Healthy Ricotta Cookies with Chestnut

Soft, chewy, and naturally sweet, these healthy ricotta cookies with chestnut are a wholesome treat you can enjoy any time of day. They’re packed with protein, fibre and the earthy sweetness of roasted chestnuts, so perfect for breakfast on the go, afternoon tea or as a nutritious snack during between meals. The banana adds moisture and sweetness, while the oats keep them hearty and satisfying. If you have a sweet tooth, you can easily add a touch of maple or date syrup for extra sweetness. Best of all, these cookies can be baked in the oven or cooked in the air fryer in minutes.

Print Recipe

Prep Time 10

Cook Time 15

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 ripe banana
½ pot ricotta about 125 g
1 tsp vanilla extract
1 tsp chia seeds
1 tsp cinnamon or 1 Tbsp cocoa powder
1 cup oats
1 Tbsp date syrup or maple syrup optional, for extra sweetness
½ cup chopped cooked or roasted chestnuts

Method

Mash the banana in a medium mixing bowl using a fork until smooth.
Stir in the ricotta, vanilla extract, chia seeds, and cinnamon (or cocoa powder). Let the mixture rest for 5 minutes to allow the chia seeds to thicken slightly.
Add the oats and mix well. For a sweeter version, stir in the date or maple syrup at this stage.
Gently fold in the chopped chestnuts until evenly distributed.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Air fryer: preheat it to 180°C (350°F) and lightly grease the basket if needed.
Scoop small portions of the dough (about golf ball-sized) and flatten them gently between your palms into cookie shapes.
Bake in the oven for 15 minutes, or until the cookies are golden brown.
In the Air fryer cook them for 10–12 minutes, checking for a golden finish.
Let the cookies cool on a wire rack before serving. Enjoy them warm or at room temperature.