Orange Olive Oil Cookies

Fresh baked cookies are totally awesome. And whole grain, vegan cookies, made with a healthful oil are even more awesome. If you're willing to try some cookies that are a little out of the box, you are going to love these cookies. Don't get me wrong, these are cookies for grown ups. Not that they contain any booze or other illicit substances, but they are more subtle and lightly flavored than the more in-your-face favorites. The olive oil gives them a hint of savory, and makes the citrus flavor pop. It also gives a crispy, crumbly texture that you usually can't get without eggs. These were the perfect afternoon snack for several afternoons last week, they went perfectly with my afternoon licorice tea.


Orange Olive Oil Cookies

Makes 12-16 cookies

Ingredients:

• 1 C whole wheat pastry flour
• 1 tsp baking soda
• 1/8 tsp fine sea salt
• 1/4 C + 2 tbsp olive oil
• 1/2 C granulated sugar
• 2 tbsp fresh orange juice
• 1 tsp vanilla
• 1/2 tsp orange zest (zest the orange before you peel it for best results)
  

Directions:

• Line a baking sheet with parchment and preheat oven to 325 degrees.
• In a medium bowl, whisk together flour, baking soda and sea salt.
• In a large mixing bowl (or stand mixer), beat together sugar, olive oil, orange juice, vanilla and orange zest.
• Slowly pour flour mixture into olive oil mixture and blend until just combined.
• Drop dough by rounded tablespoons onto prepared baking sheet. (be sure to leave plenty of room – approx. 3″ – between cookies as they will spread)
• Bake at 325 degrees for 12-15 minutes.
• Let cool slightly until firm on baking sheet then remove to wire rack.

Coconut Orange Scones

I decided to have a very lazy Sunday. From time to time, I need to not do anything but read something trashy, watch some movies, catch up on Jersey Shore and lay like broccoli. I also like to take some time and make myself a snack I wouldn't have time for during the week. Trashy romance novel? Check! Movie? Check!

The only thing I needed was some scone goodness. I started from a recipe in The Art of Simple Food, and riffed a vegan recipe from there, using coconut in lieu of cream, coconut oil in lieu of butter and adding orange zest to up the flavor quotient. After the scones came out of the oven, I paired them with some orange creme dream Talbot tea and had a civilized tea (in my jammies).


Orange Coconut Scones

Makes 4 coffee shop sized scones

2 cups flour (I used unbleached all-purpose, but white spelt or white whole wheat would be even better)
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup evaporated cane juice
1 1/3 cup coconut milk (I just used the kind from the can)
1 orange zest
2 tablespoons coconut oil
2 tablespoon evaporated cane juice

Preheat the oven to 400 degrees. Measure and mix together the dry ingredients. Stir in the coconut milk and orange zest. Mix until the dough just starts to come together. It will be sticky. Turn it out onto a flour surface and knead briefly until it comes together. Pat into an 8-in circle. Brush with the melted coconut oil. Sprinkle with 2 tablespoons evaporated cane juice. Cut into four wedges and put on a parchment lined cookie sheet. Bake for 17 minutes or until golden brown.

Enjoy! They are great with a touch of butter or earth balance, and I would imagine they would be lovely with some jam.