02 Dec Chocolate Chocolate Chip Cookies with Candied Orange Peel
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| Prep Time | 20 minutes |
| Cook Time | 12 - 14 minutes |
| Passive Time | 3 hours |
| Servings |
cookies
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Ingredients
- 1/2 cup candied orange peel
- 1/2 cup sorghum flour
- 1/3 cup cocoa powder
- 1/4 cup teff flour
- 1/4 cup buckwheat flour
- 1/4 cup arrowroot starch
- 1 tsp vanilla powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1/4 cup extra light olive oil
- 3 Tbsp extra light olive oil
- 1/3 cup brown sugar
- 3 Tbsp white sugar
- 1 cup Enjoy Life chocolate chips
Ingredients
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Instructions
- Dice the candied orange peel. Set aside.
- In a small mixing bowl, combine the sorghum flour, cocoa powder, teff flour, buckwheat flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
- In a medium mixing bowl, beat together the oil and sugars.
- Add the flour mixture to the sugar mixture. Stir until the flour mixture is completely moistened.
- Add the chocolate chips and candied orange. Stir until evenly incorporated.
- Using your hands, press the mixture together, like making a snowball.
- Chill the dough in the refrigerator for 3 hours.
- Preheat the oven to 325°F. Line one large baking sheet with parchment paper.
- Press the dough into a mold like a biscuit cutter or a mason jar lid that is no more than 2 inches across. Cookies any larger will fall apart.
- Gently place the cookies on the prepared baking sheet. The cookies will retain their shape while baking.
- Bake for 12 – 14 minutes.
- Let the cookies cool on the baking sheet for 10 minutes. Then, gently transfer to a cooling rack to cool completely. The cookies crumble easily.
- Store in an air tight container.
Recipe Notes
Notes:
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
Serving Suggestions:
- Crumble on top of vanilla ice cream (dairy or non-dairy).