Paleo Orange Cookies (vegan, grain-free, gluten-free, dairy-free

• Vegan
• Gluten free

• Produce

  • 1 1/3 tbsp Orange, zest

• Condiments

  • 1/4 cup Coconut butter
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 1/3 cups Almond flour
  • 1/2 tsp Baking soda
  • 2 tbsp Coconut flour
  • 1 5/8 tsp Orange extract
  • 1/8 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 5/16 cup Refined coconut oil

• Drinks

  • 2 1/3 tbsp Orange juice

Found on texanerin.com

Ingredients

• 1/4 cup (56 grams) refined coconut oil, melted1 (Im guessing butter would work for a dairy-containing version but I havent tried it)
• 1/3 cup (80 milliliters) maple syrup (I used a light Grade A syrup, which results in no maple taste in the cookies)
• 1 tablespoon orange zest
• 1 1/2 teaspoons orange extract
• 1 1/3 cups (133 grams) blanched almond flour
• 2 tablespoons (17 grams) coconut flour, sifted if lumpy
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup coconut butter, softened but not melted
• 1 1/2 tablespoons maple syrup (or honey for a non-vegan version)
• 1 tablespoon (14 grams) refined coconut oil, softened but not melted
• 2 tablespoons + 1 teaspoon orange juice
• 1 teaspoon (or more) orange zest
• 1/8 - 1/2 teaspoon orange extract (the amount will depend on your brand of extract and how orangey you want them)
• pinch of salt

Directions

• In a large mixing bowl, mix together the coconut oil, maple syrup, orange zest and extract. Add the almond flour, coconut flour, baking soda and salt. The mixture will be thin and wet and much more like batter than dough. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
• Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
• For the large cookies pictured, roll into six 53-gram balls. Place 3 apart on the prepared baking sheet and press the balls down slightly with your palm.
• Bake for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
• The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
• Store in an airtight container for up to 4 days.
• Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Dont blend too long or itll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie. Iced cookies can be kept at room temperature for up to 2 days or refrigerated for up to 4-5 days.