lime pie crust, we’re infusing the cookie dough with graham cracker crumbs! I made these gluten free by using Simple Mills Honey Cinnamon Sweet Thins, but you can use normal graham crackers if you’re not gluten free.
- Gluten Free 1-to-1 Flour: My favorite brands are King Arthur Flour and Bob’s Red Mill, both of which contain xanthan gum which is a crucial ingredient. If you aren’t gluten free, you can substitute an equal amount of normal AP flour!
- Baking Powder & Baking Soda: These are the leavening agents for the key lime pie cookies.
- Kosher Salt: If you’re using table salt, make sure to reduce the amount as it’s way saltier than kosher salt.
- Cane Sugar: Or granulated sugar.
- Brown Sugar: Brown sugar adds moisture to create a more soft & chewy cookie that will stay moist even when you refrigerate it.
- Key Lime Zest & Juice: We are rubbing together the key lime zest with the sugars to release the oils and add extra flavor! Then the juice gets added after.
- Unsalted Butter: You want the butter to be at room temperature, but not totally softened. It should still be pretty firm on the outside and soft to the touch on the outside.
- Egg: 1 large egg.
- Vanilla Extract: 1 tsp or just measure with your heart 😉
For the Key Lime Filling:
- Full-Fat Plain Greek Yogurt: Most key lime pie recipes call for cream cheese but I find a really thick greek yogurt, such as Fage, works just as well and it’s a bit higher in protein!
- Sweetened Condensed Milk: Sweetened condensed milk is a classic ingredient in key lime pie filling which adds creaminess, richness and sweetness. I use Eagle Brand!
- Key Lime Zest & Juice: Although tedious to zest and juice those little key limes, it’s so worth it.
- Vanilla Extract: A little vanilla never hurt anybody!
- Kosher Salt: Just a tiny pinch to enhance all the other flavors.
How To Make these Key Lime Pie Cookies
Prepare the Key Lime Filling:
First, add all of the key lime filling ingredients (greek yogurt, sweetened condensed milk, key lime zest & juice, vanilla extract & kosher salt) to a medium bowl and whisk until combined. Set aside in the fridge to chill and thicken up while you prepare the cookies.
Line Baking Sheets & Mix Together Dry Ingredients:
Next, preheat your oven to 350F and line an extra-large baking sheet (21×15″) or 2 normal size baking sheets with parchment paper. In a medium bowl, whisk together the graham cracker crumbs, flour, salt, baking powder & soda until combined. Set aside.
Cream Butter & Sugars:
In a large bowl (or the bowl of a stand mixer), add cane sugar, brown sugar and key lime zest. Use your hands to massage the key lime zest into the sugar – this releases the oils in the zest and adds extra flavor! Then, add in butter and beat with a hand or stand mixer for 2 minutes, or until fluffy.
Beat in Egg, Vanilla, Key Lime Juice & Dry Ingredients:
Add in egg, key lime juice and vanilla extract and beat for another minute. It won’t look fully combined – that’s okay! Finally, add in the dry ingredients and switch to a spatula to stir until combined.
Roll Dough into Balls & Create Wells:
Measure out 1.5 tbsp (or 1.5oz) of dough, roll into balls, and place at least 2″ apart on the prepared baking sheet(s). Use the back of a rounded tablespoon (or your thumbs) to create a deep well in the center of each cookie. See photos & videos below for reference.
Bake, Fix Wells & Let Cool:
Transfer cookies to the oven to bake for about 12 minutes. The cookies will have puffed back up, so immediately after removing them from the oven use the back of a rounded tablespoon to create a well in each. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Fill Cookies with Key Lime Filling:
Once the cookies are completely cool, add about 1 tbsp of the key lime filling to each well. Spread it out with a small knife or offset spatula. Garnish each with a key lime slice and more key lime zest. Best enjoyed chilled, but can be eaten right away too!
What are Key Limes? Can I use Normal Limes in these Cookies Instead?
Key limes are a tiny variety of limes that have a more distinctly tart and floral flavor. They also have a thin, yellow-ish green skin and are named after the Florida Keys. It can be tricky to find them at some grocery stores, but I’ve had success at Whole Foods! You’ll need a lot, as there’s very little juice in each.
In a pinch, you can try substituting normal lime juice and zest in these key lime pie cookies, however the flavor will be slightly different. If you manage to find some bottled key lime juice, you can certainly use that in the key lime filling, and then use normal lime zest in the filling and cookie dough. Let me know if you try it!
Expert Tips & Tricks:
- Use a thick greek yogurt for best results: Although this will technically work with any greek yogurt, I really like using Fage because it’s super thick and more closely resembles the traditional cream cheese.
- Be careful not to zest the pith of the key limes: The pith is that white part right below the green skin, and it’s very bitter so be gentle when zesting!
- Massage key lime zest into sugar: This may seem like an unnecessary step but it helps release the oils in the zest to add extra key lime flavor to the cookie dough.
- Butter shouldn’t be FULLY softened: The stick should still be relatively hard on the inside and soft to the touch on the outside. When in doubt, err on the side of caution and have it more chilled than softened.
- Use a kitchen scale for perfectly even dough balls: If you want to be precise, weigh out 1.5oz of dough per ball so that they’re each the exact same size!
- Spray the back of the tablespoon: The cookie dough is pretty sticky, so I recommend spraying the back of the tablespoon before creating the indent.
How Should I Store These Crumbl Copycat Key Lime Pie Cookies?
These key lime pie cookies are meant to be chilled! So be sure to store any leftovers on a tray or in an airtight container in the fridge. The key lime filling will stay thick and the cookies themselves will stay soft for several days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Gluten Free Dessert Recipes?
- Samoa Cookie Bars
- Lemon Poppyseed Muffins
- Gluten Free Monster Cookies
- Strawberry Snack Cake
- Lemon Pistachio Olive Oil Cake
- Baked Apple Cider Donuts
- Protein Pumpkin Muffins
Key Lime Pie Cookies (Gluten Free)
Equipment
- microplane zester
- food processor or blender
- 2 medium bowls
- whisk
- hand or stand mixer
- spatula
- digital kitchen scale (optional)
- parchment paper
- extra large baking sheet or 2 normal baking sheets
- wire rack
Ingredients
For the Cookie Dough:
- 1 cup gluten free graham cracker crumbs (108g) SEE NOTE*
- 1 ¼ cup gluten free 1-to-1 flour or AP 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
- ½ cup unsalted butter at room temperature, NOT fully softened (113g)
- 1 large egg
- 1 tbsp fresh key lime juice
- 1 tsp vanilla extract
For the Key Lime Filling:
- ½ cup + 2 tbsp full-fat plain greek yogurt (5oz)***
- ⅓ cup sweetened condensed milk
- 2 tbsp fresh key lime juice
- 1 tbsp key lime zest
- ½ tsp vanilla extract
- pinch of kosher salt
For Garnishing:
- key lime slices
- key lime zest
Instructions
- First, add all of the key lime filling ingredients to a medium bowl and whisk until combined. Set aside in the fridge to chill and thicken up while you prepare the cookies.½ cup + 2 tbsp full-fat plain greek yogurt, ⅓ cup sweetened condensed milk, 2 tbsp fresh key lime juice, 1 tbsp key lime zest, ½ tsp vanilla extract, pinch of kosher salt
- Next, preheat your oven to 350F and line an extra-large baking sheet (21×15") or 2 normal size baking sheets with parchment paper. In a medium bowl, whisk together the graham cracker crumbs, flour, salt, baking powder & soda until combined. Set aside.1 cup gluten free graham cracker crumbs, 1 ¼ cup gluten free 1-to-1 flour, ½ tsp kosher salt, ½ tsp baking powder, ¼ tsp baking soda
- In a large bowl (or the bowl of a stand mixer), add cane sugar, brown sugar and key lime zest. Use your hands to massage the key lime zest into the sugar – this releases the oils in the zest and adds extra flavor! Then, add in butter and beat with a hand or stand mixer for 2 minutes, or until fluffy.½ cup unsalted butter, ¼ cup cane sugar, ¼ cup brown sugar, 1 tbsp key lime zest
- Add in egg, key lime juice and vanilla extract and beat for another minute. It won't look fully combined – that's okay! Finally, add in the dry ingredients and switch to a spatula to stir until combined.1 large egg, 1 tbsp fresh key lime juice, 1 tsp vanilla extract
- Measure out 1.5 tbsp (or 1.5oz) of dough, roll into balls, and place at least 2" apart on the prepared baking sheet(s). Use the back of a rounded tablespoon (or your thumbs) to create a deep well in the center of each cookie. The dough is a bit sticky, so it's helpful to spray the back of the tablespoon with some cooking oil.
- Transfer cookies to the oven to bake for about 12 minutes. The cookies will have puffed back up, so immediately after removing them from the oven use the back of a rounded tablespoon to create a well in each. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies are completely cool, add about 1 tbsp of the key lime filling to each well. Spread it out with a small knife or offset spatula. Garnish each with a key lime slice and more key lime zest. Best enjoyed chilled, but can be eaten right away too!key lime slices, key lime zest
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.