Lemon Ricotta Cookies (Sugar-Free, Paleo)

I’m about to blow your mind. These are giant, fluffy lemon ricotta cookies covered in a thick and creamy ricotta frosting. Oh, and they’re completely Paleo, sugar-free, and even dairy-free.

The Inspiration

These are inspired by the huge lemon cookies that Nordstrom sells at their cafe. While I’ve never eaten them myself, my friend Emma used to love those cookies, so yesterday we decided to re-create them–and make them Paleo!

How did we do that, you may wonder?

A Paleo Twist

We used Lakanto to sweeten these bad boys, which is my current favorite way to make things sweet–without any sugar. Although you can sometimes get an aftertaste from Lakanto monk fruit,  you get zero aftertaste when it’s mixed in with all the ingredients.

Lakanto is also in the frosting for these cookies. To turn it into powdered sugar, I just blended the sweetener in my Vitamix for about a minute, scraped it down, and blended again. Voila, sugar-free powdered sugar!

In order to make these ricotta cookies dairy free, we used Kite Hill almond milk ricotta. We put it in the cookies (which makes them sooo fluffy and moist) and also in the frosting. It worked amazingly. Also, if you eat dairy, you could probably use regular ricotta!

 Here’s a close-up of the delicious texture inside.

A few more details before you begin

These are big cookies. They’re just so much fun. But because of that, this recipe only makes 6 cookies. If you want to make more at a time, you have a few options: a) Double the recipe, easy-peasy! b) Make the cookie size smaller. Scoop them using a cookie scoop (instead of the 2″ ice cream scoop we used).

These are delicious. Divine. According to my parents, the “Best cookies I’ve ever had. Literally!” The cookies taste half way between a cake and a cookie. They’re full of bright lemon flavor, and a delicious tang from the ricotta. You’re going to love these. Enjoy!

Lemon Ricotta Cookies (Sugar-Free, Dairy-Free, Paleo)

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• Author: Sadie R
• Prep Time: 15
• Cook Time: 16
• Total Time: 31 minutes
• Yield: 6-7 1x

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Ingredients

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Cookies

• 1 large egg
• Zest of 2 lemons
• 3 Tbs lemon juice
• 1/4 cup + 2 Tbs Kite Hill almond milk ricotta
• 2 Tbs softened sustainable palm shortening
• 1 1/2 cups blanched almond flour
• 1/3 cup Lakanto Classic Monkfruit Sweetener
• 1/4 cup arrowroot flour
• 1 Tbs coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt

Frosting

• 2 Tbs lemon juice
• Zest of 1 lemon
• 1/4 cup + 2 Tbs Lakanto Original Monkfruit Sweetener, ground into a powder in the blender
• 1/3 cup + 2 Tbs softened sustainable palm shortening
• 1/3 cup Kite Hill almond milk ricotta

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Instructions

1. Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
2. In a large bowl, combine the egg, lemon zest, lemon juice, ricotta, and palm shortening. Using a hand mixer or whisk, beat it until combined. Add the other cookie ingredients, and beat until smooth.
3. Scoop the cookie dough into 6 balls and onto the cookie sheet using a large (2-inch) ice cream scoop. Or, to make smaller cookies, use a cookie scoop. Wet your hand with water, then use your palm to flatten out the cookies half way.
4. Bake the cookies for 16 minutes, or until they are golden-brown around the edges, and the top is slightly firm. Let them cool on a while rack until they reach room temperature.
5. To make the frosting, combine the lemon juice, lemon zest, and powdered monk fruit in a medium bowl. Whisk until combined, to help the monk fruit dissolve. Add the palm shortening and ricotta. Using a hand or stand mixer, beat everything until smooth and fluffy.
6. Once the cookies are completely cooled, spread the frosting on top of each one. Serve and enjoy.

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