Description
These Healthy Gluten-Free Anginetti Cookies deliver a delightful twist on a classic Italian cookie while using wholesome ingredients. Made with gluten-free flour, coconut sugar, cottage cheese, and Greek yogurt, these cookies are soft, slightly tangy, and naturally sweetened. The light glaze and sprinkles add a festive touch perfect for any occasion, all while being suitable for those with gluten sensitivities.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 cup cottage cheese
- 1/2 cup Greek yogurt
- 1/4 cup milk
Dry Ingredients
- 2/3 cup coconut sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
- 1 cup powdered sugar (for glaze)
Toppings
- Sprinkles (for topping)
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and line baking sheets with parchment paper or Silpat liners. This preparation prevents sticking and makes cleanup easier.
- Beat Wet Ingredients: In a bowl, beat the eggs thoroughly. Whisk in the melted coconut oil, vanilla extract, lemon extract, and coconut sugar until the mixture is smooth and well combined.
- Add Dairy and Leavening: Stir in the cottage cheese, Greek yogurt, baking powder, and baking soda gently to distribute evenly without overmixing.
- Incorporate Flour: Gradually add the gluten-free flour to the wet ingredients, mixing until the batter thickens and has a slightly chunky texture due to the cottage cheese.
- Form Cookies: Using about 1.5 tablespoons of dough per cookie, drop portions onto the prepared baking sheets. Optionally, roll them into balls for a rounded, neat appearance.
- Bake: Place the trays in the oven and bake for 12 to 15 minutes. Watch closely during the last few minutes to ensure cookies are set and lightly golden but not burnt.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack before glazing.
- Prepare and Apply Glaze: Mix the powdered sugar and milk until smooth. Dip the tops of cooled cookies into the glaze and immediately add sprinkles for decoration.
- Set the Glaze: Allow the icing to harden for about an hour. Store the cookies in an airtight container afterward to keep them fresh.
Notes
- Use room temperature ingredients where possible for better mixing.
- The cottage cheese adds moisture and a slight tang—don’t substitute without adjusting moisture content.
- Ensure cookies cool completely before glazing to prevent melting the icing.
- Gluten-free flour blends can vary; if the dough is too sticky or dry, adjust by adding a tablespoon of flour or yogurt as needed.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
