Crispy at the edges and chewy in the middle, these espresso-infused orange cookies are the perfect treat with a cappuccino or tea.
Orange Cappuccino Cookies
Crispy at the edges and chewy in the middle, these espresso-infused orange cookies are the perfect treat with a cappuccino or tea.
Equipment
- Baking sheet
- medium bowl
- Large bowl
- Parchment paper or silicone baking mat
- Whisk
- Wire rack
Ingredients
- 1½ cups 180 g whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup 96 g raw sugar
- ¼ cup 60 ml pure maple syrup
- ¼ cup plus 2 tablespoons 90 ml canola oil
- 1 teaspoon pure orange extract
- 2 teaspoons instant espresso powder
- 3 tablespoons 45 ml plain soy or other nondairy milk
- 1 cup 120 g nondairy bittersweet chocolate chunks
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Whisk in the sugar.
- In a large bowl, combine the maple syrup, oil, orange extract, espresso powder, and milk.
- Whisk until the espresso powder is dissolved.
- Stir in the chocolate chunks.
- Stir the dry ingredients into the wet mixture until combined.
- Divide the dough into 12 equal portions (about 2 tablespoons per cookie).
- Place on the prepared baking sheet and flatten slightly, as they do not spread much while baking.
- Bake for 14 minutes, or until the edges are golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy with a hot cappuccino or a citrusy herbal tea for a delightful pairing.
Wine Advice:
Pair with a sweet Italian dessert wine like Vin Santo or a coffee-based liqueur.
Nutrition values
Calories: 160 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 7 g | Sugar: 11 g