Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In the bowl of a standing mixer, whisk the maple syrup, safflower oil, cornstarch mixture, vanilla bean paste, lemon zest and juice and blood orange zest and juice at medium speed.
In a medium bowl, add the cake flour, pastry flour, cacao powder, baking powder, baking soda and salt. Mix to combine well.
Add the dry ingredients to the wet ingredients and whisk to combine. Using an ice cream scoop, put dough balls on the parchment lined baking sheets and bake for 10 minutes.
This recipe was inspired by (and adapted from) the Chocolate Lemon Orange Cookie recipe by my talented friend Shikha Bhakoo, founder of Veggiecurean