These Gluten-Free Ricotta-Stuffed Pistachio Chocolate Chip Cookies will remind you of cannoli you would find in Sicily, Italy. The creamy ricotta filling makes these cookies unlike any you’ve had before.
Let me tell you about the best cannolo I have ever had.
It was in Taormina, Sicily, which is, to this day, my favorite part of Italy that I’ve visited.
Please excuse my iPhone 4 photography.
Now, Sicily is known for its’ cannoli. So, if you ever get the chance to visit, get yoself a cannolo. Unfortunately, at this point in my life, I wasn’t as good at the take-a-photo-of-everything-you-eat thing, so I don’t have a picture of it. But, I can tell you that it was creamy, sweet, crunchy, nutty, chocolatey, orangey, and freaking delicious.
And it’s what inspired this recipe.
I’m not a Real Housewife of New Jersey – I don’t have the materials or time to make fresh cannoli at home. But, I can cookies. So I thought, how can I smash the flavors of a cannolo into a cookie?
And, how can I make it gluten-free?
It’s funny, because at the time that I visited Italy, I was on a gluten-free diet. I’d been having awful digestive issues that I’d seen a pattern with when consuming gluten, so I cut it out of my diet for a year. (I now know that it was my gallbladder the whole time – apparently the two are confused quite often). However, when I visited Italy, 1) gluten-free food was very accessible, and 2) I was in Italy and said IDGAF I’m eating all the gluten.
I never got sick. I ate what would be considered ‘junk food’, and still felt fine (as in, no bloating or discomfort, which happens every time I eat processed foods in the U.S.). I felt like everything was more natural, and no matter what I ate, it felt more like ‘real food’ than what I’m used to in the States.
Italy, you da real MVP.
I kid you not, these cookies were gone in two days. They are definitely a crowd-pleaser!
If using ricotta for a cookie freaks you out (no judgments here!), I recommend replacing it with mascarpone cheese, a more ‘desserty’ Italian cheese.
- 2 cups almond flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup vanilla Greek yogurt
- 1 cup brown sugar
- 1 egg
- 1½ tsp vanilla extract
- 1½ cup mini chocolate chips
- ½ cup chopped pistachios
- ~1 cup skim ricotta cheese
- Pre-heat the oven to 350 degrees and prepare a cookie sheet.
- In a large bowl add in the flour, baking powder, baking soda, brown sugar and salt, and whisk together to combine.
- Next, add in the Greek yogurt, egg, and vanilla. Combine well.
- Fold in the chocolate chips and pistachios.
- Using an ice cream scoop, scoop (~1.5 inch) about 8 pieces of dough onto the cookie sheet, each about 2 inches apart. Using your finger, create a little dip in the center of the dough.
- Using a teaspoon, spoon ricotta into the dip of each piece of dough.
- Using the ice cream scoop, scoop dough and form atop each ricotta-filled cookie. Using your hands, press down the dough around the ricotta to make sure it is fully covered.
- If you have leftover dough, repeat steps 5-7. It's important to remember from the beginning that you will have to use dough for the bottom and top, hence why you start out with only 8 pieces of dough.
- Bake for 10-12 minutes, or until you can see the bottoms begin to brown.
Join the conversation:
What is one meal/food that you’ll never forget from one of your travels?
What is your favorite dessert?
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