Peanut Butter Ricotta Cookies
Cookies are one of my favorite cheat foods so that’s why I’m always looking to revamp cookie recipes and make them clean enough to enjoy all the time! At the holidays I definitely go with the full fat and sugar version of these favorite treats but on an everyday basis throughout the year its nice to have an alternative that doesn’t ruin my clean eating plan.This recipe was revamped from a recipe posted by Shaun T. His original version had some extra fat and calories that are not necessary and cutting them out allowed me to get the calories down to 24 per cookie and they are still loaded with good healthy ingredients that won’t ruin your clean eating plan! Being 100% Italian I also love Ricotta cheese so these little gems have become one of my favorites. These are quick and easy to make so mix up a batch and enjoy as your snack this week!
Peanut Butter Ricotta Cookies
Preheat oven to 350
1/2 cup gluten free oats
1/3 cup egg liquid whites or 2 egg whites
2 T organic powdered peanut butter
1/2 cup fat free Ricotta cheese
1/2 tsp baking powder
1/2 tsp. of stevia
1. Mix together all ingredients in a medium size bowl.
2. Cover a baking sheet with parchment paper.
3. Use a Tablespoon to place batter onto the cookie sheet. This should make 15 cookies if you use a level Tablespoon for each one.
4. Bake for 10 minutes. Store in refrigerator.
For a different variety try adding some cocoa or carob to the mix!
Servings: 15 cookies
Calories: 24
Fat: 0 g
Carbs: 3 g
Sugar: 1 g
Protein: 2 g
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