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Orange Infused Cookie with Creamy Orange Sherbert Frosting

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This Orange Infused Cookie with Creamy Orange Sherbert Frosting is light and very refreshing.  The frosting reminds me of those old fashion sherbert ice cream bars that I use to eat at Dairy Queen in my younger days.   The cookie has a sweet, slight hint of orange which pairs beautifully with the orange sherbert frosting.  I grated some orange peel on top for decoration and then added a slice of orange on top.  Heaven!  I recommend that you don’t put the orange slice on top until ready to serve due to the juice in the orange.

I hope you enjoy this cookie.  It is a winner!

Ingredients:

  • 2 cups oats,gluten-free
  • 1 cup oat flour
  • 1 cup almond butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw, cold pressed coconut oil, melted
  • 1 1/2  tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 tsp orange extract

Preparation:

  1. To make your oat flour,  place 1 cup of raw oats in the food processor and process until it becomes a fine powder.
  2. Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
  3. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  4. You will need 2 large sheets of wax or parchment paper.  Place one piece on the kitchen counter, next lay your batter in the center of the paper, add the 2nd piece of paper on top and using a rolling pin, roll your dough out to the desired thickness.
  5. Using cookie cutters, press out your cookie shapes and transfer to the mesh sheets that came with your dehydrator.
  6. You can skip this step of rolling the batter out and just form small balls and flatten with your hands.  It’s up to you!
  7. Dehydrate them at 145 degrees for 1 hour, then reduce to 105 degrees and continue drying for up to 8hrs.  They won’t become crispy. But the outsides will firm up.

**To melt you coconut oil** – the best way to melt you coconut oil is to boil some water in your tea kettle.  Set your coconut oil jar in a large bowl and pour the hot water over it.  It will take less than 5 minutes to get some of it melted.  If you use the microwave you risk over heating the oil.

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Orange Sherbert Frosting

Yields: 4 cups

Ingredients:

  • 2 cups raw cashews, soaked (min. of 1 hour)
  • 2 cups coconut milk
  • 1/2 cup raw agave syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1/8 tsp sea salt
  • 2 Tbsp lecithin**
  • 1 cup raw cold pressed coconut oil**
  • 1/4 cup Irish moss
  • 1/2 tsp orange extract (or to your liking)
  • natural food grade orange food coloring

Preparation:

  1. Add to blender all ingredients except the coconut oil and lecithin.
  2. Blend well until smooth and creamy (3-5 mins).
  3. Stop blending and add the lecithin and melted coconut oil.
  4. Resume blending until oil and lecithin are well incorporated.
  5. Add in the Irish moss, orange extract and food coloring and blend till incorporated.
  6. It’s best to chill the frosting, giving it time to firm up a bit.
  7. Tip: blend really well! If the frosting doesn’t taste rich and flavorful, add another small pinch of salt and blend a little longer.

I made up some goodie trays to share with some friends tomorrow.  I placed the orange slices in a small cup within the container and made a little note on the container, instructing people to add the orange slice when they go to eat the cookie.  I just love these trays.

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