Orange Slice Cookies (gluten free, dairy free)
My dad and my son have declared these the best cookies ever. (Never mind that almost every time I create a new cookie recipe they deem those the best ever!). I will say, that these are the most requested cookies in my house right now so maybe they are the best ever.
This is not a paleo cookie, nor is it keto or low carb. This is a sweet treat of a cookie for sure. I like to make cookies like this for either a special occasion or for a camping trip. Camping trips involve lots of physical work, so a little extra sweet treat mixed into our day is definitely called for!
These cookies are pretty simple to put together. The only tricky part is cutting up the orange slices, but just put on your favorite music or YouTube Channel (might I suggest Functional Medicine Living ;)) and get chopping. You’ll be rewarded with fresh, delicious cookies in no time!
Orange Slice Cookies (Gluten Free, Dairy Free)
Ingredients
- 1/4 cup cup granulated sugar
- 1 cup packed brown sugar
- 1 cup palm shortening or use butter if you prefer
- 2 large eggs
- 2 cups quick cooking oatmeal or if using whole oats, blend them briefly
- pinch sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup shredded coconut optional
- 1 1/4 cups all purpose gluten free flour I prefer King Arthur Brand
- 1 1/2 cups orange slices candy, chopped finely
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine granulated sugar, brown sugar and palm shortening until totally blended well. Add in the eggs and mix well.
- Now add in the oats, salt, baking soda and baking powder. You don't need the oats to be blended, but if you are using whole oats, the cookie dough will come together better if you pulse them in a food processor a few times or blend them up in a blender a little first. Alternatively, you can use quick cooking oats which are already in smaller pieces.
- Chop the orange slices into little pieces. I chop each orange slice into at least 8 pieces, so yes, you need them to be small or they will fall out of the cookie batter and you don't want that! There is really no quick way to do this: either chop them with a sharp knife or use clean kitchen scissors. Drop the candy pieces into your flour and mix well. Coating the candy with the flour will help them to stay evenly distributed in the cookies.
- Now blend the flour/ candy combo and the coconut into the rest of the cookie batter and mix well. See note.
- Preheat oven to 375 degrees.
- Drop by scoop or spoonfuls onto parchment lined baking sheets.
- Bake at 375 for 6 minutes. Pull out the tray and flatten slightly (if you like flatter, crispier cookies). I use a glass for this. Bake 6 minutes more or until just slightly browned at the edges.
- These cookies keep well at room temperature in a tightly sealed container for up to a week.