First make the orange cookie dough: In a large bowl, add in melted and cooled coconut oil, sugar, orange juice, egg, vanilla, almond extract and orange zest. Mix until smooth. Next add in almond flour, coconut flour, baking soda and salt to the bowl. Stir until the dough is well combined. Let dough sit for a few minutes.

Roll out orange cookie dough dough into an approximate 10×10-inch square that’s 1/4th inch thick between two sheets of wax or parchment paper. Without removing the wax paper, place on a baking sheet and refrigerate while you make the chocolate cookie dough.

Make the chocolate cookie dough: In a large bowl, mix together melted and cooled coconut oil, sugar, pure maple syrup, orange juice, egg and vanilla until well combined. Next add in almond flour, cacao powder, coconut flour, baking soda and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.

Roll out the chocolate cookie dough into an approximate 10×10-inch square that’s 1/4th inch thick between two sheets of wax paper. Place in the fridge and refrigerate the dough for 20 minutes while you clean up a bit and preheat the oven.

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

Remove both doughs from the fridge, and peel off the top of the wax paper from each. Invert the chocolate cookie dough on top of the orange cookie dough (or it can be the opposite if you want to mix it up!). Use your rolling pin and gently roll over the dough over the top wax paper to seal the layers together. Peel off the top layer of the wax paper. The bottom layer will stay as you roll it up.

Starting with the edge of the dough closest to you (or the longest end), carefully curl the edge of the dough up and roll with your fingertips, just like you would with a cinnamon roll. If it starts to break the dough may be too cold, or you’ll just need to mend it back together again a bit with your fingers. Don’t worry too much! You’ll want to roll these pretty tightly. After a log is formed, roll it back and forth on the counter to compact the dough and seal any cracks. The log should be approximately 10 inches long, and about 2 inches thick, give or take.

Slice dough into about ¼-⅓ inch thick rounds. Set rounds 1 inch apart and bake for 9-12 minutes. I find that 10 minutes is usually perfect.

Once cookies are done baking, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Repeat with remaining dough.

To make the glaze: In a medium bowl: add in powdered sugar, orange juice, orange zest and almond extract. Mix until smooth. Drizzle a teaspoon or two over each cookie. Makes approximately 20 cookies.