Today’s sweet recipe (gluten-free): ricotta, cornmeal, rice flour, and chocolate chip cookies.

Delicious cookies to enjoy at breakfast with a nice frothy cappuccino or in the afternoon, with a steaming cup of tea or herbal tea. They are made by combining rice flour and cornmeal, and the dough also includes ricotta (which we can make at home following my recipe) which makes them soft inside. To make them even more delicious, I added dark chocolate chips.

With a few simple ingredients, we’ll make tasty yet light cookies, perfect for the whole family and ideal for those on a diet wanting a little indulgence without too much guilt afterward. Moreover, thanks to the use of cornmeal and rice flour, these cookies are gluten-free using the appropriate gluten-free baking powder.

These cookies boldly enter my cookie recipe collection alongside the pumpkin cookies and the almond and chocolate ones. Although my favorites remain the dunking cookies or those filled with hazelnut or ricotta, well, you must have figured out by now that I love all cookies!🤣

With the indicated amounts, we can make about 15 medium-small cookies.

Now let’s see together, step by step, how to make this recipe.

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Ingredients for 15 Ricotta Cornmeal Rice and Chocolate Cookies

7 oz ricotta
1/2 cup cornmeal
1/2 cup rice flour
1 egg (medium)
1 tsp baking powder
1 tbsp sugar
1/4 cup chocolate chips
1 pinch salt

Tools

1 Scale
1 Bowl
1 Baking Sheet
1 Silicone Mat

Let’s Make Ricotta Cornmeal and Rice Cookies Together

In a bowl, combine the flours: add the cornmeal, rice flour, baking powder, sugar, and a pinch of salt and set aside. In another bowl, place the ricotta and the egg, start beating with a hand whisk, then add the flour mix prepared earlier.
Pour the chocolate chips into the mixture and stir with a spatula to properly blend the ingredients together.
Using two spoons, shape the cookies: take a portion of dough with one spoon and let it drop, with the help of another spoon, onto a baking sheet lined with parchment paper or a perforated mat. Continue until all the dough is used. Bake in a preheated oven at 356°F for 15–18 minutes or until golden underneath.
Remove from the oven and allow the ricotta cookies with cornmeal, rice flour, and chocolate chips to cool before eating. While you wait, snap a photo of your cookies and post it on social media tagging me (a curly-headed baker instagram and facebook) and let me know if you used milk, dark, or white chocolate chips.