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Spongy Chocolate Orange Cookies

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 136-137)

Gluten-Free Spongy Chocolate Orange Cookies: The great tasting combination of orange and chocolate come together in a uniquely spongy and chewy cookie.

Spongy Chocolate Orange Cookies — tapioca flour brings an interesting texture to this recipe.

Gluten-Free Recipe Card and Pictures

Gluten-Free Spongy Chocolate Orange Cookies
¼ Cup (½ Stick) Butter
½ Cup Ricotta Cheese
½ Cup Granulated Sugar
2 Eggs
½ Tablespoon Vanilla
1 Medium Seedless Orange (for Grated Peel and entire center of Orange)
¾ Cup Cocoa
2 Cups Tapioca Flour
¾ Cup Brown Rice Flour
1 Cup Chocolate Chips
1 Cup Powdered Sugar (to roll dough in)
Approximately 4 dozen cookies.
Baker’s Tip

Be careful when moving the trays of dough-balls to and from the oven. Being rather firm and round, the dough-balls tend to want to roll and can easily roll off the sheet if you are not careful.

These cookies taste best, and exhibit their intended texture, when slightly warm. A quick way to bring back that soon-after-baking warmth is to simply microwave them for about 10 seconds before eating.

  1. Start by preparing the orange. Wash it off and dry it, then finely grate the entire outside peel, reserve for later. (Try not to grate too deep into the peel as the whitish-colored region can be a bit bitter.)
  2. Remove any remaining peel from the orange and remove any seeds — place the remaining center region of orange into a chopper/blender and grind it up thoroughly, yielding roughly ½ cup of liquid/pulp mix (if you happen to get a rather dry orange, just add orange-juice to make up the difference).
  3. In mixer, cream the butter, ricotta, and sugar together. Mix in the eggs, orange peel, chopped orange, and vanilla.
  4. Mix in the cocoa and flours thoroughly.
  5. Add the chocolate chips and mix until evenly distributed. The resulting dough will be rather thick and sticky.
  6. Use a couple spoons to grab enough dough at a time that, when rolled into a ball in your hand, that ball is approximately 1-1¼ inches in diameter. Place powdered sugar on a plate or in a bowl, and roll each cookie ball in it, coating thoroughly.
  7. Place balls onto lightly sprayed (with cooking oil) Airbake type cookie sheets (since the cookies retain their shape, you can place 20 or 24 on each sheet to speed baking time).
  8. Bake for 13 minutes at 360°F.
  9. Remove and place on cooling tray until ready to serve.

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