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!
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 have tried this recipe with Bob’s Red Mill 1 to 1 Gluten Free Flour)
- 1 teaspoon 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 Mix
- 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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More Lemon Recipes
How To Make Easy Lemon Bites (Gluten And Sugar Free)
Easy Lemon Ricotta Cookies (Gluten and Sugar Free)
Ingredients
- 1 1/4 cups Gluten Free Flour (I have tried this recipe with Bob's Red Mill 1 to 1 Gluten Free Flour)
- 1 tsp Baking powder
- 4 tsp Baking soda
- 1/2 tsp Fine sea salt
- 1/2 Stick of butter softened
- 1 cup Xylitol or monk fruit Erythritol Mix
- 1 Organic egg
- 7 oz Whole milk ricotta
- 1/2 tps vanilla
- 1 1/2 Lemon (juiced)
- 1 tbsp Lemon zest
Instructions
- 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
- Preheat oven to 375
- When ready to use make matter into small balls as seen below about the size of a tablespoon
- 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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