A pillowy soft gluten-free and sugar-free lemon ricotta cookie that melts-in-your-mouth.
PREPRATION TIME:
- prep time: 10 MINUTES
- cook time: 15 MINUTES
- total time: 25 MINUTES
INGREDIENTS:
COOKIES:
- 4 tbsp unsalted butter, softened
- 1/2 cup erythritol
- 1 egg
- 1/2 cup whole milk ricotta
- 1 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 1 cup blanched almond flour
- 3 tbsp coconut flour
- 1 tsp vanilla whey protein powder (optional)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp xantham gum
GLAZE:
- 1 tsp lemon zest
- 1/2 cup powdered erythritol
- 1 tbsp lemon juice
INSTRUCTIONS:
- Preheat oven to 350 degrees. Line a baking tray with parchment paper.
- In a large mixing bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. Add egg, ricotta, lemon zest, and lemon juice. Mix to combine.
- Add dry ingredients. Mix to combine.
- Scoop dough onto a parchment lined baking tray using a cookie scoop. Flatten with the back of a spoon. Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.
- Mix glaze ingredients in a small bowl. Drizzle on top of each cookie.
- Store in an air-tight container.
NUTRITION INFORMATION:
YIELD:15
SERVING SIZE:
15 Servings
Amount Per Serving: CALORIES: 112,TOTAL FAT: 9g,SATURATED FAT: 3g,TRANS FAT: 0g,UNSATURATED FAT: 5g,CHOLESTEROL: 25mg,SODIUM: 145mg,CARBOHYDRATES: 3gNET CARBOHYDRATES: 2gFIBER: 1g,SUGAR: 1g
