Chocolate Ricotta Cookies with Almond Flour

These delightful cookies blend the richness of ricotta cheese with the nutty flavor of almond flour and a hint of cocoa powder. The combination of whole wheat and all-purpose flour gives them a satisfying texture, while the erythritol monkfruit sweetener keeps them low in sugar. Perfectly balanced, these cookies are a delicious treat for any occasion, offering a unique twist on traditional cookies while being mindful of dietary preferences.

Ingredients:

• 1 cup almond flour
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol monkfruit sweetener
• 1/2 cup part skim ricotta cheese
• 1/2 cup butter, softened
• 2 medium eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and erythritol monkfruit sweetener until light and fluffy.
3. Add the ricotta cheese and mix until well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In a separate bowl, whisk together the almond flour, whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.