Pantry Potterings

CHOCOLATE ORANGE COOKIES | EASY & VEGAN

Makes: 6-10 depending on what size cookie you prefer
Takes: 1.5 hours
Level: Easy
Scroll down for step-by-step images

INGREDIENTS:

  • 55g Vegan Butter, at room temperature
  • 80g Brown Sugar
  • 1tsp Vanilla Extract
  • Zest of 1 Orange
  • 2tbs Orange Juice
  • 125g Plain Flour (all purpose in US)
  • 20g Cocoa Powder
  • 1/2tsp Baking Powder
  • 1/4tsp Salt
  • 100g Dark Chocolate (you can use milk, and chocolate chips if you prefer)
  • 3-4tbs Plant Milk (I use almond milk)

METHOD:

  1. Zest and juice your orange, and chop chocolate into small chunks.
  2. In a large bowl, cream together sugar, butter and orange zest until smooth.
  3. Add your orange juice to the butter mixture, stirring until combined.
  4. Sift the flour, cocoa powder, baking powder, and salt into the bowl, mixing until a breadcrumb consistency is formed.
  5. Mix the vanilla extract into the milk, then add half the milk to the cookie batter, the mixture will be very stiff at this point.
  6. Add the remaining milk and the chopped chocolate (or chocolate chips) to the batter and stir until just combined and the chocolate is evenly distributed.
    You can bake the cookies at this point (go to step 8.), but note that the cookies will spread as the batter is not chilled, I advise following the next steps before baking as the flavour will also be more developed.
  7. Cover the cookie batter and store in fridge for around one hour.
  8. Pre-heat oven to 180 fan.
  9. Remove the mix from the fridge and divide into 6 or 10 round balls.
    If you followed to measurements above then your mixture should weigh about 430g total, so divide into 43g balls to make 10 cookies, or 71g balls to make 6 cookies.
  10. Line a baking tray and place cookies onto tray leaving at least 5cm around each cookie.
    I always prefer to place fewer cookies onto trays and cook in batches if needed.
  11. Bake in the pre-heated oven for 10-12 minutes if you divided in to 10, and around 12-14 minutes if you made 6.
  12. Remove from the oven once cooked, if you tap the top of the hot cookie then it should feel soft and delicate inside, don’t be tempted to cook until cookies have a hard shell, they will be over-cooked.
  13. Leave the cookies on the baking tray until completely cool, then transfer to an air-tight container to store.
    These can keep for up to 3 days in an air-tight container.

STEP-BY-STEP:

Prepare your ingredients

1. Zest and juice orange, chop chocolate into small chunks or shards

2. In a large bowl, cream together sugar, butter and orange zest until smooth.

4. Sift the flour, cocoa powder, baking powder, and salt into the bowl, mixing until a breadcrumb consistency is formed.

5. Mix the vanilla extract into the milk, then add half the milk to the cookie batter, the mixture will be very stiff at this point.
6. Add the remaining milk and the chopped chocolate (or chocolate chips) to the batter and stir until just combined and the chocolate is evenly distributed.
You can bake the cookies at this point (go to step 8.), but note that the cookies will spread as the batter is not chilled, I advise following the next steps before baking as the flavour will also be more developed.
7. Cover the cookie batter and store in fridge for around one hour.

8. Pre-heat oven to 180 fan.
9. Remove the mix from the fridge and divide into 6 or 10 round balls.
If you followed to measurements above then your mixture should weigh about 430g total, so divide into 43g balls to make 10 cookies, or 71g balls to make 6 cookies.
10. Line a baking tray and place cookies onto tray leaving at least 5cm around each cookie.
I always prefer to place fewer cookies onto trays and cook in batches if needed.

11. Bake in the pre-heated oven for 10-12 minutes if you divided in to 10, and around 12-14 minutes if you made 6.
12. Remove from the oven once cooked, if you tap the top of the hot cookie then it should feel soft and delicate inside, don’t be tempted to cook until cookies have a hard shell, they will be over-cooked.
13. Leave the cookies on the baking tray until completely cool, then transfer to an air-tight container to store.
These can keep for up to 3 days in an air-tight container.

I hope you enjoy these cookies, if you love chocolate combined with fruit then you’ll love these FRESH RASPBERRY & DARK CHOCOLATE MUFFINS!