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Yields 35 cookies
Starting from the left and working to right, I wanted to share with you the texture of some of the ingredients I used. The texture of each individual ingredient will affect the over-all end result. So, on the left, we start with the almond flour. I used a almond flour from Honeyville. If you want to make your own almond flour, click on the link that I provided within the ingredient list. If you want to make the almond flour white, you will want to pop the skins off of the almonds. I did a post on that here. The second item is ground coconut flakes. I did this in my Bullet. This has been a valuable tool for me in the kitchen and I use it almost daily. The third item is raw coconut flour. I use the Coconut Secret brand and love working with it. Ok, I hope that was helpful.
Pulsing all the dry ingredients together in the food processor helps to evenly distribute it so you don’t end up with surprise bites of clove clumps.
This orange was ripe and so sweet! Using ripe, tasty oranges will make all the difference in the outcome of your recipe. A ripe orange will provide a beautiful aroma and the perfect level of sweetness. I have had my fair share of tasteless oranges, so be sure to taste test your orange before using it.
Zesting the orange ~ when you are zesting the orange (or any citrus fruit in the future) use a gentle hand when doing so. You don’t want to press to hard and zest the white part of the rind. That part is bitter and can change the flavor profile in the end. So with a light hand, make one pass over the grater, rotate and keep going all around the orange.
Just like the dry ingredients… it is helpful to mix all the wet ingredients together in a separate bowl.
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