Holiday baking does not have to derail your routine. These lightened-up ricotta cookies offer a festive treat with a few smart swaps, using coconut oil instead of butter and maple syrup in place of refined sugar. The result is a soft, subtly sweet cookie that fits the season without feeling heavy, making it an easy addition to any holiday spread.
Holiday Ricotta Cookies — makes 40 cookies
Ingredients:
• 2 cups of flour
• 1/2 a teaspoon of baking soda
• 1/2 a teaspoon of salt
• 1/2 a cup of coconut oil, softened
• 3/4 cup of maple syrup
• 1 cup of ricotta cheese
• 1 egg
• 1 teaspoon of vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl, sift together flour, baking soda, and salt. Whisk to fully combine.
- In a large bowl, mix coconut oil and maple syrup using a hand mixer, then add ricotta cheese, egg, and vanilla. Blend until fully combined.
- Add dry ingredient mixture to wet ingredients, then hand mix until fully combined.
- Using a tablespoon or ice cream scoop, spoon out cookie dough balls onto parchment paper, 1 to 2 inches apart.
- Bake in middle rack for 12-14 minutes, or until the bottom of the cookies turn slightly brown. Cool on wire rack.
Tip: If desired, sprinkle cookies with powdered sugar, or brush with maple syrup and top with coconut (shredded, flakes, etc.).
Nutritional Information (serving size: 2 cookies):
Calories: 164
Protein: 3
Carbs: 20
Sodium: 106
Potassium: 58