Golden, delicious, vegan and gluten-free shortbread cookies with a marmalade orange jam filling. Drizzle these thumbprint cookies with 70% Dark Chocolate for the best chocolate-orange cookie that is easy and quick to make, without any chill time required.
By Nourishing Amy
Chocolate Orange Thumbprint Cookies
Prep Time: 10
Serves: 10 People
Ingredients
1½ cups oat flour (oats blended into a flour)
¾ cup ground almonds
3 tbsp (45ml) coconut oil, melted
2 tbsp (30ml) maple syrup
1 orange, zested
10 tsp marmalade
½ Divine 70% Dark Chocolate bar
Sprinkles, optional
Method
Step 1
Preheat the oven to 350F and line a baking sheet with parchment paper.
Step 2
For the cookies: add the oat flour, ground almonds, coconut oil, maple syrup and orange zest to a bowl and stir to a sticky cookie dough.
Step 3
To shape the cookies: divide the mix into 10 equal-sized pieces and roll into balls. Place on the sheet and flatten down with your hands or the base of a glass to about 2-inches wide.
Step 4
To bake: place in the middle of the oven for 10 minutes, turning the tray 180º after 5 minutes.
Step 5
Make the thumbprints: immediately from the oven, press a thumb or small teaspoon measure into the middle of the cookie, being careful that the cookies don’t crack. Allow to cool fully.
Step 6
To decorate: chop the chocolate small and melt until glossy. Fill each cookie with some marmalade jam and drizzle with melted chocolate. Add sprinkles, if desired.
Step 7
Enjoy straight away or allow the chocolate to set and keep for 3-5 days in a sealed container.
