My mom used to make an orange chocolate chip cake that I LOVE. It had Crisco, tons of sugar, buttermilk, and all sorts of other unhealthy ingredients. But I love the flavor combination of chocolate and orange, so when I saw this recipe I knew I had to try it. It did not disappoint!
Ingredients
- Parchment paper
- ½ cup / 50 g almond flour
- 2 scoops Chocolate Shakeology
- 1 tsp. baking powder
- 1 cup / 130 g part-skim ricotta cheese
- ¼ cup / 60 ml unsweetened almond milk (or unsweetened oat milk)
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 Tbsp. semi-sweet chocolate chips
- 1 tsp. coconut oil
- 1 Tbsp. finely grated orange peel (orange zest)
Instructions
- Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.
- Add almond flour, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.
- Add ricotta, almond milk, egg, and extract to a medium mixing bowl; stir until combined.
- Add dry mixture to wet mixture; stir until combined.
- Shape into 10 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of a spoon.
- Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.
- While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.
- Drizzle chocolate evenly onto cookies. Sprinkle with orange peel.
- Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.
*Taken from the BODI Blog.
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