Popular Conditions & Diets
Ingredients
10
Time
15m
Serves
12
Recipe by Megan Horsley
Ingredients
10
Time
15m
Serves
12
Dessert
Gluten-Free
3
Oranges
10 Tbsp
Unsalted Butter
room temperature, divided
1
Large Egg
3/4 cup
Maple Syrup
divided
1 tsp
Vanilla Extract
1 1/2 cups
Almond Flour
1/4 cup
Coconut Flour
1/4 tsp
Baking Powder
1/4 tsp
Sea Salt
1/2 cup
Dark Chocolate
broken into pieces
1
Zest one orange to yield two teaspoons of zest, and set aside. Use a julienne peeler or a regular peeler to peel the other two oranges, then set them aside.
2
Add the butter, egg, ¼ cup maple syrup, zest, and vanilla extract to a stand mixer with the whisk attachment. Or, add the ingredients to a large mixing bowl and use a hand mixer. Mix until well combined, about two minutes.
3
Add the almond flour, coconut flour, baking powder and sea salt and whisk to combine.
4
Drop the dough onto a large piece of parchment paper and roll it into a log about 1.5 inches in diameter. Wrap tightly and refrigerate for at least one hour.
5
Meanwhile, add the remaining maple syrup and ½ cup of water to a small pot. Bring to a boil and add the julienned orange. Lower to a simmer and cook for 20 minutes. Remove the peel pieces from the syrup and spread them out on a piece of parchment paper to cool and get sticky.
6
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the cookie dough from the fridge when ready to bake, then slice it into ½-inch to 1-inch-thick slices. Thinner cookies will result in crispier cookies, which hold up better in cookie boxes/tins. Thicker cookies will be softer but more fragile in a cookie box/tin. Choose your preferred thickness!
7
Place the cookies on the baking sheet and bake for 12 minutes. Transfer to a cooling rack and allow to cool completely.
8
Next, add the chocolate and remaining butter to a double boiler and melt until smooth, whisking occasionally. Alternatively, if you do not have a double boiler, set a heat-safe bowl over a pot of simmering water and add the chocolate and butter. Drizzle the melted chocolate on the cooled cookies, or, if you made thinner, crispier cookies, dip them in the chocolate.
9
Chop the cooled julienned peel and sprinkle it on the chocolate-dipped cookies. Allow to set before placing in your cookie box/tin. Enjoy!
10
Substitutions: Dairy-Free: Use dairy-free butter alternative— results may vary. Omit the candied orange or use pre-made to skip making it yourself and save time. You can also use candied ginger or other dried fruit, such as cranberries.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
