I’m not sure who first put the two flavors together, or why we tend to associate it with Christmas- but nothing says the holidays like chocolate and orange. I love chocolate crinkle cookies, but this year I wanted to amp up the flavor a bit. Nielsen Massey sent me a bottle of their pure Orange Extract, and with it I took our usual chocolate crinkle cookies to another level. The orange flavor is there, and chocolate too – and they’re so much better than some chocolates wrapped in tin. Gluten free, dairy free, and bound to become a new holiday favorite – you have to try them this year!
Ingredient:
1 cup Cocoa Powder- 2 cups Sugar
- 1/2 cup Vegetable Oil
- 4 Eggs
- 2 tsp Pure Orange Extract
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca Starch
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Powdered Sugar
Directions:
- In your mixing bowl combine your cocoa powder, sugar and vegetable oil. Add your eggs one at a time and then your orange extract.
In a medium bowl combine your white rice flour, tapioca starch, baking powder and salt. Slowly add to your wet mixture in the mixing bowl and mix until just combined.- Refrigerate for at least 4 hours – but this is a great recipe to make the night before.
- Preheat your oven to 350 degrees.
- Scoop your dough into 1/2 in balls (it will be a tad sticky) and roll in powdered sugar. Place on a lined baking sheet 1 inch apart.
- Bake 10-12 minutes until done. Allow to cool on the cookie sheet for a few minutes before moving to the cooling rack.
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