Chewy Lemon Ricotta Cookies
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Chewy Lemon Ricotta Cookies
Yield: 12-14
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
These gluten-free ricotta lemon cookies are deliciously soft and chewy with a bright lemon flavor, making them a perfect treat for any occasion!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup honey or maple syrup
- 1/4 cup ricotta cheese, I am using dairy free
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Vanilla Lemon Icing
- 4-5 tb powdered sugar, more if needed to reach the right consistency
- 1/4 tsp vanilla extract
- 1/2 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, whisk together the honey or maple syrup, ricotta cheese, egg, lemon juice, and vanilla extract until smooth.
- Then add in the almond flour, coconut flour, baking powder, salt, and lemon zest until well combined. Mix until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls or use a cookie scoop. Place the dough balls onto the prepared baking sheet, spacing them a few inches apart. Use the back of a fork to gently flatten each dough ball.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Once baked, cool and then either drizzle on the vanilla lemon icing or simply dust them with powdered sugar.
