GF Almond & Orange Chocolate Chip Crinkle Cookies

At Earthy Plate we’re all about indulging in delightful foods on a regular basis. It’s not an issue when the ingredients we chose are supportive rather than inflammatory.

The holidays are approaching which means the traditional sugar-loading season is upon us. We’re opting for better-for-you ingredients with good fats and superb flavor.

Ingredients:

100 grams coconut flour

70 grams almond flour (you can use 170g of either or, but we liked the combination)

5 grams baking soda

5 grams salt

170g browned grass-fed butter or melted coconut oil

100g coconut sugar (go for organic if you can)

Zest of 1 orange/mandarin

1 tbsp. vanilla extract

2 eggs

1 cup dark chocolate chips

Instructions:

Preheat oven to 365F or 185C. Prepare a baking sheet with parchment paper.

In a small bowl, combine flour, baking soda, salt, put aside.

To brown butter, just add all butter to a small saucepan and continuously stir over medium heat about 5-7 minutes, until the butter has foamed and turned visibly brown color. Let cool 5 minutes before adding to bowl.

In a large bowl, add butter or oil, whisk in coconut sugar and orange zest. Whisk until completely combined. Add in one egg at a time and whisk until lighter in color, about 1 minute. Add vanilla and combine.

Slowly add in flour mixture using a wooden or rubber spatula. Once all combined, add in chocolate chips.

Form into uniform sized balls, place on cookie sheet, and press down the balls gently with your fingers.

Bake for 5 minutes, remove from the oven and press down the cookies in the center so that cracks form with a spoon. Place back into oven and cook for another 6-8 minutes.

Cool completely and enjoy!