Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies

Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies

Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies

Ingredients

  • 2 cups almond flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup vanilla Greek yogurt
  • 1 cup brown sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • 1½ cup mini chocolate chips
  • ½ cup chopped pistachios
  • ~1 cup skim ricotta cheese

Instructions

  1. Pre-heat the oven to 350 degrees and prepare a cookie sheet.
  2. In a large bowl add in the flour, baking powder, baking soda, brown sugar and salt, and whisk together to combine.
  3. Next, add in the Greek yogurt, egg, and vanilla. Combine well.
  4. Fold in the chocolate chips and pistachios.
  5. Using an ice cream scoop, scoop (~1.5 inch) about 8 pieces of dough onto the cookie sheet, each about 2 inches apart. Using your finger, create a little dip in the center of the dough.
  6. Using a teaspoon, spoon ricotta into the dip of each piece of dough.
  7. Using the ice cream scoop, scoop dough and form atop each ricotta-filled cookie. Using your hands, press down the dough around the ricotta to make sure it is fully covered.
  8. If you have leftover dough, repeat steps 5-7. It’s important to remember from the beginning that you will have to use dough for the bottom and top, hence why you start out with only 8 pieces of dough.
  9. Bake for 10-12 minutes, or until you can see the bottoms begin to brown.

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