I love making cookies, especially chocolate cookies of any kind. Today, I tried something that I have never done before—an orange chocolate cookie. I’ve made orange chocolate truffles before, but not cookies, and they were even better than I’d imagined. Orange is the perfect seasonal flavor to welcome spring and complements the rich chocolate so well. If you like chocolate (who doesn’t?) you are going to absolutely love these gluten-free Chocolate Orange Truffle Cookies. 

These Chocolate Orange Truffle Cookies are simply the best. They are almost like brownies, with an intense chocolate flavor. Rich and fudgy with a touch of citrus, these will satisfy any chocolate craving.

For the orange juice that gives these cookies their delicious citrus flavor, I choose Florida’s Natural Orange Juice. Florida’s Natural comes from pure Florida oranges. There are no artificial flavors or ingredients, and Florida’s Natural only uses oranges hand-picked from their grower-owned orange groves in Florida. Plus, Florida’s Natural orange juice is full of vitamins and minerals like potassium and vitamin C.

This recipe calls for two types of chocolate, which gives the cookies their sensational brownie flavor. I wanted to keep my cookies strictly orange and chocolate so the flavors would really stand out, but you can also include add-ons to the recipe, such as walnuts or pecans that will add just a little bit of crunch.

These Chocolate Orange Truffle Cookies are decadent, exceptionally tasty and perfect for any chocolate lover. If you are looking for a cookie with a rich, fudgy texture and intense chocolate flavor, this is your recipe.

Enjoy!

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Chocolate orange truffle cookies

Miryam's original recipe

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Ingredients:

• 3 tbsp Florida’s Natural^® Orange Juice
• 12 oz dark chocolate chips
• 1 cup whole wheat pastry flour or gluten-free flour
• 1/3 cup unsweetened or Dutch-process cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/4 teaspoon Celtic salt
• 1/3 cup coconut oil, room temperature
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 2 tablespoons orange zest
• Flaky sea salt, optional

Directions:

Melt 8oz of the chocolate chips in a double boiler or in the microwave. If using the microwave, cook in 20-second increments, stirring after each until the chocolate is completely melted. Set aside to slightly cool.

In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and remaining 4oz of chocolate chips together. Set aside.

Transfer the melted chocolate to a large bowl or stand mixer fitted with a paddle attachment. Add the eggs and orange zest and beat on high speed until combined, about 1 minute. Add the coconut oil and mix for another minute or so on medium speed, until combined. Add dry ingredients and mix on medium speed until smooth and creamy, about 2 minutes.

Transfer the dough to the refrigerator and chill for at least 30 minutes or up to two hours.

Preheat oven to 350°F. Line baking sheets with unbleached parchment paper.

Spoon the dough onto baking sheets, using approximately 2 tbsp of dough for each cookie, placed 3 inches apart. Bake for 10-12 minutes or until the edges appear set. The centers will look a little soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, top cookies with a pinch of flaky sea salt.

 

 

 

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I have been trying to bake more in the past few weeks, however,  I have am finding myself tied up with school still. Too much to study and too little time to do fun stuff. I actually hate the fact that I can’t spend more time in the kitchen. I really can’t wait to be done with school.

I love making cookies because they are quite quick to put together so when I have the urge to have something sweet that is what I turn to. The batter comes together quite quickly so it is the perfect dessert treat to make in a flash..

These whole wheat chocolate pecan coconut cookies were out of this world. I should actually keep cookie batter ready to go in my freezer for whenever I feel like having something sweet. I have never done that but I know many of my baker friends have told me about it. Maybe I will try it soon.

When making cookies I actually get my kids to help when ever possible. They love getting in the kitchen with me so there is not much convincing I have to do especially when I need help to make cookies.

For these whole wheat chocolate pecan coconut cookies you can add any other nuts of your choice. Also if you would like to substitute the chocolate for dried fruit you can do that. Cookie batters is very versatile so anything goes.

I hope you like these whole wheat chocolate pecan coconut cookies. I know I will be baking another batch pretty soon.

Enjoy!

Whole wheat chocolate pecan coconut cookies

Miryam's original recipe

Yield: 24 cookies

Total Time: 30 minutes

Ingredients:

• 3/4 cup coconut oil, room temperature
• 1 cup unrefined sugar
• 2 cups whole wheat pastry flour
• 1/2 cup shredded unsweetened coconut 
• 1 tsp aluminum free baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp celtic salt
• 1 large egg
• 2 tsp pure vanilla extract
• 6 ounces dark chocolate, coarsely chopped
• 3/4 cup pecans, chopped

Directions:

Preheat the oven to 350F. Line 2 baking sheets with unbleached parchment paper.

In the bowl of a stand mixer, beat sugar and coconut oil. Add egg and vanilla and combine until smooth.

With the mixer on low, slowly add the flour, baking soda, coconut, salt and cinnamon. Stir to combine mixture. With a spatula stir in the chocolate and chopped pecans.

With a medium cookie scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 11-15 minutes. Cool 5 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.

The post Whole wheat chocolate pecan coconut cookies appeared first on Eat Good 4 Life.

Healthy snacking is what I am all about, specially when it comes to snack at work or in school. I am the master of trying to keep healthy treats and making sure I come up with new recipes that are tasty, easy and are able to keep me going. These no bake pistachio cookies are nothing but the prime example.

These no bake pistachio cookies not only are extremely easy to make but they are healthy. These are definitely a boost of energy. They are also gluten free and vegan so for those following especial diets this are a great treat.

Nuts are one of my favorite ways to snack because they are full of protein, vitamins and minerals. I don’t like to indulge on empty calories so when ever possible nuts are the way to go for me and my family when it comes to snacking. Did you know?

• Thirty pistachios are only 100 calories for a snack that offers both crunch and seasoning, making them a satisfying snack choice.
• Almost 90% of the fat found in pistachios is unsaturated fat, i.e. the good stuff, making them a better snack choice than popular fried snacks foods like potato chips.

I happen to love Wonderful Pistachios because they are also full of antioxidants. A serving of Wonderful Pistachios provides an alternative to snacks high in added sugars and saturated fat.

Load your work snack drawer with healthy snacks, like Wonderful Pistachios. They’re perfect to have when hunger strikes. I also keep them in my kids back pack and my bag to make sure that when ever we get hungry we can have a healthy snack. The little packs are wonderful for this.

Snack mindfully with The Mindful Nut. Wonderful Pistachios are the guru masters of portion control. Cracking each shell may help you slow down and savor the moment. So, sit back, relax, and focus on a healthy you.

I hope you like this amazing no bake pistachio cookies. They are super easy, tasty, healthy and great to have around your work station.

Enjoy!

No bake pistachio cookies

Miryam's original recipe

Yield: 16 cookies

Total Time: 30 minutes

Ingredients:

• 1 cup pitted dates
• 1 cup Wonderful Pistachios
• 1/3 cup almond flour
• 2 tbs water
• 1 tsp vanilla extract

Covering

• 1 cup dark chocolate, melted
• 1/4 cup Wonderful Pistachios, finely chopped

Directions:

Line a cookie sheet with unbleached parchment paper and set aside.

Add the dates to your food processor and pulse until it resembles coarse bread crumbs. Add the rest of the ingredients and pulse until the mixture comes together.

Form little round cookies.

Dip each cookie in chocolate and place in the prepared baking sheet. Sprinkle the chocolate with the chopped pistachios. Repeat until you don't have anymore dough.

Place in the freezer for about 30 minutes until the chocolate solidifies. Store cookies in the refrigerator.

The post No bake pistachio cookies appeared first on Eat Good 4 Life.

I am almost done with the didactic portion of PA school. I can’t believe how fast these 3 past semesters have flown by. I think that is a good thing because to be honest, it has been one of the hardest things I have had to do in my life.

Not only because of the amount of material I had to memorize and learn in such a small period of time, but because leaving my family and moving 2 hrs away from home and seeing my kids only twice a month was the worst part.

I have actually 3 more semesters to go but I hope and pray that these are much easier on me and my family. We shall see.

Because of school, I haven’t had much time to get in the kitchen to cook and bake as I have wanted to, however, since we had about 4 days off this week, the minute I got home I started my cooking  baking marathon. I kid you not, I probably made 6 different recipes that day. I really don’t know what it is but the urge to get in the kitchen, especially after a while, it is just normal for me.

These almond butter oatmeal chocolate cookies come from my friend Erin’s blog Meaningful Eats. Her recipes are all gluten free so make sure you go ahead and visit her blog. She has awesome recipes and photography.

I have been wanting to make some skillet brownies for quite as long as can remember as well. I have this gluten free recipe that I want to tackle soon so most likely it will be my next baking project. We shall see.

Until then, I hope you like these almond butter oatmeal chocolate cookies. You can half the recipe and make less cookies  if you like but for me, well I wanted these to last a bit longer.

Enjoy!

Almond butter oatmeal chocolate cookies

Yield: 48 cookies

Total Time: 30 minutes

Ingredients:

• 1 1/3 cup gluten-free rolled oats
• 2 tsp aluminum free baking soda
• 1/4 teaspoon celtic salt
• 2 tsp cinnamon
• 1 cup unsweetened shredded coconut
• 16 oz almond butter
• 1 cup unrefined sugar
• 4 eggs
• 4 tsp vanilla extract
• 8 oz dark chocolate bar

Directions:

Preheat the oven to 350F. Line 4 baking sheets with unbleached parchment paper.

In the bowl of a stand mixer, beat the almond butter, sugar, eggs, and vanilla until smooth, about 2 minutes.

With the mixer on low, slowly add the oats, baking soda, coconut, salt and cinnamon. Stir to combine mixture. With a spatula stir in the chocolate. The dough will be very sticky!

Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 10 minutes. Cool 5 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.

NOTE: I made a large badge but you can half the batter and make less cookies.

Recipe slightly adapted from Meaningful Eats

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I think my friends are quite lucky, these no bake lime coconut cookies  will be included in their goodie bags. I am making several recipe for them this season so I think they will very pleased. They will all be gluten free and vegan since some of my friends follow especial diets.

Anyways, these no bake coconut lime cookies are quite unique. I made the batter with a mixture of gluten free oats, coconut and almond flour as well as hulled hemp seeds. It is my first time using coconut flour without baking it first. I have seen many recipes using coconut flour for no baked goods so I actually wanted to try at least once. I am glad I did. Not only the texture is unique but it also adds some fiber to the cookies.

I actually love making no bake sweets. My friends thought I would be in the kitchen for days on end but because I decided to make all my goodies no bake this season I was done in one day. More convenient and easier than baked ones. I think my food processor almost burnt down this time around I was using it so much. Oh well, I am glad it didn’t because I don’t think I could afford getting a new one right now.

When making sweet treats I almost always use Bob’s Red Mill flours. I love their flaxseed meal, hulled hemp seeds and many of their healthy baking products.  To make these cookies today I used their coconut, and almond flour as well as their unsweetened shredded coconut and hull hemp seeds. Make sure you visit their website. They have anything you will need for your healthy baking and cooking. Their products are truly top notch.

Anyways, I am sure many of you are busy baking away this season. I have quite a few no bake desserts in the blog so if you like to take a look. I am sure you will find some that you like. For now, I leave you with these no bake coconut lime cookies that I am sure will satisfy many of you.

Enjoy!

No bake coconut lime cookies

Miryam's original recipe

Yield: 40 cookies

Total Time: 30 minutes

Ingredients:

• 3 cups gluten free oats
• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 1/2 cup hulled hemp seeds
• 1/2 cup maple syrup
• 3 limes, juice
• 2 cups dark chocolate chips, vegan if need be

Directions:

Add the hemp seeds, coconut, almond flour, shredded coconut to your food processor and pulse until they are almost pulverized. Add the remainder of the ingredients except the chocolate chips and pulse until the mixture comes together. If it doesn't just add 1 tablespoon of water at a time until it does.

Line a baking sheet with unbleached parchment paper. With your hands make little balls and flatten them out and place in the prepared baking sheet.

Melt the chocolate in a microwave save bowl at 45 seconds intervals until completely melted.

Dip each cookie half way and place back in the tray. Repeat with all the cookies and place in the freezer for a few minutes until the chocolate solidifies.

The post No bake coconut lime cookies appeared first on Eat Good 4 Life.

I have been trying to increase the number of gluten free cookies I have made for the blog and I think this is by far my favorite batter to use while making gluten free cookies.

You can use this batter pretty much for any other type of drop cookie you may want to bake. You can even use chocolate chips, any other nuts or dried fruit of your choice. Anything goes!

I still haven’t decided yet what cookies to add to my friends and family goodie bags this year. I want to make sure there is at least one gluten free cookie in there so maybe this gluten free pistachio cranberry cookies may make the cut. Will see, who knows…

To get the gluten free pistachio cranberry cookies recipe make sure you visit my friends at Nuts.com They have all the healthy ingredients you need to bake around the holidays. From nuts, flours, dried fruits to coconut oil, nut butters and much more.

Enjoy!

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