|These little beauties made my night!|
Ricotta Chocolate Chip Cookies
- 1/4 cup coconut oil (or butter)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup light ricotta cheese
- 1 egg (or 1/2 a banana, thoroughly mashed and 1/4 tsp baking powder)
- 1 1/2 tsp vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2/3 cup chocolate chips
- 2/3 cup toffee bits
Add 1 cup ricotta cheese, 1 egg, and 1 1/2 tsp vanilla and continue mixing until light and fluffy looking.
In a separate bowl whisk together 1 cup all purpose flour, 1 cup whole wheat flour, 1/2 tsp baking powder, 1/2 cup baking soda, and 1/4 tsp salt.
Add the flour mixture into the mixing bowl and mix to completely incorporate the flour.
Stir in 2/3 cup toffee bits and 2/3 cup chocolate chips.
If you used softened butter, chill the dough for about an hour or so before baking.
Scoop 1 tbsp portions onto a lined baking sheet and bake at 350F for 15 minutes.
Wait until the cool slightly (if you can) before devouring.
Until next time, stay warm and eat well.