Description
These gluten and egg-free Italian chocolate cookies are enriched with the scent of Sicilian orange juice and naturally sweetened with date syrup, offering a healthy yet delicious treat.
Ingredients
Units
Scale
- 175 g (6 oz) brown rice flour
- Juice of 1 blood orange (2 if small)
- 2 tbsp cocoa powder
- 125 g (4 1/2 oz) date syrup
- 75 ml (3 fl oz) mild extra virgin olive oil
- Chopped pistachios (to garnish)
Instructions
- Preheat the oven to 180°C (350°F/Gas 4).
- In a mixing bowl, combine the brown rice flour with the juice of the blood orange until well mixed.
- Add the cocoa powder, date syrup, and extra virgin olive oil to the flour mixture. Stir until the dough is compact and all ingredients are well incorporated.
- Roll out the dough on a lightly floured surface to your desired thickness.
- Cut the dough into your preferred shapes using cookie cutters.
- Place the shaped dough onto a baking sheet lined with parchment paper.
- Garnish each cookie with chopped pistachios.
- Bake in the preheated oven for 12-15 minutes, or until the edges are firm and the cookies are set.
- Allow the cookies to cool on a wire rack before serving.
Notes
Use a light and high-quality extra virgin olive oil for the best flavor. These cookies are perfect for a healthy snack option. Store in an airtight container for up to a week. You can substitute the blood orange juice with regular orange juice if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 5
- Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 0