Gluten-Free, Dairy-Free Cannoli Cookies

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Yield: 24 cookies | Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35 minutes

Ingredients:

For the Cookies:

• 2 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup coconut oil, softened (or vegan butter alternative)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs (or flaxseed eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water, mixed and left to sit for 5 minutes)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup dairy-free ricotta-style cheese (such as Kite Hill)

For the Filling:

• 1 ½ cups dairy-free ricotta cheese (such as Kite Hill)
• ½ cup powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ cup dairy-free mini chocolate chips (optional)

For Garnish:

• Powdered sugar for dusting
• Dairy-free mini chocolate chips or chopped pistachios for topping (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Prepare the Cookie Dough:

1. In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, beat the softened coconut oil (or vegan butter) with both the granulated and brown sugars until smooth and creamy, about 2-3 minutes.

3. Add the eggs (or flax eggs), vanilla extract, almond extract, and dairy-free ricotta. Beat until well combined.

4. Gradually mix in the dry ingredients until a soft dough forms.

3. Shape and Bake:

1. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

2. Gently press each dough ball down slightly to flatten.

3. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

4. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Filling:

1. In a medium bowl, combine the dairy-free ricotta, powdered sugar, cinnamon, and vanilla extract. Beat until smooth and creamy.

2. Fold in the mini dairy-free chocolate chips, if using.

5. Assemble:

1. Once the cookies have cooled completely, spread or pipe the filling onto the flat side of half the cookies.

2. Top with another cookie to create a sandwich.

6. Garnish:

1. Lightly dust the assembled cookies with powdered sugar.

2. Optionally, dip the edges in more mini chocolate chips or chopped pistachios for added texture and flavor.

Storage:

Store the cannoli cookies in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or bring to room temperature before serving.

These gluten-free, dairy-free cannoli cookies offer the classic flavors of a traditional cannoli with a modern twist, making them perfect for those with dietary restrictions without compromising on taste!