After the success of the cupcakes made with gluten-free flour, I decided cookies might be another good use for that flour. My cheese buddy suggested ricotta cookies, and the local passion fruit plants are dropping ripe fruits right now… so passion fruit ricotta cookies! This guessipe made over 40 cookies, and they were all consumed in less than 3 days. So it looks like I’ve found one more way to use gluten-free flour.
Guessipe
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 15 oz ricotta
- 1 TBSP lemon zest
- 3 TBSP passion fruit pulp
- 1 tsp vanilla
glaze
- 1 cup powdered sugar
- 3 TBSP passion fruit pulp
Whisk the flour, baking soda, and salt together in a bowl.
Beat the butter and sugar together until fluffy.
Beat in the eggs one at a time.
Add the ricotta, lemon zest, passion fruit, and vanilla and beat until combined.
Beat in the dry ingredients until just combined. Refrigerate for 2 hours.
Spoon dough balls onto a parchment-lined baking sheet. Bake at 375 degrees F for 15 minutes.
When the cookies are cool, stir the powdered sugar and passion fruit together until smooth.
Spread glaze on each cookie and allow to set for an hour.
