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Oat ricotta digestive cookies

Alice - RicetteVegolose
Yields about 30 cookies.


  • 150 g rolled oats
  • 150 g whole wheat flour
  • 75 g cane sugar
  • 200 g ricotta cheese
  • 1 teaspoon vanilla flavored baking powder or baking powder plus vanilla flavoring
  • 1 pinch of baking soda
  • 1 teaspoon Himalayan pink salt
  • cold water


  • Blend sugar, salt and oatmeal in a mixer until you have a coarse flour.
  • Pour that into a bowl and add the whole wheat flour and baking powder. Add the ricotta and knead with your fingertips to mix all the ricotta into the dry ingredients; you have to form a "sandy", homogeneous mixture. Knead the crumbs such obtained adding a little cold water as enough to compact them into a dough ball.
  • Divide the dough in half and form two cylinders about 4 or 5 cm wide (depending on how you want the cookies to be wide). Put the dough cylinders in the fridge and let them rest for at least one hour.
  • After that turn on the oven at 180°C (356°F) and cover a large baking tray with baking paper.
  • Take the dough cylinders out from the fridge and cut them into half a centimeter thick slices.
  • Put the cookies such obtained on the paper covered baking tray, spacing them slightly.
  • Bake the cookies for 12 minutes, then turn off the oven, open the door to let the steam go out and close the oven door again. Let the cookies rest in the oven until it has cooled down completely. This way the cookies will get perfectly golden and fragrant.


You can use either regular or soy ricotta cheese, so that your cookies will also be suitable for vegan or milk intolerant friends. Alternatively you can also use natural tofu, blended with a little water or soy milk.
Store the cookies in a tin or glass jar lined with paper towels, so that they will keep fragrant for several days.
Add a handful chocolate chips, or dip the biscuits, baked and cooled, in melted chocolate...and you'll have some delicious "chocolate digestive";)