Long ago during the holidays, I made huge batches of these cookies with wheat flour, sugar, and who knows what else. I gave them up for many years because I just couldn’t replicate that same flavor in a gluten-free cookie. Until now! I’m over the moon for these orange-scented sweethearts, and I think you will be, too. As for the white chocolate chips, you have options. Many health food stores carry both regular white chocolate chips, which contain dairy, as well as non-dairy versions. There are also a few brands of non-dairy white chocolate chips online (check Amazon.com). Be sure to read the ingredients and decide which type is best for you.
DRY INGREDIENTS
2 cups almond flour
2 TBSP coconut flour, sifted
1/3 cup arrowroot starch
1 tsp baking soda
½ tsp sea salt
WET INGREDIENTS
¼ cup pure maple syrup
2 tsp pure vanilla extract
1 egg (or 2 TBSP applesauce)
2 TBSP coconut oil, melted (or 3 TBSP softened butter)
ADD-INS
Zest of 1 orange
½ cup white chocolate chips
½ cup coarsely chopped roasted macadamia nuts
Makes 16 cookies
Preheat your oven to 350°F.
In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
Add the maple syrup, vanilla extract, and egg, and blend with a hand mixer until combined.
Add the coconut oil, and blend again to incorporate.
Stir in the orange zest, white chocolate chips, and nuts.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten each dough ball slightly with the palm of your hand since these cookies don’t spread while baking. (Note: If you use butter instead of coconut oil, they will spread, so be sure to leave space between them).
Bake the cookies for 13-15 minutes or until the edges are golden brown.
Let the cookies cool on wire racks.
Store the cookies in an airtight container, or freeze them until needed.
