Chocolate and orange has always been a match made in heaven! These crispy, flavorful cookies will definitely be Santa approved and best of all they are made with our Sprouted Brown Rice Flour so are both gluten free and vegan!
7/8 cup (1 cup minus 2 Tbsp) One Degree Organics Gluten Free Sprouted Brown Rice Flour
1/4 cup cornstarch
1/2 tsp salt
1/8 tsp baking powder
1/4 tsp xanthan gum (optional but prevents spreading)
7 Tbsp vegan buttery spread, at room temperature
6 Tbsp cane sugar
1/2 tsp vanilla extract
Zest from 1 orange
1 Tbsp orange juice
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In medium bowl, combine rice flour, cornstarch, salt, baking powder and xanthan gum. In a large bowl, cream together the buttery spread and sugar. Add the extract, zest and juice and stir to combine. Add dry ingredients and mix until just combined. On a well-floured surface, roll out dough to ¼” thick. Cut cookies using a cookie cutter (or thin rimmed glass) and transfer to prepared baking sheet with a spatula. Chill for 20 minutes. Bake until edges are lightly browned, 12 to 15 minutes. Cool completely on pan.
Melt chocolate chips in microwave or over a water bath. If chocolate if very thick, you can thin it out with 1 tsp coconut oil. Dip half of each cookie in chocolate and transfer to a wire rack to set.