You can also watch a video of me making these Vegan Chocolate Chip Orange Cookies on YouTube.
These cookies look and taste much more decadent than they actually are – they’re vegan but you definitely won’t realise they don’t contain any butter or eggs.
Forget faffing about with dates or flax eggs or coconut sugar – which a lot of vegan dessert recipes seem to call for – these cookies use only ingredients that non-vegans would want to have in their store cupboard anyway.
All you need is to mix a few basic ingredients in one bowl, meaning they’re also super quick and easy to make, even easier than regular cookies! Definitely no need for a food processor, which lots of healthy/vegan recipes tend to require.
I’ve also noticed that a lot of vegan dessert recipes rely on banana as a butter/egg substitute, but I definitely didn’t want to use them for these cookies – after all, have you ever thought to yourself “I really fancy a banana-flavoured cookie”? No, didn’t think so.
These chocolate chip orange cookies were inspired by the Green & Black’s Maya Gold bar – dark chocolate “infused with a twist of orange and delicate spices”.
So, I decided to use orange peel and dark chocolate – a classic combination, with Biscoff spread as a butter substitute, as it adds a lovely delicately spiced flavour.
I first came across Biscoff spread in France, where they call it Speculoos. Not only is it ridiculously addictive, its flavour is very versatile and works well in a wide range of desserts.
You can also add extra spices, such as cinnamon or nutmeg, depending on your preference!
And if you don’t fancy chocolate and orange, you can use the basic batter as a base for other ingredients – how about cranberry and macadamia nut?
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 heaped tablespoons smooth almond butter (you can substitute with cashew butter, although the end result doesn’t have such a rich flavour)
- 3 heaped tablespoons Biscoff spread
- 1 tablespoon orange essence (you can substitute this with orange liqueur, orange juice or grated orange zest)
- 1/2 teaspoon vanilla essence/powder
- 100g self-raising flour
- Handful of candied orange peel, cut into small pieces
- 40g dark chocolate, cut into small pieces (or dark chocolate chips)
- Splash of milk (any kind)
- Optional: 1 teaspoon cinnamon/pinch of nutmeg
- Preheat oven to 180 degrees
- Mix together the almond butter butter, Biscoff spread, orange essence, vanilla, orange peel and chocolate chips in a bowl
- Sift in the flour (and spices) and a splash of milk and mix again until the mixture becomes cookie dough-like in texture
- Cover a baking tray with greased baking paper and use your hands to mould the mixture into 12 cookies of identical size – I find the best way to do this is to make 12 balls of equal size and then press down on them with a fork afterwards. For me, this achieves the best thickness
- Bake in oven for around 8 minutes