Credit to Jessica Bippen RD
2 tsp Sunkist® Navel Orange zest
¼ cup coconut oil
⅔ cup coconut sugar or brown sugar
1 egg, room temperature
½ cup pumpkin purée
1¼ tsp pumpkin spice
½ tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1¼ cup white spelt flour
Orange Glaze Ingredients
3 tbsp Sunkist Navel Orange, fresh squeezed
2 tsp Sunkist Navel Orange zest
1 cup powdered sugar or powdered monk fruit
Pinch of salt
Cinnamon, for garnish
Prep Time: 15 min
Cook Time: 15 min
Servings: 14
1 Preheat oven to 350° F. Line a baking sheet with parchment paper.
2 In a large bowl or a stand mixer, combine and cream together the coconut oil and coconut sugar. Beat in the egg and purée until well combined and smooth.
3 In a separate bowl, combine the flour, baking powder, baking soda, sea salt, and pumpkin spice. Stir together until evenly combined.
4 Add the flour mixture to the wet ingredients. Then, add the grated orange zest and mix until well combined. The dough will be wetter than most cookies, similar to a thick cake batter. Let the batter sit for 10 minutes.
5 Use a 2 tbsp cookie scoop to place the dough on the prepared baking sheet.
6 Bake for 12–15 minutes. The cookies are done when the edges start to golden and the tops are slightly firm.
7 Remove cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack.
8 While the cookies are cooling, combine the powdered sugar or powdered monk fruit in a bowl with the orange zest and salt.
9 Add 1 tsp of orange juice at a time until the glaze is thin enough to easily coat the cookie but not watery.
10 Once cookies are cooled, add 1 to 2 tsp of orange glaze to each cookie. Garnish with additional orange zest or a sprinkle of cinnamon.
To learn more about Sunkist Growers, visit www.sunkist.com
