Makes approximately 12
For the cookies:
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup chopped cacao (melted gradually over low heat and cooled)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp powdered angelica root
- 1/2 cup granulated sugar
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 2 tbsp fresh blood orange juice
- 1 tbsp finely grated blood orange zest
- 2 tsp vanilla extract
- 1 tbsp crushed fennel seeds
For the Glaze (optional):
Ingredients:
- 1 cup powdered sugar
- 2-3 tbsp fresh blood orange juice
Method:
1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and crushed fennel seeds. Set aside.
3. In a separate large bowl, mix together the melted cacao, coconut sugar, angelica powder, brown sugar, melted coconut oil, blood orange juice, blood orange zest, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Using a cookie scoop or spoon, portion out 1-inch (2.5 cm) dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
6. Bake the cookies for 10-12 minutes. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. In a small bowl, combine the powdered sugar and blood orange juice to create a smooth glaze. If the glaze is too thick, add more juice, and if it's too thin, add more powdered sugar.
8. Drizzle or spread the glaze onto the cooled cookies and let it set for about 15-20 minutes.