Ricotta Ca-ookies


What’s a ca-ookie you ask? Well, it’s the result my baking adventure this morning.

Let me start at the beginning.

I love experimenting in the kitchen (umm yeah, hence the blog.) Anyway, I had some extra time on my hand this morning and decided to experiment with some light cookie ideas that have been swimming in my head for the last few weeks. Yes, I actually have cookie ideas in this head of mine and normally I have no idea if they are going to work but it doesn’t hurt to try, right?

Ricotta Ca-ookies

Anyway, I whipped these up this morning and the batter was delicious. I couldn’t wait to try and them and see how they came out. The first batch came out of the oven and to my surprise, they were DELISCIOUS! I mean it, really good. The problem is…

they aren’t cookies.

Don’t get me wrong they look like cookies, they smell they cookies and they taste like cookies they just don’t have the texture of cookies. My experiment led to a more cake like, almost spongy texture yet in cookie form.

So I brought them to work for some taste tests. Everyone enjoyed them but agreed… they aren’t cookies. So we threw around some name ideas like, “cake drops”, “sponge cookies” and my personal favorite (thanks David) “the Ca-ookie!”. Get it… Cake-Cookie, Ca-ookie!

So there you have it, the story of the ca-ookie. Ricotta Ca-ookies

  • 2 cups (180g) Whole Wheat Pastry Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 4 tbsp (1/2 stick) of butter
  • 8oz (227g) Fat Free Ricotta Cheese
  • 4oz (115g) Fat Free Cream Cheese
  • 1/3 cup sugar
  • 2 tbsp (42g) honey
  • 1 egg
  • 1 tsp lemon extract
  • Sprinkles (optional)

Preheat the oven to 350 degrees.

Sift the flour, baking soda, baking powder, nutmeg and salt. Set aside.

In a large bowl beat the butter, Ricotta, cream cheese, sugar and honey until well blended.

Beat the egg and extract into the cheese mixture.

Slowly fold the sifted flour mixture into wet ingredients until just blended.

Using teaspoons drop the batter on a cookie sheet sprayed with non-stick cooking spray. Top with sprinkles and bake for 8-10 minutes.

Ricotta Ca-ookies doughRicotta Ca-ookies in tin

The recipe makes about 60 ca-ookies.

Approx Nutritional Information per serving
Servings Amt per Serving
15 4 ca-cookies
Calories Fat Fiber WWPs
135 4g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
8g 2g 20g 5g
Posted in: 2 WWP, 3 WWPP, Cookie Ideas, Dessert Ideas, Food Photos, Toddler Approved
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24 Comments and 0 Replies

  1. Jessica

    Try it with almond extract instead of lemon. I think you will be pleasantly suprised. I kinda let my blog drop, b/c I’m due in April, so I will be back eventually! I still read your posts and love this new food section!

  2. Missy

    Oh man, when I get back to my house next week this is the first thing I’m making! Plus the thought of cookie sized cake is making my mouth water! Thanks for the recipe!

  3. Lori

    Roni – these look GREAT. Have you ever tried substituting flax seed for fat (butter, oil, even eggs). I bought some milled flax seed it and it has on the box the subsitutions equivalents. Just not sure how well it would work. Would be a great way to add fiber and heart-healthy Omega-3 to recipes.

  4. Laura

    I these this afternoon while I was baking gingerbread men with my son! The recipe next to the gingerbread was Old-Fashioned Teacakes, and the description said a teacake is a cross between a cookie and a cake. Who woulda thought there was a real name for that?!? Ricotta Teacakes sounds great!

  5. roni

    coral –


    It’s all over here. Normally right next to the “real” stuff. I’ve only seen it in the smaller containers though, not the big ones.

  6. T-Wan

    I made a batch of these last night for “ME” hubby has peanut butter cookies and oatmeal cookies but he’s eating up my Ca-ookies.

    Great job in coming up this one. Now can you come up with a peanut butter oatmeal cookie for me…I don’t like the texture of oatmeal cooked the normal way.

  7. Char

    These look so great…and sound delicious!! I am going to try them this week…going to the grocerie store this evening with a couple of your recipes as well as your “pantry list”! :)

  8. Barbi

    I have been wanting to make these for couple weeks and finally did it today.

    I thought they were really good. They kind of remind me of a scone. I think these could easily be mini muffins too…the texture is perfect for a muffin.

    The base dough could be made into all kinds of things by changing the flavoring. Great recipe! Thanks so much. – Barbi

  9. Barbi

    I just wanted to follow up on my previous comment. Not only did I really like these ca-ookies, but my kids love them! In fact, my 11 year old’s friend told me that these were the best cookies he ever tasted! My 15 y.o. dd requested I make more this weekend!

    Thanks again! – Barbi

  10. Stephanie

    I love these. I made these for the holidays and it helped out a lot! I couldn’t find FF Ricotta though so I had to use light. (I checked 3 different grocery stores too).

  11. Nikki

    Hey Roni-

    Great site I have tried just about everything on here and my cooking skills and sense are getting better and better everyday. Although I used Whole Wheat flour as I assumed that was the same thing as whole wheat pastry flour? My cookies turned out great and as I made the first batch then for the 2nd I added in 2 tbls of dried cranberries and instead of spinkles on top I added in 2 tbls of chocolate sprinkles as well and they came out delish!

    Thank you so much!

  12. Blayne

    OMGOSH Roni! I am new to your site and LOVE LOVE LOVE your recipes! I tried these this weekend and they were UNBELIEVABLE! It was sooo difficult to not eat the entire batch in one sitting! Needless to say, they were gone within two days! :) I love this recipe – thank you so much!

  13. Marla Schwartz

    I’m planning on making these for a Cookie exchange. I’ve never used whole wheat pastry flour. Can you normally find it in a regular grocery store?

  14. rollercoaster

    Made these last night and they are so good! I can see myself overdoing it on these because they aren’t supersweet and they are cake like but chewy! Dangerous. If you want them sweeter, definitely do the sprinkles. I can even imagine some apple chunks in this. It’s almost like a muffinlike texture. Delish!

  15. Aimee

    I’m making these now. They look great! Should they be stored in the refrigerator? Just wondering. I don’t typically like baked goods in the refrigerator, but I’m wondering about the cheese.

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