Get the Recipe: Paleo Orange Chocolate Chip Cookies
These Paleo Orange Chocolate Chip Cookies are tangy, light, and so yummy! The sweetness and freshness of the orange balances out the dark chocolate perfectly. These cookeis have crispy edges and soft warm centers!
Ingredients
- 1/4 cup ghee or grass fed butter, room temperature
- 1/4 cup coconut oil, room temperature
- 1/2 cup coconut sugar
- 1 1/3 cups almond flour
- 1/4 cup coconut flour
- 2 eggs, room temperature
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 tsp orange juice
- 1 tsp orange zest
- 1 cup dark chocolate chips or chunks
- sea salt
Instructions
- First, add ghee, coconut oil, and coconut sugar to a mixing bowl or KitchenAid. Beat for 1 to 2 minutes or until creamy.
- Next, sift in almond flour and coconut flour. Add remaining ingredients except chocolate chips and sea salt.
- Once mixed, fold in chocolate chips.
- Then, refrigerate dough for an hour up to 24 hours.
- When it's time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Using a cookie scoop, scoop dough into 1.5 inch sized balls. Place dough balls at least 2 inches apart on baking sheet. Lightly press down on each ball of dough with fingers.
- Then, sprinkle sea salt on top if desired. Bake for 9 to 11 minutes or until middle of cookies are set.
- Remove from oven and cool for 4 minutes on the pan before removing to a wire rack.
- Store in an airtight container at room temperature for 2 days or in the fridge for 3 to 4 days.
Notes
- Do not skip refrigerating the cookie dough.
- Dough can be chilled for up to 24 hours.
- The longer the dough chills, the less the cookies will spread.
- Bake until the cookies look just set in the middle.
- Store cookies covered at room temperature for up to 3 days.
Calories: 268kcal, Carbohydrates: 19g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 136mg, Potassium: 108mg, Fiber: 3g, Sugar: 10g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 1mg