Fudgy Cocoa Cookies with Ricotta

I needed a quick and easy recipe for a gift.Not enough time to bake a cake.An irresistable dark,crunchy,fudgy cookie...not too heavy in calories.So, no butter in my batch.I replaced it by margarine and grounded almonds with some ricotta!

Ingredients for 12 cookies
-2 Tbs of unsweetened cocoa
-1 ts cinnamon
-1/4 cup margarine
-1 Tbs ricotta
-1/2 cup brown sugar mixed with Rapadura sugar
-1/2 cup grounded almonds
-1/2 cup flour
-1/2 ts baking soda
-pinch of salt
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour,baking soda, salt .
In a small bowl, whisk together sugar,cocoa,margarine,ricotta. Pour into flour mixture and stir until almost combined.Add cinnamon. 
Drop rounded tablespoonfuls onto prepared baking sheet.
Bake for 10 minutes at 350F, or until cookies are just set .
Cool on baking sheet for about 10 minutes, before transferring to a wire rack to cool completely.

Pour les français:
conversion dosages pour 12 cookies:
-50g de Cacao type Van Houten(1 cuillère à soupe=25g)
-1 cuillère à café de cannelle
-30 g de margarine
-1 cuillère à soupe de ricotta
- 100g sucre(1/3 rapadura,2/3 sucre de canne blond)
-70 g d'amandes en poudre
-125 g farine
-1/2 cuillère à café de bicarbonate de soude
-1 pincée de sel