Friday, October 14, 2011

Soft Ricotta Chocolate Chip Cookies (lowfat, eggless)

Have you heard of the saying 'Out of sight, out of mind'? That is true for me about one thing. Stuff that is in the refrigerator towards the back. Lot of times, I end up cooking/baking stuff to use up the ingredients that are about to expire. It happened to me again this week. I had a container of ricotta cheese that would expire next week. I could've made a lot of things with it, but my kid has been asking for chocolate chip cookies for a while now. I made these, but converted the recipe into an eggless one and with minimal amount of fat. These are soft cookies almost cake like. Not with the crispy edges like other chocolate chip cookies.
One year back - Mango apricot flatbread, Whole Wheat Pumpkin Muffins
Adapted from - Double Chocolate Ricotta Cookies
All purpose flour - 1 1/2 cup
Corn Starch - 2 TBSP
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Sugar - 1 cup
Buttery spread - 4 TBSP or 1/4 cup (I used country crock)
Ricotta - 1 cup at room temperature (I used part skim)
Vanilla - 2 tsp
Semisweet chocolate chips/chunks - 1 1/2 cups (I used chocolate chunks)
In a bowl, whisk together flour, baking powder, baking soda, corn starch, salt. Set aside. Beat buttery spread or soft tub margarine, ricotta together. Add sugar, vanilla to it and continue beating till everything is creamy. Add the dry mix and beat. You might have to just fold towards the end with a spatula. Add the chocolate chips and stir. Cover with a plastic wrap and place in the refrigerator for about 30 minutes or so.
When ready to bake the cookies, preheat the oven to 350 F. Line two large baking sheets with parchment paper. Take the dough out of the freezer and with a cookie scoop (spray with vegetable oil spray and use. This dough is extremely sticky), make 1" - 2"  balls and place on the cookie sheets 2 inches apart. I got about 28 cookies from this and I could've made them a bit smaller. I baked mine for 15 minutes. Don't forget to rotate the pans halfway. These don't spread too much. They will remain puffy and soft inside. These are more like whoopie pies but without all that fat. Cool on the wire rack and store in an air tight container.
Linking it up to Kid's delight - Vegan and egg less bakes hosted by Priya, started by Srivalli

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  1. Wow the cookies looks very delicious.

  2. Looks delicious Champa.... Ur kid must have loved them :-)

  3. looks super inviting and marvelous..

  4. The cookies look really tasty and love the fact that it looks almost like a meringue too!

  5. Delicious, isn't ricotta wonderful for baking!!

  6. What is parchment paper? Is it like wax paper? What can I substitute if I don't have any?

  7. Wax paper is not the same as parchment paper. Wax paper is paper coated with wax that food doesn't stick to. Wax melts when heated and the paper will burn. Parchment paper is heat resistant and creates a non stick surface without burning the food. You can use silicon liners if you wish but otherwise there is no other alternative. You can bake these cookies without it by lightly greasing the cookie sheet. Removing the cookies in one piece might be a challenge since these are so soft and sticky.


If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.