Tuesday, 19 May 2020

Chocolate Orange Cookies (Vegan + Nut Free)

Chocolate Orange Cookies (Vegan + Nut Free)

The idea behind this recipe is a totally selfish one from my part. My boyfriend was enjoying some store bought chocolate orange cookies, and obviously they're filled with dairy and eggs so a total no-go for me, so I decided why not make my own?!
As I mentioned in my last post for Ginger Tiffin, I've been enjoying playing around with new flavours, so making these Chocolate Orange Cookies was just another way to try out some different flavour combinations. And who wouldn't enjoy chocolate and orange together?! 

I based this recipe off my tried-and-tested Vegan Chocolate Chip Cookies recipe, which never lets me down when I want to satisfy a sweet craving. I think the golden syrup is what gives them the best flavour, paired with the light soft brown sugar it's a combination that won't disappoint.

Chocolate Orange Cookies (Vegan + Nut Free)

If you make these cookies, make sure to tag me on Instagram so I can get food envy and want to make them again!

Chocolate Orange Cookies (Vegan + Nut Free)

Ingredients
  • 100g Dairy-free Butter
  • 75g Soft-light Brown Sugar
  • 1.5 tbsp Golden Syrup
  • 100g Dark Chocolate Chips
  • Zest of One Orange
  • Juice of Half an Orange
  • 175g Self-raising Flour
Cooking Directions
  1. Beat your dairy-free butter until it is soft, then mix in the sugar. 
  2. Once light and fluffy, stir in the golden syrup and 70g of the chocolate chips. 
  3. Stir in the orange zest and juice.
  4. Fold in the self-raising flour.
  5. Transfer your dough to a tupperware box and chill in the fridge for at least 30 minutes. 
  6. Preheat your oven to 180 degrees celsius. Line a large baking trays with greaseproof paper.
  7. Place spoonfuls of the cookie dough mixture onto the baking tray, rolling the dough in your palms to make balls. 
  8. Using the remaining chocolate chips, add a couple to each of the cookie dough balls before baking. 
  9. Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top. 
  10. Leave to cool on the baking tray for a few minutes before transferring to a cooling rack.
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