Paleo vegan chocolate dipped orange zest cookies (nut-free)2
Since it’s the holiday season, I’m continuing the cookie treat trend from last week’s allergy-friendly Gingerbread man cookies with these easy chocolate dipped orange zest cookies. I even took a poll on Facebook to see if people would prefer an informative and educational post on some nutrition topic, or cookies. Well, I’m pleased to say that cookies won out. Again, because my household is one with a number of food sensitivities and intolerances, these cookies are dairy-free, egg-free (vegan), nut-free, grain-free (paleo) but not flavor-free.
They taste really really good out of the oven because they’ve got a crispness on the outside with a chewiness on the inside, and they smell SO good. Really though, anything that uses orange zest will do that. It makes everything smell wonderful and Christmas-y and good. I don’t know why I associate oranges with Christmas, but I do – I think it has to do with the fact that way back when, oranges were considered such a special Christmas-time treat. (I’m in Canada so really, oranges have no business to be here ever, never mind December, but hey).
If you can actually wait long enough to allow your cookies to cool, then the dip makes these cookies even more delicious, if that’s possible. The chocolate dip uses a bit of orange-zest too for that chocolate-orange goodness.
One note about the banana used in this cookie recipe – opt for a green-tipped banana to lessen the banana flavor in the cookies. If you do happen to use a riper banana, it’s not bad, but you might find the banana starts to overpower the orange flavor, and makes it more ‘creamsicle’ in flavor than orange, which isn’t bad, but might not be what you’re looking for.
- 1/4 cup juice squeezed from one orange
- 1/4 cup coconut oil
- 1/4 cup honey (or maple syrup for a vegan version)
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
- pinch of sea salt
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 medium green-tipped banana, mashed
- 2 tbsp coconut oil
- 2 tbsp honey (or maple syrup for a vegan version)
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp orange zest
- Preheat oven to 350F.
- In a small saucepan on low heat, add the juice, coconut oil, honey and vanilla extract together until the coconut oil is melted. Add the mashed banana, and blend everything together with an immersion blender.
- In a mixing bowl, blend together the orange zest, salt, tapioca and coconut flours.
- Slowly add the liquid mixture into the flour mixture until a dough forms.
- Roll the dough between into small balls and flatten them to about 1/4" thick on a parchment-lined cookie sheet.
- Bake for 20-25 minutes.
- Optional: allow cookies to cool thoroughly and dip with chocolate.
- Blend together melted coconut oil, honey, cocoa powder and orange zest together in a small bowl.
- Dip cookies in chocolate sauce and allow the chocolate to harden by placing cookies on a wire rack.
This post is linked to Paleo AIP Recipe Roundtable on Phoenix Helix
All of the links on TheRealFoodGuide.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by The Real Food Guide.