Orange Vanilla Crescent Cookies

These cookies combine warm vanilla and sweet orange, then drizzled with rich chocolate! These cookies make a great addition to any holiday party or cutely wrap them up to give to a friend as a cute gift!

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	12 g
Carbohydrates:	12 g
Protein:	4 g
Calculated per serving.

by paleocrumbs

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Serves: 16

Ingredients

1 cup 1 cup 1 cup Cashew Flour
0.333 cup 0.333 cup 0.333 cup Coconut Flour, + 1 Tbsp.
2 Tbsp 2 Tbsp 2 Tbsp Tapioca Starch
0.5 tsp 0.5 tsp 0.5 tsp Salt
0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
2 Tbsp 2 Tbsp 2 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], (or coconut oil or grass-fed butter)
1 tsp 1 tsp 1 tsp Pure Vanilla Extract, + 1/4
1 whole 1 whole 1 whole Egg
1 tsp 1 tsp 1 tsp Orange Zest, (about 1/2 an orange)
0.062 tsp 0.062 tsp 0.062 tsp Orange Essential Oil, (about 2 drops)
0.5 tsp 0.5 tsp 0.5 tsp Coconut Oil, Organic
0.5 cup 0.5 cup 0.5 cup Chocolate Chips, Dark

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cookies: Preheat oven to 350. Line a baking tray with parchment or a silpat.
In food processor, add all the dry ingredients and blend until finely combined.
In a stand mixer or food processor, combine the egg, palm shortening, and honey. Mix on high speed, until combined. Add in vanilla extract.
Add in half of the dry ingredients and orange zest, mix until combined. Scrape down the sides and bottom of the bowl. Mix in the rest of dry ingredients, until thoroughly combined. Add in orange essential oil, and mix on medium speed. Scrape down sides.
Form dough into a big ball. Take a small amount of dough, and roll into a small log. Place small log on lined baking tray, and form it into a "smile" shape. Repeat until all your dough is used up.
Bake for 8-10 minutes, or until slightly golden on the bottom. Let cool on pan for 5 minutes, before transferring to a wire rack.
For the chocolate drizzle: Melt the chocolate on the stove top or microwave until thoroughly melted, stir in coconut oil.
Place cookies back on a lined baking sheet, and one by one drizzle with chocolate. Place in freezer for 5 minutes to speed up the setting of chocolate. Enjoy!