I love chocolate, and I have always loved the combination of chocolate with citrus fruits. This recipe is my take on snap cookies, which my daughter loves; the delicate orange and lemon zests compliment the bold chocolate flavor really well.
Cover three baking sheets with parchment paper.
In a medium bowl, whisk together all wet ingredients (maple syrup, oil, cornstarch mixture, vanilla, lemon extract, lemon, and orange zest).
In a separate bowl, sift together all dry ingredients (all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt).
Stir dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1 teaspoon scoops and arrange 2 inches apart on prepared baking sheets.
Bake until cookies are firm on top and edges have darkened (about 12-15 minutes).
Remove from oven and let sit for 5 minutes.
Using a spatula, move from the baking sheet to the cookie rack before serving.