The BEST vegan and gluten free cookies ever! 🍪 Trust me! Crispy on the outside – perfectly chewy on the inside. I’ve really been looking forward to sharing these orange chocolate cookies with you and I don’t think it’s fair to keep this recipe to myself any longer. These cookies are so crazy delicious, and you’d never know that they are both vegan and gluten free 🍪
Orange Chocolate Chunk Cookies
Delicious orange chocolate cookies. Vegan and glutenfree
- 20 grams brown sugar (0.7 oz)
- 100 grams coconut sugar (3.5 oz)
- 70 grams vegan butter (2.5 oz)
- 80 grams buckwheat flour (2.8 oz)
- 70 grams almond flour (2.5 oz)
- 1 tsp vanilla sugar (or vanilla extract)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (zest from approx. 1 orange)
- 2 tbsp plant milk
- 40 grams chopped dark chocolate (1.4 oz)
Preheat the oven to 180C°/350F° convection/varmluft
Make sure that the vegan butter is room temperature as it's going to make the next step easier.
In a mixing bowl, add vegan butter, coconut sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes.
Add vanilla, orange zest and plant milk and mix it with the hand mixer for another minute.
In a small mixing bowl, mix buckwheat flour, almond flour, baking powder, baking soda and salt.
Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish.
Add the chopped dark chocolate and gently mix it with the dough using a spoon.
Line a baking tray with baking paper and add balls of the cookie dough to the tray. Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.
Bake the cookies in the oven for 10-12 minutes.
Let the cookies sit on the hot baking tray for 30-60 seconds and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.
When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible.
This recipe is available both in English and Danish (click the flag below to switch language)