These fruity and seedy cookies are filled with aromatic orange zest, and are lightly sweetened with coconut sugar to create the perfect springtime snack. Chia seeds and olive oil add an earthy richness to compliment the delicate sweetness and orange tang. I chose coconut flour over traditional flour, not only to keep these gluten free, but because of the subtle flavour and unique texture that leaves the edges delightfully crisp. I adore this recipe and I hope you do, too!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Makes 22-24 cookies
Ready in 40 minutes + cool 30 minutes
Ingredients
1 cup coconut flour
2/3 cup coconut sugar
1/2 cup fresh orange juice
zest of 4 oranges
1/2 cup extra virgin olive oil
2 chia eggs
1/4 teaspoon baking soda
4-6 tablespoons water
1/4 teaspoon salt
1/4 teaspoon cinnamon
Instructions
Preheat oven to 350 F
In a mixing bowl, add coconut flour, baking soda, salt, and cinnamon. Stir to combine
In a separate mixing bowl, add coconut sugar, orange juice, olive oil, chia egg. Whisk to combine
Make a well in the dry ingredients, and add the wet ingredients
Combine wet and dry until no dry bits remain. Add one tablespoon of water at a time until dough becomes malleable and workable. It may take 4-6 tablespoons
Get a baking pan ready. Roll 22-24 equally portioned balls out of the dough, and flatten them with the palm of your hand. The dough may seem crumbly, but you will still be able to form a ball out of it
Bake for 20-25 minutes, until the edges are golden
Let cookies cool directly on the baking pan for 30 minutes. This is a very important step, because they need to set up and cool on the pan. If they're eaten directly off the pan, they will be too crumbly
Remember
A chia egg is the same as a flax egg. Use one tablespoon of ground chia seeds mixed with three tablespoons of water. Prepare this in advance around the time you preheat your oven. By the time you are ready to add the chia egg to the wet ingredients, it will have gelled up into an egg-like consistency
Coconut flour absorbs a lot of water and it can be tricky to work with. The goal is to separate the dough into equal portions, they won't be perfectly formed balls like regular cookies made with wheat flour