These Vegan Orange Chocolate Chip Cookies are infused with fresh orange juice, chocolate chips and are also oil-free and gluten-free! They have wonderful crispy edges with soft and puffy centers. You only need 8 ingredients and 20 minutes to make them!
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VEGAN ORANGE CHOCOLATE CHIP COOKIES
There are lots of combos out there when it comes to chocolate. Chocolate and cherries, chocolate and peanut butter, chocolate and coffee (my personal fave), chocolate and mint, but too often people forget that chocolate and orange go together beautifully as well. After the crazy success and daily remakes of these Vegan Lemon Cookies, I really got a craving for some more citrus. So, I made an orange version. The recipe is slightly different, more orange juice than lemon, since it’s so sweet and not sour. This allowed me to use less syrup, too. You also do not need to chill the batter before baking!
I love, love orange desserts, but decided chocolate chips would take the orange to the next level. I was right. These have the wonderful flavor of orange and rich chocolate enveloped into soft, puffy cloud-like cookie texture. The edges are crispy and the centers are soft, moist and tender.
HOW TO MAKE VEGAN ORANGE COOKIES
First, you will need to gather these 8 ingredients (+salt):
- superfine blanched almond flour
- fine oat flour
- tapioca starch (or cornstarch)
- coconut sugar
- baking powder
- maple syrup
- fresh orange juice and zest
- dairy-free chocolate chips
Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
To a large bowl, add the almond flour, oat flour, tapioca, coconut sugar, baking powder and salt and whisk very well to make sure no lumps remain. Add the chocolate chips.
To a small bowl, zest the orange and squeeze the fresh orange juice and add the syrup. Pour over the dry ingredients and stir until it comes together into a thick, sticky batter. Try not to eat all the batter, it is so dang delicious.
Use the cookie scoop to place 9 mounds on the first pan, spaced 2 inches apart, as they will spread and puff up beautifully. Do not flatten them. Bake for 12 minutes, or until they are getting golden brown along the edges.
Puffy, golden, fluffy and gorgeous orange chocolate chip cookies!
OTHER VEGAN COOKIE RECIPES TO TRY:
- Vegan Snickerdoodles
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Thin Mints
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Vegan Grain-free Chocolate Coconut Cookies
Vegan Orange Chocolate Chip Cookies
- 1 cup (112g) superfine blanched almond flour (I used Bob's Red Mill labeled "superfine")
- 1/2 cup (64g superfine oat flour (I use Bob's Red Mill)
- 2 tablespoons (16g) tapioca starch (or cornstarch)
- 2 tablespoons (24g) coconut sugar (or white sugar)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 6 tablespoons (90g) dairy-free semi-sweet chocolate chips
- 3 tablespoons (45g) fresh orange juice (do not use bottled!) + zest of 1 orange
- 3 tablespoons (60g) pure maple syrup
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I love using this cookie scoop for the perfectly round cookies, since the dough is a bit too sticky to roll into balls.
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. If you only have 1 sheet, just cook the first batch, let them cool and repeat. It is ok to let the batter sit.
- To a large bowl, add the almond flour, oat flour, tapioca, coconut sugar, baking powder and salt and whisk very well to make sure no lumps remain. Add the chocolate chips.
- To a small bowl, zest the orange and squeeze the fresh orange juice and add the syrup. Pour over the dry ingredients and stir until it comes together into a thick, sticky batter. Taste the batter, it's kind of amazing, right? I debated on not baking it.
- But I went ahead and baked them. Use the cookie scoop to place 9 mounds on the first pan, spaced 2 inches apart, as they will spread and puff up beautifully. I did not flatten them at all. Due to different brands of almond flour being more fine or not, this can affect how they spread. Also, in addition, I live in a warm, humid climate, which also helps them spread well. If you are in a drier climate or want yours spread out more, slightly flatten the cookies before baking, not too much, just a bit. Bake for 12 minutes, or until they are getting golden brown along the edges. Repeat with the remaining batter.
- Cool 10 minutes on the pan and then transfer to a cooling rack. Eat one and come back and leave feedback because they are so yummy, right?! These will stay crispy around the edges for a couple of hours and will then turn super soft. Still yummy and fabulous, but these aren't meant to be crispy cookies except when just freshly made. Store cooled cookies in a sealed container or on a plate covered with foil. The tighter the seal, the softer they will be.