Marla's Montana Cowgirl Weekend
Lemon Ricotta Breakfast Cookies – Gluten Free

Lemon Ricotta Breakfast Cookies – Gluten Free

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Healthy lemon cookie stack with oat, corn flour and frosting.

Breakfast cookies are a big hit around here. With a 4am wake up and a hankering for healthy carbs and sweets I have declared my kind of cookies an exceptional breakfast. In them is creamy ricotta cheese, whole grains, a little bit of butter and lots of lemon. You might find yourself leaping out of bed (OK, maybe not at 4:00) for breakfast like I do. I even made them gluten and nut free to get more of you guys to eat the most important meal of the day.

Fresh lemons for gluten free lemon ricotta cookie recipe

At the end of the month I am speaking at my alma mater Syracuse University. I am so excited to share all about my fun career with the students on campus. They have also lined up for me to be on the local TV show Bridge Street on WSYR. I believe I will be doing a cooking demo.

Healthy lemon cookie stack with oat, corn flour and frosting.

With the ease, simplicity and flavor of these cookies they will be perfect for my on air presentation. They personify everything I do on this blog. Healthy whole food ingredients put together creatively with respect to health and great flavor.

Healthy lemon cookie stack with oat, corn flour and frosting.

A slight crust on the outside yields a soft corn and oats cake-like texture in the middle. As you can see, I top a bowl of thick greek yogurt with a cookie for snack or breakfast. Serve with or without the dollops of lemon vanilla cream cheese frosting.

Healthy lemon cookie stack with oat, corn flour and frosting.

This weekend I attended a huge natural foods expo with the great folks from Udi’s Gluten Free Foods. We learned all about their wonderful line of products and toured the show. We also enjoyed gluten free Banh Mi sandwiches at the Nom Nom Truck. Check out a few fun photos and details from the event.

Healthy lemon cookie stack with oat, corn flour and frosting.

What are your favorite lemon cookies? Do you have any recipes for breakfast cookies?

Lemon Ricotta Breakfast Cookies – Gluten Free

Rating: 51

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 16 cookies (8-10 servings)

Lemon Ricotta Breakfast Cookies – Gluten Free

Ingredients

    Cookies
  • 1 cup Oat Flour
  • 3/4 cup Corn Flour
  • 1/4 cup Coconut Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon NoCarbs Stevia Powder or Vanilla Stevia Drops, adjust to taste
  • 2 tablespoons unsalted Butter, melted at room temperature
  • 2 tablespoons Lemon Juice
  • 1 teaspoon pure Vanilla Extract
  • 1 large Egg, whisked
  • 3/4 cup fat free Milk
  • 1/2 cup low fat or fat free Ricotta Cheese
  • 1/4 cup unsweetened Applesauce
  • zest from 2 Lemons (about 2 tablespoons)
  • Lemon Cream Cheese Frosting
  • 6 ounces light Whipped Cream Cheese
  • Vanilla Stevia Drops to taste
  • Lemon Juice to taste

Method

  • Preheat oven to 350 degrees F with the rack in the middle. Prepare a cookie sheet with parchment paper. Stir together dry ingredients in a medium bowl. Stir together wet ingredients in a separate bowl. Combine both ingredients and stir together so well incorporated. Gently fold in the lemon zest.
  • Take a tablespoon of batter and place on cookie sheet. This dough is very moist, shape it into a patty with your hands. Press a fork into the tops of each one to flatten.
  • Bake for about 15-18 minutes until bottoms are golden brown. Let cool for a few minutes and then transfer to wire cooling racks. Sweeten whipped cream cheese with vanilla stevia drops and a splash of lemon juice to taste. Decorate with cream cheese frosting and garnish with additional lemon zest before serving.
https://marlameridith.com/gluten-free-lemon-ricotta-breakfast-cookies-recipe/

Lemon Cookie Recipe Links

94 Responses to Lemon Ricotta Breakfast Cookies – Gluten Free

  1. Love this healthy gluten free recipe, my mom is gluten free and would love these cookies. Also thanks for the link to my lemon curd cookies :) Have a great week.

  2. These breakfast cookies look lovely! I love lemon in the morning…well, any time of day I guess, haha. WHY do you wake up at 4am? I’d be so tired!!

  3. Is the nutritional information available for your recipes?
    They sound wonderful and I can’t wait to try them, but keep a food
    journal and need the info. Thanks.

    • Leslie: At this time I am not able to provide calorie counts for my recipes. There are however some wonderful sites where you can type in the ingredients to figure out those helpful numbers. As with all food, if we are mindful of portion sizes then we can easily maintain a healthy weight. I love the idea of food journals. They are a great tool to help keep up accountable.
      Calorie Count
      Google Calorie Counter
      Calorie King

  4. These are such lovely cookies, Marla! What a wonderful
    flavor. I would never think to bake cookies with ricotta, but this
    is something I’ve got to try. I just made The Italian Dish’s
    homemade ricotta yesterday, and after making an Italian dinner
    tonight, I think I’ll use the leftover ricotta for these. Thanks
    for sharing this recipe! :) Have a great start to the
    week.

    • Georgia: I have not yet made homemade ricotta but it is definitely on my to-do list. I am addicted to baking with it. The texture of the baked goods with it is unbelievable. I like switching between that and my thick greek yogurt in recipes. They both add a certain something special, plus a little protein which I love.

  5. Marla, the recipe looks fabulous, as do the photos!!! Wow!
    I just posted a new recipe for No Bake White Choc & Mango
    Cookie Dough. Can you come over to my site when you have time and
    give me a photo critique? Seriously, just tell me what’s WRONG with
    the photos. I want to learn, learn, learn. Please! :)

    • Averie: Thanks girl. One of the best things to do with the photography is to go around to peoples sites that you love and take it all in. Magazines and cookbooks are great too. I am constantly looking at how food is plated, how color is used, how light is reflected, where the light is coming from, props, focus, angle, etc. There are so many elements that go into a great photo. Practice is essential & it sounds as if that is what you are doing. Treat each photo shoot like a small study. I actually talk to the food sometimes when I am shooting. I know it sounds goofy – but then there is a certain silliness in playing with food all day 😉 xo

  6. These cookies are totally calling my name – thanks for the recipe!

    Oh and I just found your blog and LOVE it – your fam is so cute! Picture perfect!

    • Ally: Thanks! I am so happy you found me. Gonna go check out you blog now. You have one of my all time favorite ingredients in your blog name – oats :) love spice too!

  7. Marla, another yummy breakfast cookie and gluten free! I’ve
    been experimenting with gluten-free baking a lot lately now that we
    have a gluten allergy in our family and am always looking for more
    recipes. We have an oat allergy too now, any suggestions for
    another gluten free substitute?

    • Jeanette: Sorry to hear about the oat allergy. How about a mix of corn flour and a medium ground corn meal for a little texture play? I bet the corn flour would be great by itself too. I am gonna think about some more options. Off the top of my head maybe an amaranth or quinoa flour…..Let me know if you explore this. I will try to soon.

  8. I love the idea of breakfast cookies, especially ones with ingredients like these. I’ve got several cookies recipes that I can think of now that when tweaked would make a much better breakfast than a donut. Of course, just about anything would be a better breakfast than a donut. :) They are tasty, though.

  9. Marla – I love the idea of this breakfast cookie. Lemon anything is really all right by me. I have a meyer lemon tree and I am coveting the last 2 dozen lemons and have to use them sparingly. These look terrific, Marla. P.S. if I wanted to sub the stevia for sucanat – any suggestions? x

    • Susan: I have not experimented yet with the sucanat, maple syrup, etc. in these cookies. Something that certainly needs my time and consideration though. Recently we converted one of my stevia sweetened gluten free cookies for a magazine and the results were awesome. Generally I try a few tablespoons up to about 1/4 cup and taste the batter as I go. Cooking times might need to be adjusted a smidge. Again, I have not tried that with these cookies so if you do let me know & I will do the same.

  10. i don’t know that i’d bound out of bed at 4am for ANY type
    of breakfast . . . but i might ‘roll or slide’ outta bed around
    6-ish for these delectable goodies; i do love me some lemon
    ricotta!

  11. These cookies sound like the perfect start to a morning!
    I’m all about a cookie in the morning, but maybe not as early as
    4am. :) Love that these cookies are healthy and gluten-free. And
    congrats on your upcoming TV spot! How fun! You’ll be a hit with
    your energy and passion. Can’t wait to hear all about it.

  12. I’m a serious early bird too, but my laser-like focus is always on coffee rather than food during the am hours. That said, you’ve got my two favorite flavors of lemon and cheese in a totally scrumptious and healthy combo here. I’m thinking that a couple of these with afternoon tea would be just perfect!

  13. Awesome breakfast. I always want some cookies for
    breakfast! Yours, though, won’t leave me feeling guilty later. I
    haven’t used coconut flour before but it’s been popping up lately.
    I’ll have to see if they have some at the natural foods
    store.

    • Mariko: I bet you will be really pleased if you can get your hands on some coconut flour. A little bag lasts a long time too. You only need a small amount in recipes. Find it girl! You can always order it online too. xo

  14. I might jump out of bed at 5 am for these, but not 4 am. 😉 What great flavors! Congrats on the speaking and TV engagements. That is very exciting! Can’t wait to see you in May!

  15. Eating these cookies for breakfast will surely make up my day. Add some frostings on top of those cookies and match with a cup of hot chocolate is definitely wonderful. I can’t wait to try this.

  16. The cookies look amazing and I really want to try them. However I’m also dairy free. I can sub coconut milk for the milk and vegan margarine for the butter…but any thoughts for the ricotta? I find most things I make these days are just too dry without being able to use cream and yogurt and cheese and such.

  17. I’ve never had a lemon cookie before, but that’s something I’m fixing to change…thanks to your recipe! Now my little brain’s whirling trying to think of ways to veganize it. Hope you’re having a great day!

    • Marly: I bet you can come up with many ways to veganize these cookies. My first thoughts include lots of coconut – milk, oil, butter etc. They would be so tasty vegan.

  18. Marla, Thanks so much for stopping by my blog via Georgia’s. Your blog is gorgeous and all of your dishes look amazing! All of your photos are so wonderful. Would you mind telling me what cirumstances you shoot in to get such great lighting(or any photo tips you may have)? Thanks so much.
    Katie

    • Katie: Thanks for stopping by. I always shoot in natural light. Reflective boards are very helpful to get the lighting just right, to highlight certain areas and subtract light from others. Also I use a tripod. Even though I have great light, the slower shutter speeds I use would show way to much jiggle and blur if I was holding the camera. Hope those tips help and feel free to ask away with the questions. We all learn from each other :)

      • Marla, thank you for your helpful reply. I had another
        quick question And I really want to thank you for our time :) Is
        the reflective board a special item from a store or just a white
        foam board? By natural light do you mean shoot outside or just
        shoot right in front of a window? Thank you so much for your
        help!

  19. I was wondering if you would consider adding the nutritional value information for your recipes (calories, protein, carbs, fat)

    • Liz: I would love to add the nutritional info for my recipes however I would need an assistant to help me out with that 😉 It is certainly the plan one day to be able to provide you guys with that info. I know it would be very helpful. Thanks for the suggestion – I value the input on ways I can enhance my content.

  20. […] Lemon Ricotta Gluten Free Breakfast Cookies Recipe: Healthy Sugar … Mar 14, 2011 … Lemon Ricotta Gluten Free Breakfast Cookies with oat and coconut flour, ricotta cheese, lemons, … […]

  21. Can’t wait to make my next batch of these—one of my favorite breakfasts, now! Any suggestions on a substitution for the ricotta? I need to make them for someone who is allergic to cheese!

      • Greek yogurt sounds like a great substitute (and one of my all-time favorite foods, too!). Dairy isn’t a problem, just cheese, so this is perfect. Thanks so much!

  22. […] ingredients).  My daughter loves all things lemon, so when I found this recipe for gluten free Lemon Ricotta Breakfast Cookies, I immediately pinned it on Pinterest so that I can make them later.  We aren’t even on a […]

  23. The cookies look delicious, but I am stuck on the 4am thing!!! I thought I was an early riser at 5:45. I so want to get up earlier, because there is just never enough time in the day. Goodness, 4am…I could get in prayer time, yoga and a blog post before the house is awake!! You are inspiring me! What time are you going to bed??

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