gluten free coconut ricotta cookies
Coconut Ricotta Cookies
Yield: 10-12 cookies
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
These cookies are full of flavor, are soft, and crunchy from the toasted coconut. They are gluten free as well.
Ingredients
- 2 cups almond flour
- 2 tbsp tapioca flour
- 1/4 cup ricotta cheese
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter, melted
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, ricotta cheese, maple syrup, egg, vanilla extract, and salt until well combined.
- Stir in the melted butter until the dough comes together.
- Using a cookie scoop, drop dough onto the cookie sheet. Gently flatten with a fork and add shredded coconut on top. These do not spread so you don’t need much room between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes.
