Classic orange and chocolate together in amazingly delicious and flourless(and naturally gluten, grain and dairy free) cookies. These cookies are gooey in the middle with a smooth, crispy and crackly top just like the top of a brownie 🙂
I couldn’t help myself. I’d say sorry, but I’m not. I will tell you that this is my last puddle cookie variation though… at least for this season 🙂 Did I mention I couldn’t help it? This are SO good! Just look at that crackly, shiny top and just image how gooey and delicious they are in the middle. These were a big hit, even after I remade the original puddle cookies and after I made the peppermint version as well. I thought the kids would be done with these cookies already, but nope. Even as I’m writing this post my daughter is asking if I can make these again. And I’m not going to lie, I’m not over these cookies at all either 🙂
So I imagine these don’t need a huge introduction. One of my favorite things to put with chocolate is obviously, orange! And these are incredible. I’m not a huge fan of the flavor of orange extract although that would probably be delicious as well. But for these I just added lots of orange zest and it worked perfectly, although I should mention that the orange flavor really comes out the next day :). I’ll also add a quick note in the recipe because a couple years ago when I made candied orange peel I had quite a bit left over and ended up throwing the extra in these cookies in place of some of the walnuts. It was so amazing I’m considering making candied orange peels just to make these cookies with it again. That being said, that is pretty time consuming, and these were delicious just with some orange zest 🙂
So enjoy! This is my last cookie recipe for at least a week 🙂 I may have one more to share, but for now, this is it! I’ll be back next week with some veggie side dish recipes that you will love! Especially after so many cookies, haha!
- 3 cups (310g) coarsely chopped walnuts, or a combination of your favorite nuts (I've used almonds, walnuts and pecans before)
- 4 cups (453g) powdered sugar
- ½ cup +3 tablespoons (60g) unsweetened cocoa powder
- Scant ½ tsp sea salt
- 4 large egg whites
- 2 teaspoons vanilla extract
- Zest of 3 large oranges
Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt, vanilla and orange zest until fully combined. Add the nuts and stir in.
Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot!
Place baking sheets in the oven and bake for 12-14 minutes, rotating and switching the baking sheets half way through. The cookies are done when they are fully puffed up and cracked on top. Do not continue to bake once they have fully puffed up and cracked. Do not remove from the oven too soon as they wont hold together.
Remove from the oven when done and let cool on the baking sheet for a few minutes before sliding the parchment paper off the baking sheet onto a cooling rack to cool completely.
Repeat with the remaining cookie dough.
To give these an even more amazing orange flavor replace up to 1 cup of walnuts with candied orange peel chopped into small pieces similar in size to the walnut pieces.
Keep these in an airtight container on the counter for a week or in the freezer for much longer.
This recipe can easily be halved!
As always, when making this recipe for someone with an allergy make sure all ingredients are free from contamination.