grain free ricotta cookies
This amazing grain free Italian Ricotta Cookie was loved more than all the other versions we make. Small, moist, flavorful, the perfect little cookie for coffee.
Mix coconut flour with baking powder, nutmeg, orange zest. Set aside.
Cream butter and sugar until smooth.
Add egg until just mixed.
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 below.
Milk juice and confectioner's sweetener to form a glaze.
Mix well. Add more sugar if too runny.
Put sprinkles on immediately. The glaze dries quickly.
Serving: 1g | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Fiber: 1g