Ricotta Cookies with Peanut-Nutella Swirl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
1 cup all-purpose flour1 cup oat flour½ tsp baking powder½ tsp baking soda½ tsp salt¼ cup non-hydrogenated shortening¼ cup sugar½ cup cup-for-cup stevia (I used Pyure)Homemade Egg Replacer for 1 egg, prepared1 tbsp vanilla8 oz whole milk ricotta cheese⅓ cup chocolate hazelnut spread¼ cup crunchy peanut butter¼ cup chopped peanuts
In a bowl, beat together coconut oil, sugar and Pyure together until light.
Add egg replacer, vanilla and ricotta, beating smooth.
Stir in flour mixture until combined.
Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
Mix the chocolate hazelnut spread, peanut butter and peanuts together and evenly spread half the mix over the cookie dough, leaving a 1” border on one long side.
Starting with the long side with the filling, carefully roll the dough into a cylinder. Roll in the waxed paper and then in foil*, place on a baking sheet and freeze until needed. Repeat with remaining dough and filling.
After dough has chilled, remove it from the plastic wrap and slice into ½” thick cookies. Place 1″ apart on cookie sheets lined with parchment paper or silicone mats.
Bake at 350 degrees F for 10 minutes.
Carefully transfer cookies to a wire rack to cool before enjoying.
Serving Size: Makes 26
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Add egg replacer, vanilla and ricotta, beating smooth.
Stir in flour mixture until combined.
Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
Mix the chocolate hazelnut spread, peanut butter and peanuts together and evenly spread half the mix over the cookie dough, leaving a 1” border on one long side.
Starting with the long side with the filling, carefully roll the dough into a cylinder. Roll in the waxed paper and then in foil*, place on a baking sheet and freeze until needed. Repeat with remaining dough and filling.
After dough has chilled, remove it from the plastic wrap and slice into ½” thick cookies. Place 1″ apart on cookie sheets lined with parchment paper or silicone mats.
Bake at 350 degrees F for 10 minutes.
Carefully transfer cookies to a wire rack to cool before enjoying.
Serving Size: Makes 26
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 7.1 g
- Cholesterol: 4.8 mg
- Sodium: 21.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
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