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Home » Recipes » Chocolate Orange Cornmeal Cookies (gluten-free)
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Chocolate Orange Cornmeal Cookies (gluten-free)

Yield:  12


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Recipe by Dreena Burton.
Ingredients:

Chocolate Orange Cornmeal Cookies (gluten-free)

  • 2/3 cup cornmeal (fine cornmeal, not corn grits)
  • 2 tbsp amaranth flour
  • 3 tbsp cocoa powder
  • 2 tbsp potato starch flour (not potato flour)
  • 1 tbsp tapioca starch flour
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/4 cup unrefined sugar
  • 3 tbsp non-dairy chocolate chips (see note)
  • 1/4 tsp sea salt
  • 1 tsp orange zest (optional, see note)
  • 1/3 cup brown rice syrup
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup organic canola oil
 
Directions:

Chocolate Orange Cornmeal Cookies (gluten-free)

  1. Preheat oven to 350°F (176°C).
  2. In a bowl, combine the dry ingredients, sifting in the cocoa powder, potato starch flour, tapioca starch flour, baking powder, and xanthan gum, and stir until well combined.
  3. In a separate bowl, combine the brown rice syrup with the vanilla and stir until well combined. (If the brown rice syrup is difficult to mix, try warming in a heat-proof dish in the toaster oven for a couple of minutes.) Then, stir in the canola oil, and add this wet mixture to the dry. Stir through until just well combined.
  4. Place spoonfuls of the batter (about 1- 1½ tbsp in size) on a baking sheet lined with parchment paper. Bake for 11-12 minutes.
  5. Remove from the oven, let cool on the pan for no longer than a minute, then remove with a spatula and transfer to a cooling rack.
  6. Note: If using the orange zest, you can also add more orange flavor to these cookies using an orange-flavored dark chocolate bar. Instead of using chocolate chips, break or cut the bar into small morsels and mix into the batter in place of the chips.