Cocoa Almond Flour Cannoli Cookies

These Cocoa Almond Flour Cannoli cookies are a wholesome twist on a classic favorite 🤍 Made with coconut almond flour (gluten-free) and unrefined sugars, they’re thoughtfully baked for those who prioritize nourishing ingredients without sacrificing flavor. A feel-good treat that fits into a balanced, mindful lifestyle—because healthy baking can still be delicious.

Makes 20-24

Ingredients

3/4 cup of ricotta cheese (well drained)

1/4 cup Greek yogurt

¾ cup Monk fruit or your chosen sugar

1 egg

1 tsp of pure vanilla extract

2 cups of Cocoa Almond Flour

½ tsp of baking powder

1/8 tsp of salt

2/3 cups of chocolate chips (I like Lily’s dark)

¼ cup of powder sugar for dusting (I like Swerve of Monk fruit)

Additional ¼ cup of melted chocolate for drizzling (I like Lily’s dark)

Directions

In a large bowl, beat on medium the ricotta cheese, yogurt, and sugar until smooth.

Add your egg and vanilla until smooth

Combine your cocoa almond flour, baking powder, and salt in a separate bowl

Gradually add your wet ingredients in the dry

Fold in your chocolate chips

Chill for 30 minutes

Scoop your dough in a lined (parchment paper) baking sheet

Bake at 350 degrees for 14-16 minutes

Cool for 10 minutes

Dust the tops with your powdered sugar

Drizzle Flavored Flours and Frosting Cocoa Frosting over the tops of each cookie

Yummy! Enjoy!