Chocolate Chip Orange Cookies

chocolate chip cookies

I’m trying to reduce lectins for the month of January to improve digestion & absorption of nutrients and reduce inflammation!

So, I “healthified” the traditional classic all-time favorite North American chocolate chip cookie recipe and these beauties popped out of the oven!  I added some juice and rind from blood oranges which are in season now and flax for that extra fibre.  These are a bit on the dry side so best enjoyed with a nice cup of Earl Grey tea, matcha or shroom hot chocolate.

Makes 14-16


3/4 cups cassava flour

1 cup almond flour

4 tbsp flax seeds, ground

1 tsp baking soda

1/4 tsp sea salt

1/3 cup ghee or coconut oil, melted

1/4 cup pure maple syrup

2 eggs

1 tsp pure vanilla extract

4 tbsp juice from 1 blood orange and the rind (drink the rest, it’s delicious!)

1/3 cup dark chocolate chips (min.70% cacao)

1/3 cup pecans (optional)


  1. Preheat oven to 350C.
  2. Place dry ingredients in a blender and mix.
  3. Add wet ingredients and blend well.
  4. Stir in chocolate chips and pecans (if using) and mix until evenly distributed.
  5. Drop about 2tbsp of the dough on a cookie sheet lined with parchment paper.  Flatten the dough to desired round thickness (about .5cm).
  6. Bake for 7-8 minutes.  Let cool and enjoy!