These Lemon Ricotta Cookies are light and healthy with plenty of lemony goodness! Made with almond flour, coconut oil, coconut sugar, ricotta, and lemon, these cookies are low-glycemic and packed with protein. Pair them with a whipped cream cheese honey frosting and you’ll love the tangy sweetness of these little goodies! They’re perfect for a light spring or summer dessert!
Lemon Ricotta Cookies with Honey Cream Cheese Frosting
These Lemon Ricotta Cookies are light and healthy with plenty of lemony goodness! Made with almond flour, coconut oil, coconut sugar, ricotta, and lemon, these cookies are low-glycemic and packed with protein. Pair them with a whipped cream cheese honey frosting and you'll love the tangy sweetness of these little goodies! They're perfect for a light spring or summer dessert!
Ingredients
- ½ cup coconut oil room temperature
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1¼ lemons, juiced
- ½ lemon, zested
- 1 cup whole milk ricotta
- ½ tsp baking soda
- ¼ tsp salt
- 2¼ cups almond flour
- ¼ cup tapioca flour
- 1 Tbsp coconut flour
- 8 oz cream cheese room temperature
- 2-3 Tbsp honey
Instructions
- Preheat the oven to 350F.
- Cream the coconut oil and coconut sugar together in a medium sized bowl.
- Mix in the egg, vanilla, lemon juice, lemon zest, and ricotta.
- Next, add the baking soda and salt.
- Lastly, gently stir in the flours.
- Carefully roll the dough into balls and place them on a parchment lined baking sheet. The dough will be quite wet, but that's okay.
- Bake for 15-18 minutes. Remove from the oven and allow to cool before eating.
- To make the cream cheese frosting, whip the cream cheese and honey together. If you want, add a dash of vanilla.
