Orange Chocolate Chip Shortbread Cookies

3 cups of oats, divided
1 tbsp arrowroot powder
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1/2 tsp salt
zest of 1 orange (about 1 to 1 1/2 tsp)
1/4 cup fresh squeezed orange juice
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/3 cup chocolate chips

1. Preheat oven to 350° and prepare a baking sheet with parchment paper or a Silpat non-stick baking mat.

1. Place 2 1/2 cups of oats in a dry blender or food processor and pulse until a flour is made.

2. In a medium sized bowl add oat flour, the remaining 1/2 cup of oats, arrowroot powder, vanilla powder (if using extract add with wet ingredients) and salt.  Stir well.

3. Stir zest into the dry ingredients.

4. In a small bowl or measuring cup stir together orange juice, melted coconut oil and maple syrup. 

5. Stir the wet ingredients into the dry until completely combined.  Working quickly from this point so the oats don't absorb all the liquid and make the cookies dry.

6. Fold the chocolate chips into the cookie dough.

7.  Scoop 2 tablespoons of dough, roll into a ball, slightly flatten to get desired shape and repeat until all the cookies are made and spread out on the sheet pan.

8. Bake for 18 minutes.  Enjoy!

Makes about 15 cookies  |  crystalvaughn.com