Caramel-Almond Latte Ricotta Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
¼ cup solid coconut oil¼ cup coffee sugar (ground Coffee Bean Praline) or ¼ cup sugar + 2 tsp ground coffee (not instant)½ cup cup-for-cup stevia (I used Pyure)1 egg replacer, prepared1 tsp. vanilla8 oz. full-fat ricotta cheese, drained well2 cups spelt flour½ tsp baking powder½ tsp. baking soda½ tsp. salt½ cup smooth, natural almond butter (well stirred)½ cup thick caramel sauce (homemade or storebought)¼ tsp salt⅓ cup slivered almonds
In a bowl, beat together coconut oil, coffee sugar and stevia together until light.
Add egg replacer, vanilla and ricotta, beating smooth.
Stir in flour, baking powder, baking soda and salt until combined.
Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
Mix the almond butter, caramel sauce, salt and almonds 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 at least 2 hours, or until needed.
Repeat with remaining dough and filling.
After dough has chilled, heat the oven to 350F and line cookie sheets with parchment.
Slice cookie log into ½” thick cookies and place 1″ apart on cookie sheets.
Bake for 10-12 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, baking powder, baking soda and salt until combined.
Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
Mix the almond butter, caramel sauce, salt and almonds 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 at least 2 hours, or until needed.
Repeat with remaining dough and filling.
After dough has chilled, heat the oven to 350F and line cookie sheets with parchment.
Slice cookie log into ½” thick cookies and place 1″ apart on cookie sheets.
Bake for 10-12 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: 128.5
- Total Fat: 6.5 g
- Cholesterol: 4.8 mg
- Sodium: 59.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.5 g
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