Ingredients
Scale
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
Instructions
- Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Once the cookies are completely cooled, spread the frosting on top of each one. Serve and enjoy.