Ingredients

1 1/4 cup AP flour
1 cup whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter
3/4 cup brown sugar
1/4 cup Monk Fruit (or your preferred sweetener)
1 tsp. vanilla extract
2 eggs
1 12 oz. pkg. chocolate chips

For Cannoli Filling:
1 15 oz. Container Ricotta (low fat is fine) strained (see TIP above). You can strain the ricotta a day in advance.
8 oz. Mascarpone cheese
1/2 – 2/3 cup Lakanto Powdered Monkfruit Sweetener – plus more for dusting if desired
2 tbs. Anise extract (or use Vanilla extract)
2 tsp. lemon zest
1/2 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees
In a small bowl combine the flour, baking soda and salt.
In a large bowl beat the butter sugar and vanilla until creamy. Add in one egg at a time beating after each addition.
Gradually add in the flour mixture and mix until well blended. Stir in the chocolate chips.
Using a cookie scoop drop dough onto parchment lined baking sheets.
Bake for 9 – 12 minutes or until golden brown.
Cool on baking sheets for a few minutes then remove to wire racks to cool.

For Cannoli Filling:
Add the ricotta and mascarpone into a large bowl and blend well using a hand mixer. Add in the powdered sugar and extracts and mix just until well combined. Stir in the lemon zest, chocolate chips.