One of my main motivations for baking with sourdough is to make food that is healthier for my family and me. Sourdough bread has many health benefits. One of them is the fact that the long fermentation lowers the glycemic index of the bread, which is important for the diabetic people in my life.
But what about sweets? Diabetics have to be very careful about eating sugar, and most sweet things are off-limits for them. We have found some sugar replacement options that don’t have a bad aftertaste and are easy to find. We like to use products that are based on the Stevia Plant.
For this recipe, I use stevia, but you can also use regular sugar. Even though the packages always say to use the same volume of sugar replacement as you would use sugar, I usually reduce the volume I use. Stevia powder is much lighter than sugar, so it is important not to use the same weight.
These cookies have a delightfully subtle raspberry flavour and pink colouring from the raspberries. Depending on how much glaze you add, the raspberry flavour can get much more noticeable.
I used a small #100 cookie scoop for the cookies in the pictures, but you can make them any size you wish. Just adjust the baking time a little.
Enjoy these little gems and have a happy Valentine’s Day!
Equipment
- 1 Large Bowl
- 1 spatula or stand mixer
- 2 sheet pans
- 1 cookie scoop 1 1/2" or smaller
- 1 blender optional
Ingredients
- 125 grams butter softened
- 1 cup Stevia granulated sugar replacement for the sugar free version
- 200 grams sugar for the sugar version
- 1 large egg
- 150 grams sourdough discard (unfed starter)
- 125 grams ricotta cheese
- 125 grams raspberries fresh or frozen
- 1 tbs vanilla extract
- 380 grams all purpose flour
- 20 grams baking powder
Raspberry Glaze
- 100 grams raspberries fresh or frozen
- 1 tbs powdered stevia sweetener for the sugar free version
- 100 grams powdered sugar for sugar version
Instructions
Stand Mixer Instructions
- Cream the butter and the sweetener (sugar) until light and fluffy125 grams butter, 200 grams sugar, 1 cup Stevia granulated sugar replacement
- Add the egg and mix1 large egg
- Pulse raspberries in the blender125 grams raspberries
- Let the mixer run and add discard, raspberries, ricotta cheese, vanilla and cinnamon150 grams sourdough discard (unfed starter), 125 grams ricotta cheese, 1 tbs vanilla extract
- With the speed on low, slowly add the dry ingredients until just incorporated.380 grams all purpose flour, 20 grams baking powder
- Cover the bowl with plastic and chill the dough in the fridge for at least one hour.
Hand Mix Instructions
- Cream the butter and the sweetener (sugar) until light and fluffy125 grams butter, 1 cup Stevia granulated sugar replacement, 100 grams powdered sugar
- Add the egg and mix1 large egg
- Pulse raspberries in the blender125 grams raspberries
- Add discard, ricotta cheese, raspberries, vanilla and cinnamon150 grams sourdough discard (unfed starter), 125 grams ricotta cheese, 125 grams raspberries
- Slowly add the dry ingredients until just incorporated.
- Cover the bowl with plastic and chill the dough in the fridge for at least one hour.
Preheat our oven to 350F (180C)
Shape The Cookies and Bake
- With a small cookie spoon, shape the cookies and place them on your baking sheet.
- Bake both sheets for about 17 minutes. The cookies will be light brown and slightly darker on the underside.
Glaze
- Blend the raspberries and strain out the pulp
- Add the sweetener to the glaze
- Once the cookies are cool, drizzle the glaze over them or use a pastry brush for a more even coating.
