HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

Our Favorite Ricotta Cheese Cookies (gluten-free)

March 22, 2022

Our Favorite Ricotta Cheese Cookies made with gluten-free ingredients, no refined sugar and they are SO cakey and the most perfectly fluffy and sweet ricotta cookie recipe.Our Favorite Ricotta Cheese Cookies made with gluten-free ingredients, no refined sugar and they are SO cakey and the most perfectly fluffy and sweet ricotta cookie recipe.

So funny story about ricotta cheese cookies guys.

When I was in 7th grade, we took a Home Ec class. And in the class we did various baking and sewing and whatever else. And one day we had to make ricotta cheese cookies. I looked at my friend in the class, and was like “those sound disgusting. let’s just make cookies and omit the ricotta cheese”. So we made the cookies and left out the cheese. And needless to say they turned out DISGUSTING lol.

I share this story just incase you are on the fence on whether or not to make these because the thought of ricotta cheese in your cookies sounds gross. But I can assure you that they will turn out so good and I love this recipe because they are so fluffy and cakey but have golden brown edges to them.

I cannot wait to hear what you think!!

What you need to make gluten-free ricotta cheese cookies:

  • Butter –  you can probably use a dairy-free/vegan butter here. I haven’t tested oils yet
  • Egg – one at room temperature. Flax egg would probably work too.
  • Ricotta cheese – don’t omit this like I did in 7th grade middle school!!
  • Coconut sugar – the main sweetener here. You could also do a blend of brown sugar and cane sugar too.
  • Lemon – lemon zest goes a long way here. SO good and adds so much flavor.
  • Gluten-free oat flour – you could also spelt flour and whole wheat flour as another option.

How to make our family’s favorite ricotta cookies:

  1. In a large bowl, use your hand mixer to cream together the butter, egg, cheese, sugar and vanilla extract until fully combined
  2. Add in the lemon zest, oat flour and baking soda and cream until combined
  3. Add the bowl of dough to the freeze to chill for about 30 minutes (or the fridge for 2 hours)
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  5. Scoop about 2 tablespoons of dough into your hand and roll the dough into cookies
  6. Place them with about 1-2 inches between each other onto the baking sheet
  7. Bake in the oven for 15 minutes then remove
  8. Allow the cookies to cool for a few then enjoy!

A few other healthy and delicious gluten-free cookie recipes:

INSANE Gluten-free Brown Butter Chocolate Chip Cookies

Gluten-free White Chocolate Macadamia Cookies

The Everything You Are Craving COOKIES!

Our Favorite Ricotta Cheese Cookies made with gluten-free ingredients, no refined sugar and they are SO cakey and the most perfectly fluffy and sweet ricotta cookie recipe.

Print

Our Favorite Ricotta Cheese Cookies (gluten-free)

Our Favorite Ricotta Cheese Cookies made with gluten-free ingredients, no refined sugar and they are SO cakey and the most perfectly fluffy and sweet ricotta cookie recipe.

  • Author: Rachel
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: Makes about 15 cookies 1x

Ingredients

Scale
  • 1 stick butter (1 cup), softened
  • 1 egg, room temperature
  • 1/2 cup ricotta cheese
  • 1 cup coconut sugar
  • 2 tablespoons vanilla extract
  • Zest from 1/2 lemon
  • 2 cups gluten-free oat flour
  • 1 teaspoon baking soda

Instructions

  1. In a large bowl, use your hand mixer to cream together the butter, egg, cheese, sugar and vanilla extract until fully combined
  2. Add in the lemon zest, oat flour and baking soda and cream until combined
  3. Add the bowl of dough to the freeze to chill for about 30 minutes (or the fridge for 2 hours)
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  5. Scoop about 2 tablespoons of dough into your hand and roll the dough into cookies
  6. Place them with about 1-2 inches between each other onto the baking sheet
  7. Bake in the oven for 15 minutes then remove
  8. Allow the cookies to cool for a few then enjoy!

Notes

*Store in airtight container for 5 days or freezer for 2 months

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

4 Responses

  1. This recipe had me SO curious– I had never heard of putting ricotta cheese in a COOKIE! But man… these are so moist and delicious ! I chopped up some HU chocolates and put them in this cookie and let me just say: they are delicious! Thank you!

  2. Quick question. In local stores butter sticks are 1/2 cup per stick. So two sticks would be a cup. Your recipe says 1 stick (1 cup). So, I should use two sticks, correct?

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS
rachLmansfield

rachLmansfield