Description
These Healthy Anginetti Cookies offer a delightful twist on a classic Italian treat, incorporating wholesome ingredients like coconut oil, cottage cheese, and Greek yogurt for a moist, tender texture. Naturally gluten-free and lightly sweetened with coconut sugar, these cookies are topped with a simple glaze and sprinkles, making them perfect for celebrations or a guilt-free indulgence.
Ingredients
Scale
For the Cookies:
- 2 eggs
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2/3 cup coconut sugar
- 1/2 cup cottage cheese
- 1/2 cup Greek yogurt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup milk
- Sprinkles of choice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or Silpat liners to prevent sticking.
- Mix wet ingredients: In a large bowl, beat the eggs, then whisk in the melted coconut oil, vanilla extract, lemon extract, and coconut sugar until fully combined and smooth.
- Add dairy and leavening: Stir in the cottage cheese, Greek yogurt, baking powder, and baking soda until the mixture is evenly combined.
- Incorporate flour: Gradually add the gluten-free flour blend, stirring gently until a thick, slightly chunky batter forms due to the cottage cheese.
- Shape cookies: Using about 1.5 tablespoons of dough per cookie, drop rounded balls onto the prepared baking sheets. For a neater appearance, gently roll the dough into smooth circles.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, monitoring them closely towards the end to avoid browning or burning.
- Cool: Remove the cookies from the oven and let them cool completely on the baking sheets before glazing.
- Prepare glaze and decorate: Whisk together powdered sugar and milk until smooth. Dip the tops of the cooled cookies into the glaze, then immediately sprinkle with your choice of decorative sprinkles. Allow the glaze to harden for about an hour before storing.
Notes
- Powdered Sugar Substitute: You can make your own unrefined powdered sugar following an online tutorial; however, using refined powdered sugar occasionally for holidays is acceptable.
- Extract Variation: Feel free to swap the lemon extract for anise extract for a different but equally delicious flavor profile.
- Storage: Store the finished cookies in an airtight container for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 6g
- Sodium: 55mg
- Fat: 3.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
