Chef Martha Morgan
Orange "Cream" Cookies Gluten-free, Allergy-Friendly and Vegan Recipe!
In September, I decided it was time to share my orange cookie recipe. I created this recipe because when I was growing up, you could buy these square orange cookies that were soft and just tasted so good. Did anyone else eat them? I can’t remember who used to make them? For my Monthly class with Rainbow Blossom Wellness center, I also decided to change the time, and I have now found out that was a mistake.
Starting November, the classes will go back to 11:30 am. November class will be all about Thanksgiving feast so follow my social media post about that or Rainbow Blossom's website.
So for the first time since I started these classes, I had no one signed up. So let’s make some orange cookies anyway, and we will post the video on Rainbow blossoms Youtube. This was all thanks to my lovely assistant Ragean at Rainbow blossom. So you can watch the video here and see what a class would be like (just imagine people are asking questions). I do offer one on one lessons as well with custom recipes for your diet needs. Just email me at firstname.lastname@example.org to set up a free 30-minute consultation to discuss pricing.
You will need
2 sheet pans.Blender
Parchment paper or baking mats
Whisk or mixer
Preheat oven to 350 degrees Fahrenheit
Orange Cookies with Cream Glaze Ingredients
2 Whole Navel Orange washed and dried ( need approx 10 oz total)
4 oz of Apple Sauce Unsweetened ( as needed)
1 1/2 Cups of Sugar
2 Cup of Gluten-free Flour blend with Xanthium gum ( depending on liquid may have to add ¼ to ½ cup additional)
If you don’t have a mix with Xanthium gum, you can add 1 tsp Xanthium
¼ cup of extra virgin olive oil or avocado oil
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda
2 tsp baking powder
Cream Orange Glaze Ingredients
2 cups of powder sugar ( if you have a corn allergy sub a corn-free powder sugar)
1 teaspoon orange zest( optional for garnish)
4 to 6 tablespoons of safe milk alternative
Let’s Get Started!
1st we are going to wash and dry our navel oranges. You can choose to zest some orange skin for use as a garnish in the finished cookies if you like. Next, I peel the oranges and check each section for seeds; usually, there are non, but sometimes there are a few. Next, I place the orange sections and at least 1 full skin to the blender or food processor. Pulsing, I make sure the fruit and skin become a puree that resembles a sorbet. If the mixture is somewhat runny, then add the other orange peel and puree.
You will cream together the orange puree, sugar, oil, salt, and vanilla in a bowl. ( Do not add the applesauce yet) Once this mixture is well incorporated, add the flour , baking soda, and baking powder. Mixe until you have a wet dough.
Now here comes the exciting part. We have citric acid, and all this baking soda and the baking powder will create bubbles. Watch your dough. If you have very wet dough and see lots of bubbles coming up to pop quickly, the dough needs more flour. If the dough seems to be pretty goopy and thicker like a biscuit batter and you have no bubbles at all, you need more liquid, and you will add the applesauce in at this time. If your batter is thicker like a cake batter and has a few bubbles that make it to the surface, then it is perfect!I explain this better in the video if you want to watch it!
Take your baking sheets and baking mats, scoop approximately 2 oz cookies onto the sheet and bake at 350 degrees for 15 to 18 minutes. Depending on your altitude and oven.
While cookies are baking, go ahead and get your powder sugar together in a mixing bowl and your safe milk. Add 4 tablespoons of safe milk and mix, then add 1 tablespoon at a time to get your desired consistency. You can add the orange zest now, leave it out, or add a bit to the top when you are glazing the cookies.( If your glaze is too wet, it will make your cookies mushy)
Allow the cookies to cool, which takes around 20 to 35 minutes on a cooling rack. Allow glaze to set for 20 minutes to an hour before handling. These cookies are a moist bake and can be saved in an air-tight container for 1 week. I refrigerate them and then allow them to come to room temperature and enjoy with my hot tea as an afternoon snack or dessert. You can add savory spices and make these for winter. These cookies are just a blast from the past for me.
I hope this recipe helps to tame your allergy dragon. Please share this recipe, and comment on how you liked it. You can message me on all my social platforms if you have any questions about substitutions.