Are you ready for delicious gluten-free cookies that use oranges, whiskey, and chocolate?
Check out this recipe now!
Put your peppermint and chocolate aside. We’re using an unexpected holiday baking pairing for this recipe! Let me introduce you to an underrated combination, oranges and chocolate. You may have had oranges dipped in chocolate before, or this may be a totally new pairing for you! But have you ever had it in cookie form? These Whiskey Tango Cookies are a great way to mix up the typical gingerbread, chocolate chip, and oatmeal raisin cookies you have during the holiday season. They’re gluten-free, delicious, and go great with a piping cup of Hot Toddy!
Are you wondering why they’re called Whiskey Tango Cookies? Well, gluten-free orange cookies with whiskey dipped in chocolate is kind of a mouthful. And Whiskey Tango is a fun name for a fun cookie, so it’s the perfect fit!
If you have other suggestions for the name, let me know below!
The chocolate that you use to dip the cookies into can make or break the recipe. If you’re looking for a bar of delicious chocolate that also has health benefits, try the Naked Bar from Beauty Bar Chocolate. Their chocolate is gluten-free, paleo, sugar-free, keto, and vegan! Unlike milk chocolate or even dark chocolate that uses 70-75% cocoa, the Naked Bar uses 83% cocoa. Beauty Bar Chocolate designs their bars with real people in mind who are looking to enjoy chocolate’s delicious tastes without suffering from sugar-induced breakouts. With the Naked Bar, you can happily indulge your sweet tooth while also knowing you’re snacking on a mood booster superfood that’s packed with antioxidants!
The Perfect Holiday Cookie
These gluten-free cookies are perfect for the holidays because they are so unique. No matter what holiday gathering you attend, you can be sure that no one else will have cookies like these! Plus, you know that any cookie with a name this fun that also has whiskey in it will be the life of the party.
The Drink Pairing
Every good dessert needs the perfect drink to go with it. For example, chocolate chip cookies have milk, and gingerbread cookies have egg nog. But what about our Whiskey Tango Cookies? The perfect drink for these cookies is the Hot Toddy!
Hot Toddy’s are traditionally made during fall or winter because the drink is served warm, so it’s perfect for those cold nights! Plus, this drink is said to be great for the common cold as it uses honey and lemon, which soothes the throat.
Check out the recipe below!
Storing the Cookies
If you have leftover cookies, put them in an airtight container in the refrigerator for up to four days. Be sure not to leave them out as the chocolate will begin to melt.
Whiskey Tango CookiesCourse: Recipes
1 tablespoon coconut oil
2 sliced oranges
2 shots of whiskey
1 cup cane sugar
1 tablespoon fresh orange juice
2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 tablespoons orange zest
1 tablespoon almond milk
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper
- Add the coconut oil to a medium saucepan and cook on medium heat until melted, then add the sliced oranges
- Sprinkle 1/4 cup sugar over the oranges and add the shots of whiskey
- Cook over medium-high heat for 10 minutes, then add the orange juice and cook for another 5 minutes
- Allow to cool for 5 minutes, then pour the liquid through a colander into a bowl and set the whiskey/ orange mixture to the side
- In a small mixing bowl, combine the almond flour, baking powder, and salt
- In another bowl, use an electric mixer to combine the softened butter and 3/4 cup sugar
Add the orange zest and egg, then
- Add the orange zest and egg, then beat on medium for one minute
- Slowly add the dry ingredients, mixing on medium-low until combined
- Finally, add the whiskey/ orange mixture and mix until smooth
- Cover the bowl and refrigerate for one hour
- After one hour, scoop the batter onto the baking sheets and bake for 12 minutes until golden
- While the cookies are cooling, bring a small pot of water to a boil
- Once boiling, turn to low and put a heat resistant bowl on top of the pot
- Next, add the bar of chocolate and almond milk to the bowl
- Whisk until smooth, then dip half of the cookie into the chocolate and set back on the baking sheet
- Repeat with all of the cookies, and then put the baking sheets in the refrigerator for at least two hours