Orange Cream Cookies

If you loved Creamsicles as a kid, you’ll love these Orange Cream Cookies. (Sorry, no photo: We ate them up before I realized we hadn’t taken the photo. And, worse, we did it twice!)

Ingredients:
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup golden raisins
½ cup chopped pecans
Sweetener equivalent to 1 cup sugar
2 tablespoons finely-grated orange rind
1 large egg
2 tablespoons coconut oil, melted
½ cup whipping cream (or coconut milk)
1 tablespoon vanilla extract

Preheat oven to 350º F.

Combine almond meal, coconut flour, baking soda, salt, raisins, pecans, sweetener and orange zest in bowl and mix.

In separate bowl, whisk egg, then add coconut oil, whipping cream, vanilla extract and mix together. Pour wet mix into dry and blend by hand thoroughly.

Spoon onto parchment paper-lined baking pan (or oiled pan) and flatten with spoon to ½-¾ inch thickness. Bake for 20-25 minutes or until toothpick withdraws dry.

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57 Responses to Orange Cream Cookies

  1. Chastity says:

    Dr. Davis,

    I have been encouraged by one of our NP’s at the doc’s office that I work at to start on this diet as soon as possible as he has been doing it for a good 3 months and has lost 60 lbs already and absolutely looks GREAT!!!! I do struggle with Breads, Pastas’, Chips, sweets, etc… ya know all the good stuff and have been reading the forum board and wanted to ask you what kind of Salad dressing are approved on this diet? I got some red wine, olive oil dressing the other day and have been putting it on my salads and even on my brocolli which has made it good. Im still trying to figure out the diet and see what all is approved and what to stay away from. Any input to help me get jump started would be great!!!!

    I joined the gym back in Feb and have already lost in a range of 23-27 lbs and have much more to go!!!!

    Thanks,
    Chastity

  2. Swan says:

    Dr. Davis,
    Is xylitol an acceptable sweetener to use in your recipes? I have ordered some of the birch xylitol, since I try my best to avoid anything made from corn, as most of the xylitol available is (and from China to boot…) What is your view of xylitol vs. erythritol? Unfortunately, the organic erythritol that was made from only cane sugar is no longer available, and, like xylitol, erythritol is made from corn. Do you have any concern about these sweeteners being made from (quite likely GMO) corn? I also use a lot of stevia, but it is difficult to use in baking.

    Thank you!

    • Dr. Davis says:

      No, no concerns about the corn source, as they should be purified and provide minimal exposure to other corn constituents.

      Xylitol is one of my preferred sweeteners. Just go lightly, as it has some potential to increase blood sugar, especially in larger quantities.

  3. Mary says:

    Will you please make a PDF downloadable version link to all your recipes? That would really come in handy.

    Also, more kid-friendly recipes like this would really be appreciated. My 7 year old girl and 13 year old boy are difficult to feed with the new tastes and textures of the wheat belly diet. That would be much appreciated.

    Sincerely,
    Mary

    • Dr. Davis says:

      Yeah, I know there’s a problem with collecting the recipes, Mary.

      If I didn’t have this day job, I’d have the time!

    • Rhonda says:

      make a screenshot of the recipe and send yourself the photo in an email, or go to photos on smartphone or ipad/tablet to view recipe. That is how I ‘save’ recipes without having a PDF.

  4. Barbara says:

    For baking without sugar, I use a product called More-Fiber Stevia Baking Blend made by a company called NuNaturals in Eugene, Oregon. It does not state that it is gluten-free, but it does not contain wheat. I contacted the company several years ago and was told that they don’t test for gluten. The product does contain oat flour, however, and maltodextrin, dextrin, acacia gum, tapioca Flour, guar gum, and xanthan gum. The website is http://www.nunaturals.com; telephone number is 1-800-7534372.

    Please let me know what you think of this product. Thanks!

    • Dr. Davis says:

      I think you could do better, i.e., a preparation without the oat and maltodextrin.

      Look for liquid stevia, e.g., KAL, or powdered stevias made with inulin. Maria Emmerich tells me that stevia glycerite is the best tasting, though I’ve not tried it myself.

  5. Jerry says:

    I recently purchased the Wheat Belly book as an audiobook through itunes. I learned a tremendous amoount of information through the 7 1/2 hour audio format and enjoyed the whole experience. That being said it appears that an important part of the book was omitted: the recipes that were included in the paper version. Is there a way to download that portion of the book from you if I somehow prove I purchased the audiobook or do I have double my cost and by the paper version to acquire the recipe component?

    • Norma says:

      I too have the same question, having purchased and “read” the book via Audible. Perhaps some type of log-in code to access tables, recipes, etc. provided to those who purchased the hard copy version.

      I am two and a half weeks into my wheat-free lifestyle and find transitioning my old wheat recipes rather challenging at times. I’m totally committed to this though as even after just 17 days I feel so much better, sleep through the night, and don’t have cravings that I used to have. My colleague at work has Celiacs, so she has a lot of sympathy for what I am doing and we’ve enjoyed sharing about our experiences as well as recipes. (Her daughter is also going wheat -free and is reading “Wheat Belly” too.) I’m looking forward to a wheat-free holiday season this year – so perhaps I will have to wait until Dr. Davis’ cookbook is available.

  6. Viki Breeland says:

    Second time making the Orange Cream Cookies – first time I did not notice that you had listed 1 teaspoon of baking soda and just automatically used aluminum free baking powder – the cookies held their shape and tasted great! My second batch just came out of the oven and I used the baking soda as listed in the recipe – this batch “reached out and touched” – My husband and I just did the taste test – just think we really liked the first ones and he was anxious for me to make them again. We both agree we like this batch better but it proves you can’t mess up a good thing! Thanks for the recipes – I copy and paste into Micosoft Word and save them in my Wheat Belly folder (this way I can increase the font size). I’m building a recipe binder because grains are a thing of the past at our house :-)

    • Dr. Davis says:

      Great, Viki!

      Yes, I am still experimenting with the best way to generate “rise” without wheat, gluten, and yeast. If you had better results with the aluminum free baking powder, then that may be the way to go for your specific assortment of ingredients.

  7. Lena says:

    I made these the other day and mine were much to soft more like cake or is that how they are ??

    • Dr. Davis says:

      Same as the comment on the chocolate chip cookies: Use canned variety coconut milk, not carton.

      • Lena says:

        I did use the can coconut milk in this & choc chip cookies ?? My Choc Bomb Bars were perfect maybe I need to add more dry ingredient?? Anyone have this happen ??

  8. Theresa says:

    Have you tried or have an opinion on Whey Low as a sweetner. I bakes better than splenda and the taste is better too. http://www.wheylow.com/

    • Dr. Davis says:

      While I have no experience with it, Theresa, the fact that it is made from lactose raises some concerns due to potential lactose intolerance.

      It does sound more benign than sugar. But be careful: Less harmful is not always good.

      Have you tried Swerve?