These cookies are so rich and decadent, you’d never guess that they’re gluten-free, dairy-free, and low-FODMAP too! Their orange-chocolate flavor makes them perfect for the holidays!
What flavor do you think of when you think Christmas?
Peppermint’s common, and gingerbread. Lots of people mention eggnog (so, basically, nutmeg), and cinnamon. But it always surprises me that more folks don’t mention orange.
I very much associate orange, especially chocolate-orange, with Christmastime.
See, for a lot of history, importing fruits and veggies, or even shipping them a long ways across the Unites States, was much more difficult to do than it is now. Fruits and veggies could only be had when they were in season, and oranges are in season in Florida…in the winter! So for a long time in the United States, it was traditional to put an orange or two in the toe of someone’s Christmas stocking. It was considered a real treat to get sweet, fresh fruit in the wintertime!
For these cookies, I wanted to get just the right balance of chocolate and orange, so I had a couple of people taste test: my roommate and my neighbor/colleague/friend a few apartments down. Not only did both lovely ladies say the orange-chocolate balance was just right, but my neighbor also said she never would have guessed that they’re dairy-free!
I took two rounds of photos, and neither of them turned out great, but I guess you’ll just have to believe me that these beauties are both beautiful and delish!
- 1 cup granulated sugar
- 1/4 cup + 2 Tbsp. baking cocoa
- 1/4 cup + 2 Tbsp. vegetable oil (3 fluid oz.)
- 2 large eggs
- 1 tsp. orange extract
- 1 cup low-FODMAP, gluten-free flour blend, such as King Arthur (or regular flour, if tolerated)
- 1/4 tsp. xantham gum (omit if using regular flour or if your gluten-free flour blend contains gum)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup dairy-free mini semisweet chocolate chips, such as Enjoy Life
- 1/4 cup powdered sugar
- In a medium bowl, mix together the sugar, cocoa, oil, eggs, and orange extract.
- In a separate bowl, combine the flour, gum (if using), baking powder, and salt.
- Add the flour mixture to the sugar-cocoa mixture and stir to combine. Stir in the chocolate chips until they are evenly mixed through the batter.
- Place the cookie dough in the refrigerator and chill overnight, or four hours minimum.
- When you're ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Line a baking tray with parchment paper or nonstick cooking spray.
- Pour the powdered sugar into a small bowl. Then, with clean hands, pinch off large pieces of cookie dough and roll into golf-ball-sized balls, about 1 1/2 inches. Roll each dough in the powdered sugar and then place on the baking tray. Place them a few inches apart, as they will expand significantly during baking.
- Bake cookies 10 to 12 minutes, or until the edges are firm.