Really, there's pretty much nothing that we love more than cookies warm out of the oven. This recipe from VN columnist Beverly Lynn Bennett combines two of our favorite flavors, chocolate and orange, and are the perfect ending to a leisurely weekend brunch. You know, in case you happen to be celebrating Easter this weekend. If not, do you really need a reason to enjoy cookies?
Makes 36 cookies
What You Need:
2 cups barley flour
2 cups oat flour
Zest of 2 oranges
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2/3 cup maple syrup
2/3 cup brown rice syrup
2/3 cup safflower oil
1 tablespoon vanilla
1 cup raw cashews, roughly chopped
2 (2.8-ounce) packages non-dairy, orange-flavored dark chocolate bars, cut into bite-size chunks
What You Do:
1. Preheat the oven to 350 degrees. In a large bowl, combine barley flour, oat flour, orange zest, cinnamon, baking powder, baking soda, and sea salt, stirring well to combine. Add maple syrup, brown rice syrup, safflower oil, and vanilla, stirring well to form a soft dough. Add cashews and chocolate, and fold gently to combine.
2. Lightly oil 2 cookie sheets. Working in batches, drop cookie dough by tablespoonfuls onto the oiled cookie sheets, spacing them two inches apart.
3. Bake for 12 to 15 minutes or until lightly browned on bottom. Allow cookies to cool for 2 minutes before transferring them to a rack with a spatula to cool completely. Place cookies in an airtight container for storage.
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