"Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal."
-- Sandra Lee
I have made a lot of orange recipes over the last couple of years. It's such a great flavour when done right, and I think I'm always looking at how to incorporate it into more dishes and desserts. This was one such recipe. These whole wheat orange cookies are bite-sized pieces of joy. A blend of wheat, orange and hint of caramel from the coconut sugar make for such a fantastic combination, I really think you'll want to make these over and over again!
Ingredients:
1/3 cup (75g) - Orange Juice
1/2 cup (96g) - Olive Oil (Canola or Sunflower are also good)
1/2 cup (105g) - Coconut Sugar
1 tsp - Vanilla Extract
1 1/2 cup (235g) - Whole Wheat Flour (Plus 3 additional tablespoons)
A pinch of Salt
1/2 tsp - Ground Nutmeg
1/2 tsp - Baking Powder
1 tbsp - Corn Starch
Directions:
Preheat the oven to 325 degrees.
Grate the zest of 1/2 of an orange into a large bowl.
Add the orange juice, sugar, oil and vanilla extract. Mix until well combined.
In a separate bowl, add in the whole wheat flour, salt, nutmeg, baking powder and corn starch. Whisk together until combined.
Using a wooden spoon, dump the dry ingredients into the bowl of wet ingredients and mix. The cookie dough should start forming a ball. You do not want a loose, wet batter because it needs to be able to roll into balls. If necessary, add the remaining whole wheat flour until you have the right consistency.
Prepare a cookie sheet. You can use parchment is you want. It makes for an easier cleanup!
Grab a scoop of cookie dough and roll into balls approximately the size of golf balls. Optional: flatten the cookies slightly by pressing down on the them with the flat bottom of a utensil or cup.
Bake for 15 minutes.
After baking, allow the cookies to cool for 5 minutes. These also freeze really well, so if you don't want to eat them all the same day, put them away!
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