These cookies are great to have around the house, and this recipe actually happens to be one of my favorites. I love these cookies because they are soft and not too sweet. They look fabulous, they are packed with dark chocolate, and they offer a hint of orange flavor. If you prefer to stay away from the orange-ness, simply just use the orange juice and omit the orange zest from the recipe. They are still delicious this way!
Ingredients:
-1 cup gluten free brown rice flour
-1/2 cup oat flour
-1 tsp. baking soda
-1/4 cup coconut sugar
-1/4 cup melted coconut oil
-2 tbsp. agave nectar
-1/3 cup orange juice (I cheated and used Tropicana but you can squeeze your own if you wish)
-50 gram dark chocolate bar, chopped (half of a regular sized chocolate bar)
-1 ½ tbsp. orange zest
Directions:
1) Preheat the oven to 350 degrees.
2) Mix the brown rice flour, oat flour, baking soda, and coconut sugar in a large bowl.
3) Mix the melted coconut oil, agave nectar, orange juice, and orange zest in a second bowl.
4) Combine the two bowls together and stir in 25 grams of the chopped dark chocolate. Save the other 25 grams for later.
5) Place spoonful’s of the mixture onto a baking tray lined with parchment paper and press them down slightly to flatten. Sprinkle bits of the dark chocolate on top of the cookie dough.
6) Bake for 20-22 minutes or until the cookies turn a nice dark colour. Allow to cool before moving from off of the baking tray.
These recipe makes about 12 medium sized cookies.
Wake & Bake Girl 