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
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
Preheat the oven to 350F and line a baking sheet with parchment paper.
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.
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.
To bake: place in the middle of the oven for 10 minutes, turning the tray 180º after 5 minutes.
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.
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.
Enjoy straight away or allow the chocolate to set and keep for 3-5 days in a sealed container.