Orange Cappuccino Cookies
These crispy, chewy cookies blend the warm flavors of espresso and orange, making them the perfect companion for a cup of tea or cappuccino. Enjoy a flavorful treat with every bite!
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- wire rack
Ingrediënten
- 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
Instructies
- 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 whole wheat flour, baking powder, and salt.
- Whisk in the raw sugar.
- In a large bowl, combine the maple syrup, canola oil, orange extract, espresso powder, and soy milk, whisking until the espresso powder is dissolved.
- Stir in the chocolate chunks.
- Stir the dry ingredients into the wet ingredients until well combined.
- Divide the dough into 12 equal portions, using about 2 tablespoons (50 g) of dough per portion.
- Place the dough portions on the prepared baking sheet and flatten them almost as much as you want, as the cookies won’t spread much during baking.
- Bake for 14 minutes or until the edges are golden brown.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these cookies alongside a cappuccino or hot tea to enhance their warm flavors. They’re the perfect snack for a cozy afternoon.
Wine Advice:
Pair with a smooth dessert wine like a late-harvest Riesling to balance the coffee and citrus flavors.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 8 g | Fiber: 3 g | Sugar: 10 g | Salt: 0.2 g
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