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Vegan Chocolate Orange Cookies
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Vegan Chocolate Orange Cookies

Vegan and dairy free chocolate orange cookies, an easy no chill recipe for delicious chunky cookies
Course Dessert
Cuisine British
Keyword Cookies, vegan
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 14
Calories 275kcal
Author thebakingexplorer

Ingredients

For the cookies

  • 125 g Dairy free block butter unsalted (I used Flora plant)
  • 125 g Light brown soft sugar
  • 75 g Caster sugar
  • 50 ml Plant milk I used whole oat milk
  • 1 tsp Orange extract
  • 1 Orange zest only
  • 215 g Plain flour
  • 35 g Cocoa powder
  • ½ tsp Baking powder
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • 250 g Dairy free chocolate chips, or chopped up dairy free chocolate bar

For decoration (optional)

  • 14 Buttermilk Choccy Orange Segments

Instructions

  • Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
  • Ideally using a stand mixer with the paddle attachment, mix the dairy free butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
  • Add the dairy free milk, orange zest and orange extract, and mix them in
  • Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix them in until just combined
  • Add the chocolate chips, mix briefly, just to evenly distribute them
  • Divide the dough into portions, I weighed the dough out to make each cookie an equal size. For 14 cookies I used 63g dough per cookie
  • Roll balls of the cookie dough between your hand, flatten them a little and place onto your lined baking trays, leave space between the cookies (at least 2") as they will spread a little bit
  • Bake the cookies for 12-14 minutes, remove from the oven and place a piece of dairy free chocolate orange on top of each one, then leave to cool on the trays for at least 10 minutes before moving to a cooling rack (or eating!)
  • Store leftovers in an airtight container and eat within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the dairy free butter and dairy free milk) are at room temperature before you start baking.
  • I used a block style dairy free butter for this recipe, a dairy free spread will work too, but the block style dairy free butter is best.
  • I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
  • If you can't get hold of orange extract*, you can use the zest of one orange instead.
  • I used Buttermilk Orange Choccy Segments for the cookie decoration, they are dairy free, gluten free, palm oil free and vegan. Another option is the Nomo Chocolate Orange Crunch Bar or the Galaxy Smooth Orange Chocolate Bar, you could add a couple of chunks to the top of the cookies.
  • You can swap the chocolate chips in the cookie dough for a chopped up vegan chocolate bar, or chopped up vegan orange chocolate.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 144mg | Potassium: 85mg | Fiber: 3g | Sugar: 23g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg