as promised

I have been so happy with my cleaning and purging efforts. The whole process resulted in the removal of 5 bags of sundry items, plus an old printer, and a small crockpot. They were sent to the thrift store...I like to support the institutions that support me. It's amazing how much stuff we had stored on the floor and how much better everything looks with a little more walking room. We also rearranged our office, and J and I now sit side-by-side instead of back-to-back...so much cozier.

Then there was a series of unfortunate events.

The freshly cleaned kitchen sink backed up with the garbage disposal waste from three floors of apartments above us.

The first time I finally buy ginger root, it gets moldly in the crisper.

And if that's not enough mold for you, I find a six inch patch of it behind my dresser, trailing for three more feet along the dustboard and behind our bed.

I'm shuddering to remember. I hate mold. Almost as much as I hate bugs. And yet we can't seem to escape it in this strangely moist apartment.

I needed a little recoop. So it's a good thing we still have lots of these around.

Before going into this, you should know a few things:
1. There is no refined sugar in this recipe.
2. Dark cocoa is one of the best things ever. You will want to put it in everything from now on.
3. These cookies are not chewy. They are not crunchy. They sort of...melt in your mouth. It's a cookie texture I'd never really experienced before. But...this means they are not so good served warm...sort of dry, actually. So as tempting as it is, resist the urge to nibble until they are at room temperature.


Dark Chocolate Orange Cookies

2 1/4 cups white, whole wheat, unbleached flour
1/2 cup dark cocoa powder
1/2 tsp salt
1 cup coconut oil
3/4 cup grade B maple syrup
1/4 cup freshly squeezed orange juice (no need to strain out the pulp)
1 egg yolk
1 tbsp non-dairy milk
1/2 tsp vanilla extract
1 tbsp orange zest

Bring the oil, syrup, juice, egg, and milk to room temperature. If you skip this step, the coconut oil will clump and mix improperly. Preheat the oven to 350 degrees.

Combine the flour, cocoa, and salt in a bowl and stir until mixed. In another large bowl, whisk the coconut oil until smooth. Then whisk in the maple syrup and orange juice. Finally, whisk in the last three wet ingredients (yolk, milk, and extract) and zest until well mixed. Add the dry mixture to the wet, about 1/4 at a time. Stir until smooth.

On parchment lined baking sheets, drop tbsp-sized dollops of the dough. This should make about 48 cookies, so you might need to do a few batches. Give each dollop a good smoosh before it goes in the oven; these don't really spread. Bake for 5 minutes, turn the pans, then bake 4 more minutes. Do not overbake!


  1. Mmm these look yummy, will have to make these if I can find the time!

  2. YUM. I will have to try these some day soon.

    Sorry for all that mold you are dealing with. I am allergic to it, so I would be in a bit of a pickle if I was you! But, glad you're de-cluttering and getting the place clean and cozy. I love doing that.


Thanks for making me smile. =)