How To Make Easy Lemon Ricotta Cookies (Gluten & Sugar Free)

These easy sugar free lemon ricotta cookies lasted approximately two hours when I made them for the first time last night.  Did I mention this recipe makes about 35 cookies?  Yes, 35 cookies gone in two hours.  I should mention they are also gluten free!

lemon cookies with lemons in background
Homemade cookies with lemon flavor on sackcloth

As a general rule, all you need to make any sugar and gluten free dessert including these lemon ricotta cookies, is to have a great gluten free flour alternative on hand, as well as a sugar free healthy sweetener.

What You Will Need To Make Lemon Ricotta Cookies

  • 1 1/4 cups Gluten Free Flour (I used Bob’s Red Mill 1 to 1 Gluten Free Flour)
  • 1teaspoon baking powder
  • 4 tsp baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 stick of butter softened
  • 1 cups xylitol or monk fruit Erythritol Blend
  • 1 organic egg
  • 7 ounces whole milk ricotta
  • 1/2 teaspoon vanilla
  • Juice of 1.5 lemons
  • About 1 tablespoon of lemon zest

How To Make Sugar Free Lemon Ricotta Cookies

  • Mix all dry ingredients together
  • Beat butter and sugar with a hand mixer until thoroughly mixed and fluffy
  • Add egg and rest of ingredients (except for the dry ingredients) to the butter and sugar
  • Add dry ingredients and mix
  • Chill the batter for a couple of hours (you can’t miss this step
  • When ready to use make matter into small balls as seen below about the size of a tablespoon
  • Preheat oven to 375
  • Place on a greased cookie sheet
  • Bake for approximately 15-17 minutes.  I check them at 15 minutes.  I like them a bit moist and fluffy in the middle

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How To Make Easy Lemon Ricotta Cookies (Gluten & Sugar Free)
Author: 
Recipe type: Dessert
 
Ingredients
  • 1¼ cups Gluten Free Flour (I have one tried this recipe with Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1teaspoon baking powder
  • 4 tsp baking soda
  • ½ teaspoon fine sea salt
  • ½ stick of butter softened
  • 1 cups xylitol or monk fruit Erythritol Mix
  • 1 organic egg
  • 7 ounces whole milk ricotta
  • ½ teaspoon vanilla
  • Juice of 1.5 lemons
  • About 1 tablespoon of lemon zest
Instructions
  1. Mix all dry ingredients together
  2. Beat butter and sugar with a hand mixer until thoroughly mixed and fluffy
  3. Add egg and rest of ingredients (except for the dry ingredients) to the butter and sugar
  4. Add dry ingredients and mix
  5. Chill the batter for a couple of hours (you can't miss this step
  6. When ready to use make matter into small balls as seen below about the size of a tablespoon
  7. Preheat oven to 375
  8. Place on a greased cookie sheet
  9. Bake for approximately 15-17 minutes.  I check them at 15 minutes.  I like them a bit moist and fluffy in the middle

 

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I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout. 

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