Chocolate Orange Ricotta Cookies
Chocolate Shakeology is the key to these cookies — it blends perfectly with ricotta cheese to create a creamy, chocolatey base.
Ingredients
- Parchment paper
- ½ cup / 50 g almond flour
- 2 scoops Chocolate Shakeology
- 1 tsp. baking powder
- 1 cup / 130 g part-skim ricotta cheese
- ¼ cup / 60 ml unsweetened almond milk (or unsweetened oat milk)
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 Tbsp. semi-sweet chocolate chips
- 1 tsp. coconut oil
- 1 Tbsp. finely grated orange peel (orange zest)
Instructions
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Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.
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Add almond flour, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.
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Add ricotta, almond milk, egg, and extract to a medium mixing bowl; stir until combined.
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Add dry mixture to wet mixture; stir until combined.
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Shape into 10 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of a spoon.
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Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.
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While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.
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Drizzle chocolate evenly onto cookies. Sprinkle with orange peel.
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Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.
Recipe Notes
Gluten-Free (GF), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 3 g, Added Sugars 3 g