Ingredients (15 cookies)

  • Ricotta 200g
  • Cocoa 20g
  • White flour 1 cup
  • Sugar 50g
  • Baking powder 3g

[1 cookie = 40 cal]


Depending on the brand the moisture amount of the ricotta could vary. It’s always better to drain the ricotta before using it for this kind of recipes. 

I didn’t use stamps but helped myself with a spoon and my hands to give the heart shape. It looks more hand made and personal in this way.

In the last step, I worked on a chopping board. It’s a lot easier to clean after!


Ricotta and cocoa light cookies! No butter or oil!

No eggs, no butter, and no oil! Can you believe it?

Less than 2 weeks for Valentine’s day! Time to start baking those sweets for your loved ones! And I am not just talking about your special one. It’s nice to just tell your parents, your friends or whoever is important in your life how much you love them! So here an idea to bake easy and light cookies! No butter, no eggs, and no oil! Because life can, and should, be this simple! 


  1. In a large bowl mix sugar, flour, cocoa, and baking powder.
  2. Add ricotta to the mixture and work it all until you form a ball. Cover it with plastic wrap and put it in the fridge for 30 minutes.
  3. Preheat oven to 320 F.
  4. With a stamp shape the cookies and bake them for 30 minutes. ENJOY! 


IngredientsquantityCalories (kcal)Carbs (g)Fat (g)Protein (g)
Ricotta 200g29171822
White flour1 cup358 1

fat carbs protein percentage ricotta and cocoa cookies

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