Easy Ricotta Scoop Cookie - Gluten-Free
This is such an easy recipe to make, you do not need to measure or cut out cookies with a mini scooper, and this is a fun edible activity for all ages to make! This makes a dozen 2.5 tsp mini scooper cookies.
Servings 12 mini scoop cookies
Equipment
- 1 mini scooper
Ingredients
- 2 tbsp ricotta cheese (or thick Greek yogurt)
- 1 cup almond flour (gluten-free)
- 1-1/2 tsp light olive oil
- 1-1/2 tbsp raw honey (optional)
- 1/2 tsp almond extract (optional)
Instructions
- Combine ingredients until you can make a ball with crumbly bits.
- Scoop small ball with a mini ice cream scooper or use a tablespoon and roll into a ball with a flattened bottom. Place on cookie or baking sheet with silicone Silpat or use baking spray.
- Bake on 325°F for about 12-14 minutes. You can flip the bottoms up about 2 minutes before fully baked so top and bottom get a little browned.