Coconut Flour Ricotta Cookies
It might seem that I’m a little late in bringing you cookies, but if you’re eating a low carb diet and still need a sweet treat these Coconut Italian ricotta cookies are perfect for your craving
I love ricotta . I started with this beloved original recipe here, which also has a video.
I wondered if it would be possible to make a grain free version, and at the very last minute (Christmas Day), I made these grain free coconut flour ricotta cookies with a little orange zest.
I was so surprised at how good they were as these cookies were the main dessert hit at Christmas dinner. You could use your own preferred sweetener (sugar) or what I use, Swerve.
They are moist, light, and the orange zest is wonderful (although you could use lemon zest too).
I went back and forth as to whether to glaze or roll in Swerve confectioner’s sugar so I did both. I like the plain confectioner’s sugar the best, as this cookie sort of reminds me of those little wedding cookies everyone loves, but the texture is quite different, more like cake.
In figuring this out, I did my due diligence and made them four different times to make sure I was happy and you would be happy with this recipe.
Variations for the Coconut Flour Ricotta Cookies
I also discovered you can play around a little with the basic recipe.
Add unsweetened coconut. That added texture is really fun! I may even come back and do a whole new recipe can call it coconut balls, so no one misses out.
Add citrus to either batter or the glaze: Lime, Orange, Lemon, by adding zest to the sugar and using fingertips to release the citrus oils.
Add almond extract: Just a drop or two will give you that wedding cake taste.
Glaze or Confectioner’s Sugar: This will depend on your mood or occasion. The pink would be so cute for a baby shower.
If you like this recipe, you’ll love this grain-free snacking lemon cake,
grain free ricotta cookies
- Mix coconut flour with baking powder, nutmeg, orange zest. Set aside.
- Cream butter and sugar until smooth.
- Add egg until just mixed.
- Add vanilla.
- Add ricotta cheese.
- Add in flour mixture.
- Refrigerate at least 30 minutes
- Roll into 30 small balls, about one inch in diameter. Place on parchment paper on baking sheet.
- Put back into refrigerator for at least 30 minutes.
- Bake at 350 for 10 minutes or until bottoms are golden brown.
- Roll in confectioner's sugar or cool and apply glaze.
- Glaze Option
- cup confectioner's sugar (I use Swerve)
- few teaspoons of either milk or for color unsweetened cranberry juice
- Mix well. Add more sugar if too runny.
- Put sprinkles on immediately. The glaze dries quickly.
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