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    Vegan Coconut Orange Cookies (Gluten-Free)


    • 1/2 cup (120ml) coconut oil, room temperature
    • 3/4 cup (150g) granulated sugar (see note)
    • 1 tablespoon orange zest
    • 3 tablespoons orange juice, freshly squeezed
    • 1 tablespoon ground flaxseed
    • 1 1/4 cup (160g) gluten-free all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon xanthan gum (omit if gluten-free flour blend contains it)
    • 1/4 teaspoon fine sea salt
    • 1 cup shredded coconut


    1. Preheat the oven to 350°F and prepare a cookie pan with parchment paper.
    2. In the bowl on a stand mixer or large mixing bowl with electric beaters, combine the coconut oil and sugar and cream together on high for 2 minutes.
    3. Add in the orange zest and mix on high for another 2 minutes.
    4. Add in the orange juice and flaxseed and mix until combined.
    5. Add in the gluten-free flour, baking powder, xanthan gum (see note), and salt and mix until a dough forms.
    6. With a large 3 tablespoon cookie scoop, scoop the dough into balls and roll in the shredded coconut. Place the cookie dough balls onto the prepared cookie sheet approximately 3 inches apart.
    7. Bake for 12 minutes or until the edges are a light golden brown.
    8. Allow the cookies to fully cool on the cookie sheet. Enjoy!
    9. Store leftover cookies in an airtight container for up to 7 days or frozen for up to 6 months.

    Note: Granulated sugar can be switched with cane sugar or coconut sugar. Omit the xanthan gum if the gluten-free flour blend already contains it.

    Yield: 9-10 Large Cookies


    Thanks to @CakedbyKatie