Hello. My name is Kristin and have a cookie addiction. Fortunately (or unfortunately!), I also have a baking addiction. Usually my impulses can be subdued by baking bread, or cupcakes for dinner with the neighbors, or muffins for breakfast. But this weekend, the cookie craving would not go away. It was begging for some tasty, crunchy-yet-soft, sugary goodness.
Here in Wisconsin, the groundhog lied. We still have so much snow that the drifts on either side of our driveway are high enough for me to be nervous about hitting someone every time I back out with the car. Sweet Pea is begging to play outside, but the snow is so dirty that I’m afraid she’ll catch a communicable disease if I let her play in it. I need a dose of this:
Since this probably won’t happen until at least July around these parts, I decided to make some cookies that satisfied my spring craving. I was originally going to make my orange dreamsicle cookies, but then realized that not only did I not have any white chocolate chips, but they weren’t very friendly anymore for our allergies. So I did some experimenting to make these cookies a touch healthier (but who are we kidding, they’re not health food!), and also take out all of the allergens. The dough tasted amazing, so I had high hopes putting these into the oven. As Sweet Pea said, “these are going to be so awesome!”
These are the perfect cookie to take you to the tropics. A hit of orange with delicate coconut and pineapple flavors, crunchy edges, and a soft interior. Please excuse me while I go eat my third cookie of the day.
Tropical Paradise Cookies
2 Tbsp. ground flax seed
5 Tbsp. water
2 c. unbleached all-purpose flour
1 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. packed light brown sugar
1/2 c. granulated sugar
1/2 c. Earth Balance, softened
2 tsp. orange extract
Zest of one orange (about 1 Tbsp.)
1/3 c. orange juice or water (I juiced my orange, then added enough water to make 1/3 c.)
1 c. dried pineapple, chopped
1/2 c. unsweetened dried coconut flakes
Preheat your oven to 350 degrees, and line two baking sheets with parchment paper. Combine ground flax seed and water in a small bowl and stir to combine. Let the mixture sit for 5-10 minutes, or until it is gelatinous (like an egg!).
Combine flours, baking soda, and salt in a bowl and whisk to combine. In a large mixing bowl, cream Earth Balance, brown sugar, granulated sugar, and orange extract with an electric or stand mixer until light and fluffy. Add orange zest and flax seed mixture and mix again until well combined. With the mixer running, add dry ingredients alternately with orange juice until a thick dough forms, scraping down the sides of the bowl as necessary. Be aware, this dough gets very thick! If your mixer is strong enough, mix in pineapple and coconut, otherwise stir it in by hand.
Drop the dough by the tablespoonful onto your prepared baking sheets. Bake for 10-12 minutes, or until the cookies are lightly browned. Cook for a few minutes on the pan, then move to a wire rack to cool completely.
Recipe Notes: This recipe makes 3-4 dozen cookies, depending on how large you make them. Smaller cookies usually take 10 minutes to bake in my oven, larger cookies take the full 12 minutes.
This is an original recipe by Kristin Lanari. If you’re going to post this somewhere else, please give credit where credit is due!