Serves 12
40 min
Eggless Orange Crinkle Cookies
Recipe GLPR202280a8105514
These delightful eggless orange crinkle cookies feature bright citrus flavor from fresh orange juice and zest. Made with whole wheat flour and gram flour for depth, they're held together with olive oil and baked until golden. The crinkled surface is created by rolling the dough into balls and flattening them before baking, then finished with a dusting of sugar for extra sweetness and visual appeal. Perfect for tea time or as a wholesome treat that stays fresh for days.
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Ingredients
1 medium orange
½ cup olive oil
½ cup organic cane sugar or brown sugar
1.5 cups whole wheat flour
½ cup gram flour
1 tablespoon corn starch
½ teaspoon baking powder
¼ teaspoon baking soda
pinch Pinch of salt
Icing sugar or castor sugar for dusting
Directions
Wash the orange and use a fine grater to carefully zest the orange, grating only the colored outer peel and avoiding the bitter white pith underneath. Set the zest aside.
Peel the orange completely, remove any seeds, and chop the flesh into chunks. Place the chopped orange in a blender and blend until smooth, or use a citrus juicer to extract the juice directly.
Strain the orange juice through a fine mesh to remove any pulp, collecting it in a bowl or measuring cup.
In a large mixing bowl, combine the strained orange juice, cane sugar, and olive oil. Whisk vigorously until the sugar has completely dissolved and the mixture is well blended and uniform.
Sieve the whole wheat flour, salt, corn starch, baking powder, and baking soda together directly into the wet mixture. Stir gently to incorporate these dry ingredients.
Add the reserved orange zest to the bowl and mix well.
Sprinkle the gram flour into the mixture and stir to combine. Begin kneading with your hands until a soft, cohesive dough forms. The dough should be slightly sticky but manageable.
Divide the dough into 12 to 14 equal portions. Roll each portion into a smooth ball between your palms.
Place each ball on a greased baking tray, leaving adequate space between them. Gently flatten each ball to create a disc about ½ inch thick, allowing the edges to crack slightly for the signature crinkled appearance.
Preheat your oven to 200°C (392°F). Bake the flattened cookies for 20 to 25 minutes until the edges are golden and the centers are set. Baking times may vary depending on your oven.
Remove the cookies from the oven and allow them to cool completely on a wire rack before handling.
Once fully cooled, use a small fine sieve to dust each cookie lightly with icing sugar or castor sugar for a sweet, decorative finish.
Serve the cookies immediately, or store them in an airtight container at room temperature where they will keep fresh for several days.
