Description
These Healthy Gluten-Free Anginetti Cookies are a delightful twist on a traditional Italian treat. Made with gluten-free flour, coconut sugar, and enriched with cottage cheese and Greek yogurt, these cookies are soft, slightly tangy, and topped with a sweet glaze and sprinkles. Perfect for those seeking a gluten-free, wholesome dessert option that doesn’t compromise on taste or texture.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 cup cottage cheese
- 1/2 cup Greek yogurt
Dry Ingredients
- 2/3 cup coconut sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
Glaze and Topping
- 1 cup powdered sugar
- 1/4 cup milk
- Sprinkles (for topping)
Instructions
- Preheat Oven and Prepare Pans: Set your oven to 350°F (177°C) and line baking sheets with parchment paper or Silpat liners to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a bowl, beat the eggs thoroughly. Then whisk in the melted coconut oil, vanilla extract, lemon extract, and coconut sugar until the mixture is well combined and smooth.
- Add Dairy and Leavening Agents: Stir in the cottage cheese, Greek yogurt, baking powder, and baking soda. Mix gently to evenly distribute these ingredients throughout the batter.
- Incorporate Flour: Gradually add Bob’s Red Mill Gluten Free 1-to-1 Flour into the wet mixture, stirring until the batter becomes thick and slightly chunky, thanks to the cottage cheese.
- Form Cookies: Using about 1.5 tablespoons, drop the cookie dough onto the prepared baking sheets. Optionally, roll each portion gently into a ball for a neater, rounded appearance.
- Bake Cookies: Place the trays in the oven and bake for 12 to 15 minutes. Keep an eye on them during the last few minutes to avoid burning; cookies should be set and lightly golden.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before applying any glaze.
- Prepare Glaze and Decorate: Mix the powdered sugar and milk in a bowl until smooth. Dip the tops of the cooled cookies into the glaze and immediately add sprinkles of your choice.
- Set Icing and Store: Let the icing harden, which takes about an hour. Once set, store your cookies in an airtight container to maintain freshness.
Notes
- Ensure the coconut oil is cooled to room temperature before mixing with eggs to prevent cooking the eggs.
- Using gluten-free 1-to-1 flour blend helps maintain texture similar to traditional cookies.
- You can substitute cottage cheese with ricotta for a creamier texture.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
- For vegan adaptation, substitute eggs with flax eggs and use dairy-free yogurt and cheese alternatives.
