Gluten-Free Rhapsody in Orange Cookies
Sweet, citrus-filled Orange Cookies made gluten-free. If you have an orange lover in your house, they’ll LOVE these cookies!
Makes about 20 cookies (3- to 4-inch diameter)
1 ¾ cups almond flour (almond meal)
1 ⅔ cups gluten-free oat flour
1 teaspoon baking soda
1 teaspoon fine sea salt
¾ teaspoon xanthan gum
⅔ cup softened butter
1½ tablespoons extra virgin olive oil
¾ cup light brown sugar
⅓ cup sugar
2 medium eggs (1 ½ large eggs)
1 ½ teaspoons vanilla extract
½ teaspoon orange extract
Zest of 1 ½ oranges
1 ½ cups (9 ounces) chopped white chocolate or chips
1 ½ cups (5 ¾ ounces) slivered almonds
Preheat the oven to 350ºF. Line two baking sheets with parchment paper, and set aside. Mix together the almond flour, oat flour, baking soda, salt, and xanthan gum in a medium bowl. Set aside. Put the butter, olive oil, brown sugar, and sugar in the bowl of an electric mixer. Mix on medium speed until the mixture is light and fluffy. With the mixer running, add the eggs, one at a time, scraping down the sides of the bowl between additions. Mix in the vanilla extract, orange extract, and orange zest. Turn the mixer to low speed and add the dry ingredients, scraping down the bowl as needed. Fold in the white chocolate and almonds. Drop the dough in ¼ cup (2 ounce) portions onto the prepared baking sheets. You should have about 20 cookies. Gently press the cookies a bit to flatten them slightly and round them out. Bake until the cookies are golden on the edges and light gold on top, about 15 minutes total, rotating the pans midway through the baking. Cool on the baking sheets for 15 minutes, then transfer to wire racks to cool completely.
Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.
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