The ChipMonk Baking Vault is open again, and boy do we have a treat in store for you! This time we’re sharing another of our secret legacy recipes: Low-Carb Chocolate Orange Cookies! These delectable cookies mimic orange slices dipped in chocolate. The combination of decadent dark chocolate with the sweet, citrusy flavor of oranges will definitely leave you wanting more! Best of all, they have no sugar, they’re gluten free, and they have just 1 net carb per cookie. No more boring keto desserts for you - kick it up a notch and let the chocolate flow!

Chocolate Orange Cookies

(Low-Carb, Gluten Free, Keto, Diabetic Friendly)

SERVINGS: ~24 MEDIUM SIZE COOKIES (~21 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup AlluMonk (Allulose + Monk Fruit) Sweetener or Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 teaspoon Vanilla Extract (most groceries stores sell McCormick which works great)
• 1 teaspoon Orange Extract (most grocery stores sell McCormick which works great)
• 1 teaspoon Orange Zest / Orange Peel (Walmart carries this)
• 1/2 teaspoon Fine Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/4 cup (45g) Unsweetened Chocolate (Lily’s Dark Chocolate Baking Chips, Pascha 100% Cacao Chips, and Baker’s Unsweetened Baking Chocolate Bars all work)
• Red & Yellow Food Coloring (as needed)

   

INSTRUCTIONS

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, orange extract, and egg, mix together. Add food coloring to get orange color
3. In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and orange zest)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper (4 tsp size; 2 1/4" diameter), place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)

Chocolate Coating

1. Place your chocolate in a small, microwave-safe bowl. Place in microwave and zap it for 30 seconds at a time until the chocolate is fully melted. Make sure to do this in 30 second increments or you could burn the chocolate.
2. Using a spoon or spatula, scoop the melted chocolate and drizzle it on to the top of the cookies. Let the chocolate and cookies cool, and serve. Keep in an airtight container (best if kept refrigerated).