Chocolate Orange Spritz Cookies -Low carb, Gluten-free

By KellyJo

Ingredients

• 4 cups almond flour (Honeyville)
• 1/4 cup Coconut flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup butter, softened
• 1 Â1/4 cup Swerve Sweetener
• 2 large eggs
• Zest of one large orange
• 2 tsp vanilla extract
• Mini M&Ms, nonpareils, chopped nuts etc (optional)
• 3 ounces 85-90% cacao chocolate, chopped (this is enough to coat the bottoms of about half of the cookies).

Details

Servings 90
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

For the cookies, preheat oven to 325F and line several large baking sheets with parchment paper.

In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.

In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, orange zest and vanilla.

Beat in almond flour mixture until dough comes together.

Fill the canister of a cookie press with dough and fit press with your plate of choice. Follow manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).

Add any decorations immediately upon removing from oven. Let cool on pans at least 15 minutes before transferring to a wire rack to cool completely.

For the chocolate dip, place a bowl over a pan of barely simmering water (bottom of bowl should not touch water). Line a baking with waxed paper or parchment paper.

Add chopped chocolate and stir until melted and smooth (if your chocolate is too thick for coating, add some butter or oil a tsp at a time until the right consistency is achieved).

Add cookies, one at a time, face up into the melted chocolate so bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate.

Place cookies on prepared baking sheet and let set. You can dip all the cookies, half of them or none of them, it's up to you!