Healthy Anginetti Cookies are the perfect healthy Christmas cookie! Packed with lemon flavor and gluten free, these cookies are a treat everyone will love! This post is sponsored by my friends at Bob’s Red Mill.
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I’m so excited to be sharing this Healthy Anginetti Cookies recipe with you all today! Anginetti Cookies are a classic Italian holiday cookie, and something I grew up eating. They’re light, fluffy, and often flavored with lemon or anise.
These cookies are usually dipped in a powdered sugar glaze + covered in festive sprinkles. Anginetti Cookies were always a staple on our holiday cookie tray, and this year I’m bringing a lightened up, gluten free version to the table!
Anginetti Cookies are something I look forward to EVERY year as the holidays come around. Out of all the delicious Christmas cookies we would make in my family (peanut butter kisses, sugar cookies, chocolate crinkles, christmas tree spritz.. can you tell we like to bake?!) anginetti cookies (or anginettes as we called them, pronounced an-gee-nets) were always one of my favorites.
This year, I’m giving these yummy cookies a makeover by making them a little lighter and gluten free. I subbed in coconut sugar for regular sugar, cottage cheese + greek yogurt for ricotta, and used Bob’s Red Mill Gluten Free 1-1 Baking Flour for the base! I love this flour because it’s so easy to swap into classic recipes like this one.
I’ve tried a lot of gluten free flours, but this one truly does just easily swap in as a 1-1 replacement for other flours and has no funky flavor to it! I’ll be using it anywhere in my holiday baking that I need to make an easy gluten free swap! Want to see how easy it is to make these Healthy Anginetti Cookies? Check out my step by step instructions below!
Things you’ll need to make Healthy Anginetti Cookies:
Bob’s Red Mill Gluten Free 1-1 Flour is the star of the show here, but you’ll also need some basic pantry staples like coconut oil, vanilla extract, lemon extract, coconut sugar. I used powdered this brand of powdered sugar and these sprinkles
How to make Healthy Anginetti Cookies
Healthy Anginetti Cookies aren’t difficult to make at all. Here’s a step by step guide on how to make them.
Some helpful tips:
- The batter should be thick and clumpy from the cottage cheese. It will be slightly sticky but dense enough that you can roll it into balls if you’d like to.
- Drop your cookies by 1.5 tablespoon sized balls on your cookie sheet. You can roll them into balls for prettier presentation, but it’s not necessary.
- You’ll know your cookies are done when they are puffy and lightly browned on the bottom.
- When dipping, be sure to dunk the top of your anginetti cookies into the icing, not fully submerging them. Place the dipped cookies back on the cookie sheet or a cooling rack and sprinkle with sprinkles. Allow them to cool completely before storing.
Substitutions for this Healthy Anginetti Cookie recipe:
- If you want to make your own unrefined powdered sugar you can follow this tutorial. I chose not to do this because the holidays only come once a year, and a little bit of refined sugar won’t hurt anyone 🙂
- If you want to sub anise extract for the lemon extract in the recipe you totally can! Either extract tastes delicious in the batter, it’s all about your taste preference!
Looking for other holiday baking recipes? Check these out!
- Paleo Salted Almond Butter Brownies
- Paleo Pumpkin Chocolate Chip Cookies
- Paleo Gingerbread Biscotti
- Healthy Gingerbread Muffins
Healthy Anginetti Cookies
For the Cookies:
- Preheat oven to 350 degrees and prepare lined baking sheets with parchment paper or silpat liners
- In a bowl, beat eggs. Whisk in coconut oil, vanilla extract, lemon extract and sugar until combined.
- Add in cottage cheese, greek yogurt, baking powder and baking soda. Stir to combine.
- Slowly add in Bob’s Red Mill Gluten Free 1-1 Flour until batter is combined. It will be thick and somewhat chunky due to the cottage cheese.
- Drop the cookies in 1.5 tablespoon balls on the lined baking sheet (You can gently roll them in circles for prettier presentation)
- Bake at 350 for 12-15 minutes, watching carefully for the last few minutes not to burn them.
- Allow cookies to cool completely before icing.
- When ready to ice, whisk together powdered sugar + milk. Gently dunk the tops of the cookies in the icing mixture and sprinkle with sprinkles of choice. Allow icing to harden (about an hour) and store in an airtight container
- If you want to make your own unrefined powdered sugar you can follow this tutorial. I chose not to do this because the holidays only come once a year, and a little bit of refined sugar won't hurt anyone 🙂
- If you want to sub anise extract for the lemon extract in the recipe you totally can! Either extract tastes delicious in the batter, it's all about your taste preference!
- I recommend storing these cookies in an airtight container for up to a week