Recipe Feature: Whole Wheat Orange Coffee Cookies
Have your coffee and a delicious cookie in one bite! Anne of Yes, Please Baked Goods recently shared her recipe for Whole Wheat Orange Coffee Cookies where she uses Fazenda's Colombia - Antioquia. She shares healthier recipes of all of your favorites and new creative spins for soon-to-be favorite baked goods daily!
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RECIPE: WHOLE WHEAT ORANGE COFFEE COOKIES
1/2 cup sprouted brown rice flour (you can swap all-purpose flour)
3/4 cup whole wheat pastry flour (I love Four Star Farms freshly milled flour)
2 tbsp malted milk powder
1 tsp potato starch
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tbsp finely Fazenda Coffee Colombia ground coffee
1/3 cup unsweetened shredded coconut (I like Bob’s Red Mill brand)
1/2 cup unsalted butter, melted
1/2 cup cane sugar
3/4 cup dark muscovado sugar (regular dark brown sugar works too)
1 tsp vanilla
1/2 tsp orange extract (if you can’t find orange extract, use 2 tsp orange zest)
1 large egg
In a medium bowl, combine the brown rice flour, whole wheat pastry flour, milk powder, potato starch, baking soda, baking powder, salt, coffee, and shredded coconut. Whisk out any lumps and to combine everything.
In a large heatproof bowl, combine the butter, cane sugar, and muscovado sugar. Cover with plastic wrap and microwave on high in 30-second intervals until the butter is melted. You can also melt the butter in a double-boiler set up: set the bowl on top of a saucepan with an inch of barely boiling water until the butter melts.
Once the butter is melted, add the vanilla and orange extracts and whisk everything together until smooth. Let cool for 15 minutes. Once cooled, add the egg and whisk to incorporate.
Using a spatula, fold in the flour mixture until just fully combined. The dough will be a little sticky, but that is ok. Cover the dough with plastic wrap and chill in the fridge for at least 2 hours. This is an important step so don’t skip it.
After 2 hours, preheat the oven to 350F and line a baking sheet with parchment. Using a cookie scoop or a large spoon, scoop 1.5 tbsp balls of dough onto baking sheet, leaving 2 inches between each ball of dough.
Bake for 11 to 14 minutes, until the edges are golden brown and the middle is still slightly gooey. Let cool for 15 minutes before scooping up and enjoying with a glass of milk.