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 Italian Cream Pie was also a favorite at our table!)
This year, I’m giving these yummy cookies a makeover by making them a little lighter and gluten free.
If you need more Christmas recipes, check out these 55+ Healthy Christmas Recipes!
What makes these cookies healthier?
- coconut sugar for regular sugar
- cottage cheese + greek yogurt for ricotta
- 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:
To make these cookies you’ll need:
- Bob’s Red Mill Gluten Free 1-1 Flour
- coconut oil
- vanilla extract
- lemon extract
- egg
- cottage cheese
- coconut sugar
- I used this brand of powdered sugar and these sprinkles.
There are some substitutions listed below for the recipe!
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.
- Mix your dough, it will look a little clumpy but that’s ok!
- Roll the cookies into small balls and place them on a parchment lined baking sheet.
- Bake and let cookies cool.
While the cookies are cooling, whisk together your powdered sugar glaze.
Dip the cookie in the glaze, place it on a cookie sheet for the excess glaze to drip off, and sprinkle with your favorite sprinkles.
Helpful tips for making anginetti cookies:
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:
These cookies are pretty versatile. Here are a few ways you can customize them!
Powdered Sugar: 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 🙂
Flour: I haven’t tried this with other types of flour but I think regular white all purpose flour would work fine
Extract: 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!
Substitutions for this Healthy Anginetti Cookie recipe:
Powdered Sugar: 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 🙂
Extract: 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!
Storing these cookies:
These cookies will last for up to a week on the counter in an airtight container.
You can also refrigerate them to maintain freshness!
Check out these other healthy holiday baking recipes:
We love the holidays and all the treats that come with them. Here are some yummy holiday desserts you can make and enjoy!
Healthy Anginetti Cookies
Ingredients
For the Cookies:
- 2 eggs
- 1/2 cup coconut oil melted + cooled to room temp
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2/3 cup coconut sugar
- 1/2 cup cottage cheese
- 1/2 cup greek yogurt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups Bob’s Red Mill Gluten Free 1-1 flour
Glaze:
- 1 cup powdered sugar
- 1/4 cup milk
- Sprinkles
Instructions
- 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
Notes
- Powdered Sugar: 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 🙂
- Extract: 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
Lynne says
I grew up eating these and didn’t think a healthier gluten free version would compare but they did!! These were delicious!
The Clean Eating Couple says
I’m so glad you liked them!! I tested them so many times to make sure they were just like the cookies I grew up eating too 🙂
Dalainya says
I just made these with Cloud 9 cup-for-cup but they didn’t spread at all. The first batch was a little undercooked with a baking time of 13 minutes. Any suggestions?
The Clean Eating Couple says
Hi Dalainya – I’d guess that this is because of the flour. I’ve only tested this recipe with Bob’s Red Mill Gluten Free 1-1 Flour. Maybe try pressing them down a bit?
Marymargaret T Goldsmith says
CANNOT HAVE GRAINS BUT CAN STOMACH ALMOND OR COCONUT OR CHICKPEA FLOUR. WHAT WOULD YOU SUGGEST? MISSED THESE FROM CHILDHOOD.
The Clean Eating Couple says
I’m sorry but I don’t think any of those flours would work. I don’t have a suggestion for you. Maybe try searching for paleo lemon cookies and see what you find?