Orange Cacao Cookies

Orange Cacao Cookies

Cacao & Buckwheat Based

Sweet, nutty buckwheat and potent cacao nibs practically beg for a marriage via cookie combination. In this recipe‚ the hint of orange adds a wonderfully flavorful complexity‚ making these a truly memorable treat.

INGREDIENTS

½ Cup Coconut Oil
½ tsp Baking Soda
1½ tsp Orange Zest
⅓ Cup Navitas Organics Cacao Nibs
⅓ Cup Orange Juice
¼ Cup Yacon Syrup
¼ tsp Sea Salt
¾ Cup Navitas Organics Coconut Palm Sugar
¾ Cup Brown Rice Flour
2 Tbsp Flax Meal
1 Cup Buckwheat Flour
1 Tbsp Vanilla Extract

DIRECTIONS

  • In a small cup, combine orange juice and sprouted flax. Set flax mixture aside for 10-15 minutes.
  • Whisk buckwheat flour, brown rice flour and baking soda in a bowl. Set aside.
  • In a medium-sized bowl, mix palm sugar, yacon syrup, coconut oil, vanilla, flax mixture, salt and orange zest. Mix in the cacao nibs. Add in the flours and mix until just incorporated.
  • Chill the dough in the refrigerator for an hour.
  • Heat the oven to 350 degrees.
  • Drop spoonfuls of dough onto a greased cookie sheet and bake for 15-18 minutes or until edges begin to turn golden brown. Allow to cool completely before transferring off pan.
  • Cookies are delicious fresh, but even better the next day. Store in an airtight container. Makes 2 dozen.

Makes: 2 dozen

Submitted by: Julie Morris

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Image of Orange Cacao Cookies

Servings

2 dozen

Cacao & Buckwheat Based

Sweet, nutty buckwheat and potent cacao nibs practically beg for a marriage via cookie combination. In this recipe‚ the hint of orange adds a wonderfully flavorful complexity‚ making these a truly memorable treat.

Ingredients

  • ½ Cup Coconut Oil
  • ½ tsp Baking Soda
  • 1½ tsp Orange Zest
  • ⅓ Cup Navitas Organics Cacao Nibs
  • ⅓ Cup Orange Juice
  • ¼ Cup Yacon Syrup
  • ¼ tsp Sea Salt
  • ¾ Cup Navitas Organics Coconut Palm Sugar
  • ¾ Cup Brown Rice Flour
  • 2 Tbsp Flax Meal
  • 1 Cup Buckwheat Flour
  • 1 Tbsp Vanilla Extract

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Directions

  1. In a small cup, combine orange juice and sprouted flax. Set flax mixture aside for 10-15 minutes.

  2. Whisk buckwheat flour, brown rice flour and baking soda in a bowl. Set aside.

  3. In a medium-sized bowl, mix palm sugar, yacon syrup, coconut oil, vanilla, flax mixture, salt and orange zest. Mix in the cacao nibs. Add in the flours and mix until just incorporated.

  4. Chill the dough in the refrigerator for an hour.

  5. Heat the oven to 350 degrees.

  6. Drop spoonfuls of dough onto a greased cookie sheet and bake for 15-18 minutes or until edges begin to turn golden brown. Allow to cool completely before transferring off pan.

  7. Cookies are delicious fresh, but even better the next day. Store in an airtight container. Makes 2 dozen.