Ricotta and apple cookies are the perfect solution for those looking for a healthy, light, and incredibly quick-to-prepare dessert. Thanks to the ricotta in the dough, these cookies stay amazingly soft, making them ideal for the whole family’s breakfast or a wholesome snack.
This recipe is a favorite because it requires no chilling time in the fridge and no stand mixer: in just 10 minutes of prep, you will have treats that smell like home, perfect to enjoy with tea or cold milk. Butter-free and with very little oil, they are a light alternative to classic shortbread cookies, perfect for those who want to stay fit without giving up the sweetness of fresh apples.
Start by peeling the apples. Cut them into small, regular cubes. Transfer them to a small bowl and drizzle with the juice of half a lemon: this will prevent them from browning and add a pleasant aromatic note.
In a large bowl, combine the flour, sugar, ricotta, pinch of salt, egg, sunflower oil, and grated lemon zest. Start mixing quickly with a spatula or directly with your hands. The dough will be soft and slightly sticky.
Finally, add the two teaspoons of baking powder and the apple cubes. Mix everything well until the apples are evenly distributed throughout the mixture.
Line a baking sheet with parchment paper. Take a portion of the dough with a tablespoon, form balls, and place them on the tray, spacing them slightly apart. Bake in a preheated oven at 170°C (340°F) in fan mode for about 25 minutes.
Ricotta Cheese: If the ricotta is very watery, let it drain in a sieve for at least an hour before use. This ensures the correct consistency for the dough.
Spiced Variation: You can enrich the flavor by adding a pinch of cinnamon, which pairs perfectly with apples, or dark chocolate chips for a more decadent version.
Storage: These cookies stay soft for 3-4 days if kept in a tin box or an airtight container.
