Cocoa Cannoli Cookies

Makes 20-24

Ingredients

2 cups of Cocoa Almond Flour

1/4 cup tapioca flour

1 tsp of baking powder

1/4 tsp of salt

1/2 cup of ricotta cheese (well drained)

1/4 cup Greek yogurt

¾ cup Monk fruit or your chosen sugar

1 egg

1 tsp of pure vanilla extract

2/3 cups of chocolate chips (I like Lily’s dark)

¼ cup of powder sugar for dusting (I like Swerve of Monk fruit)

Cocoa Frosting for drizzle over top.

Directions

Whisk your cocoa almond flour, tapioca flour, baking powder, and salt in a bowl.

In another bowl, mix well the ricotta cheese, yogurt, and sugar until smooth.

Add your egg and vanilla until smooth.

Gradually add your wet ingredients in the dry. Mix well.

Fold in your chocolate chips.

Chill for 1 hour.

Scoop (any size) your dough in a lined (parchment paper) baking sheet.

Bake at 350 degrees for 16-18 minutes.

Cool for 10 minutes.

Dust the tops with your powdered sugar.

Drizzle Flavored Flours & Frosting Cocoa Frosting over the tops of each cookie.

Yummy!

Enjoy!