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!
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
Follow me on Facebook and Never Miss a Post
Want To See More Sugar Free Recipes?
Watch me make sugar free blueberry muffins on ABC Morning Blend show
More Lemon Recipes
How To Make Easy Lemon Ricotta Cookies (Gluten & Sugar Free)
Author: Erin Porter
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
- 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
Leave a Reply