Cookies that just might make you cry...

They are that good. They did make the kids cry a little when I said "no more" after a half dozen or so. These are soft, tender, melt in your mouth little morsels of awesome.

You just might want to bake these in batches because I doubt you'll be able to just stop at one (dozen). Light, fluffy, a little sweet and with amazing orange flavor these little cookies just might make you feel sorry for those poor wheat and starch eating people that have to make do with store-bought "cookies".

There is around 1 gram of starch in each cookie, depending on their size.

Orangey Awesomeness Cookies

Makes about 7 dozen

Cookies
1 1/2 cups sugar
1 cup butter
5 eggs
1 cup oat flour
1/4 cup ground flax seeds (golden is best)
1 cup almond flour
2 cups coconut flour
1/2 teaspoon guar gum
1/2 teaspoon xantham gum
1 teaspoon baking powder
1 teaspoon salt
1 cup plain yogurt
6 oz orange juice concentrate
1/2 teaspoon vanilla
2 tablespoons grated orange peel
Frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups icing sugar**
1 tablespoon grated orange peel
1 tablespoon reserved orange juice concentrate
2 tablespoons milk, as needed



In a large mixing bowl, cream sugar and butter until light and fluffy. Add yogurt, vanilla and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting.

Add almond flour, mix well. Add coconut flour, mix well. In a separate bowl, combine remaining dry ingredients. Alternately add the orange juice concentrate and the combined dry ingredients to the creamed mixture; mix well.

Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 325°F for 10-15 minutes or until edges just begin to brown. Remove to wire racks to cool completely.

Frosting:

In a small mixing bowl, combine all ingredients until smooth, add only as much milk as needed to make a spreadable frosting. Spread a small amount over each cooled cookie. Will keep several days in an airtight container, though they may stick together a bit if stacked.

** Icing sugar is basically confectioner's (powder) sugar without the added cornstarch. Feel free to substitute powdered sugar, though this will change the starch content very slightly.