Ricotta Cookies with Peanut-Nutella Swirl
Nutritional Info
- Servings Per Recipe: 26
- 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
View full nutritional breakdown of Ricotta Cookies with Peanut-Nutella Swirl calories by ingredient
Introduction
Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong? Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong?Number of Servings: 26
Ingredients
-
1 cup all-purpose flour
1 cup oat flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup non-hydrogenated shortening
¼ cup sugar
½ cup cup-for-cup stevia (I used Pyure)
Homemade Egg Replacer for 1 egg, prepared
1 tbsp vanilla
8 oz whole milk ricotta cheese
⅓ cup chocolate hazelnut spread
¼ cup crunchy peanut butter
¼ cup chopped peanuts
Tips
Adapted from wearychef.com/2013/06/24/ricotta-cookies-with-nutella-swirl/
*If baking within a day or two, wrap the logs in plastic wrap and place in refrigerator for at least 12 hours, up to 48.
Directions
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.