THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
April 26, 2018
Orange Chocolate Chip Cookies
Ingredients ( yields 9 large cookies)
250g ground almonds (or 1/2 and 1/2 almond and brown rice or wheat flour)
3 teaspoons cinnamon
1/2 teaspoon baking soda
pinch of salt
80ml olive oil
100g brown rice syrup
1 teaspoon orange zest
50g good quality dark chocolate (I use Lindt 85% cocoa), chopped into small chunks
Preheat the oven to 165ºC. Line a baking tray with baking paper.
Combine all the dry ingredients (except chocolate) in a bowl and mix well.
Add the olive oil and the brown rice syrup and stir until well incorporated.
Stir through the chocolate chunks.
Allow the mixture to sit for 5-10 minutes. (This helps bind the ingredients together) If the mixture seems a little dry add a drop more olive oil and honey.
Roll handfuls of mixture into golf ball sized balls.
Flatten each ball with the damp palm of your hand to about 1cm thick.
Bake for 10-15 minutes until golden around the edges.
Leave them to cool in the oven with the door ajar before transferring them to a wire rack.
Store in an airtight container for up to 5 days.
refined sugar free
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