Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table. Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance.
Grain-free Calamondin Cookies
4 cups almond flour
1 cup coconut sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips
- Preheat oven to 350 F.
- Slice calamondins in half and squeeze out the seeds and juice. Save the squeezed-out skins. Pour the juice through a strainer (to remove seeds) straight into a blender, and blend the squeezed out skins and juice together into a purée.
- In a bowl, beat the eggs, salt, and coconut sugar. Add the purée and mix well.
- Stir, and then knead in almond flour and chocolate chips.
- Roll into walnut-sized balls, and flatten slightly between your palms. Place 1″ apart on a parchment-lined cookie sheet and bake 8-12 minutes until they are slightly browned. The cookies will be soft when they come out of the oven, but will harden as they cool.