Go Back
–+ servings
Gluten Free Cannoli Cookies

Gluten Free Cannoli Cookies

These gluten free cannoli cookies capture all the classic cannoli flavors in a fun, bite-sized treat. Perfect for parties or anytime you want something special.
Print Pin

Equipment

  • electric mixer
  • piping bag
  • star tip
  • fine mesh strainer

Ingredients

For the Cookies

  • 1 1/4 cups Almond Flour
  • 1/2 cup Tapioca Starch
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1/3 cup Mini Semi-Sweet Chocolate Chips

For the Cannoli Topping

  • 1 cup Whole Milk Ricotta Cheese
  • 4 oz Mascarpone Cheese, softened
  • 1/2 cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Mini Semi-Sweet Chocolate Chips
  • Chopped Pistachios, for garnish

Instructions

  • Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, cinnamon, and salt.
  • In a large bowl, beat the softened butter and granulated sugar together until fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until smooth. Gradually add the dry ingredients and stir until a dough forms, then fold in the 1/3 cup mini chocolate chips.
  • Scoop the dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes until the edges are golden and the centers are set. Let the cookies cool completely on the baking sheets, then transfer to a wire rack. The cookies must be fully cooled before adding the topping.
  • While the cookies cool, prepare the cannoli topping. Place the ricotta cheese in a fine-mesh strainer set over a bowl and press gently with a paper towel to remove excess moisture. This step ensures the filling is thick and not watery.
  • In a medium bowl, beat the strained ricotta, mascarpone, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy, about 2 minutes. Fold in the 1/4 cup mini chocolate chips.
  • Transfer the cannoli filling to a piping bag fitted with a large star tip. Pipe a generous swirl of filling onto the center of each cooled cookie. Sprinkle with chopped pistachios and a few extra mini chocolate chips.
  • Serve immediately or refrigerate for up to 2 hours before serving. The combination of the crisp almond cookie and the creamy, sweet ricotta filling tastes just like a classic cannoli.
Course: Dessert
Cuisine: Italian
Keyword: cannoli cookies, gluten-free, gluten-free cookies, ricotta dessert
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 18 cookies

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g
Calories: 170kcal
Cost: $14