These rustic chocolate orange cookies are a warm, inviting twist on the classic cookie—crisp on the outside, tender in the middle, and naturally flavored with zesty orange and fragrant spices. There’s no butter or dairy in sight, yet they deliver incredible richness and crunch. Made with wholesome whole wheat flour and studded with melty chocolate, they’re a perfect companion to your morning coffee or a cozy afternoon tea.
Whether you’re baking for a special occasion or just looking for a not-too-sweet treat to enjoy during the week, these cookies offer balance, flavor, and texture—all in one rustic bite.
A Note on Whole Wheat and Potato Starch
This recipe leans into whole grain flour and potato starch to create a uniquely textured cookie. Whole wheat flour adds depth and a nutty backdrop, while potato starch softens the bite, helping keep the cookies tender without the need for dairy.
Highlighting the Ingredients
Whole Wheat Flour: The base of these cookies is whole wheat flour, which brings a wholesome texture and a hint of nuttiness. It also offers more fiber than all-purpose flour, making these feel a bit more nourishing.
Potato Starch: Acting as a tenderizer, potato starch lightens the texture and gives a slightly crumbly finish—ideal for rustic-style cookies.
Brown Sugar: A touch of unrefined cane sugar gives mild sweetness and adds a hint of molasses that plays beautifully with the warm spices.
Neutral Oil: Instead of butter, a mild vegetable oil keeps these cookies moist. It also helps make them completely dairy-free.
Vanilla & Cinnamon: A classic duo—vanilla adds depth while cinnamon offers a cozy, spiced aroma that enhances the chocolate and orange.
Orange Zest: Freshly grated orange zest adds brightness and a natural citrus aroma that lifts the richness of the dough.
Chocolate Chips: Use a generous handful of semi-sweet or dark chocolate chips. Their richness pairs perfectly with the orange and cinnamon, adding indulgence to every bite.
Baking Powder: A small amount helps the cookies rise just enough while keeping their rustic shape.
Egg & Salt: The egg binds the ingredients, and a pinch of salt sharpens all the flavors.
Ingredient Swaps:
- Gluten-Free? Use a 1:1 gluten-free flour blend and substitute cornstarch for potato starch.
- No eggs? A flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) will work well here.
- Want it less sweet? Reduce the sugar by 15–20g without impacting the texture.
How to Make Rustic Chocolate Orange Cookies
Step 1: Combine the Dry Ingredients
Start by adding the whole wheat flour, potato starch, baking powder, cinnamon, orange zest, and a pinch of salt to a mixing bowl. Stir gently to combine and break up any clumps.
Step 2: Add the Wet Ingredients
Crack in the egg, pour in the oil, vanilla extract, and brown sugar. Mix until everything is well blended. You’re looking for a soft, cohesive dough—it will be slightly sticky, which is completely normal.
Step 3: Fold in the Chocolate
Add the chocolate chips last so they don’t melt into the dough. Use a spatula or your hands to gently fold them in until evenly distributed.
Step 4: Portion the Dough
Spoon the dough into silicone molds or lightly oiled muffin tins. You don’t need to press down too much—just level the tops gently.
Step 5: Bake
Place in a preheated oven at 180°C (about 355°F), using the convection setting if you have one. Bake for about 15 minutes, or until the tops look slightly golden and the edges feel firm.
Step 6: Cool and Enjoy
Let the cookies cool for a few minutes in the mold before popping them out. They’ll firm up more as they cool. Serve warm or let them cool completely for a crispier bite.
Texture Tip
The dough might seem a bit oily before baking—that’s expected. Once baked, the oil helps develop a crisp edge and keeps the inside tender. If the dough seems too dry, a teaspoon of orange juice can bring it together.
Storing & Serving Suggestions
Once cooled, store these cookies in an airtight container at room temperature for up to 5 days. They’ll maintain their crunch and flavor beautifully. For longer storage, freeze them in a zip-top bag and reheat in a low oven for a few minutes to refresh the texture.
Try This: Crumble a cookie over Greek yogurt or dairy-free coconut yogurt with a few slices of fresh orange for a quick dessert parfait. Or serve alongside espresso for a simple, elegant treat.
These rustic cookies combine the best of bold flavors and simple preparation. With their wholesome ingredients and satisfying texture, they’re a recipe you’ll return to, whether you’re baking for guests or treating yourself to something quietly special.
Rustic Chocolate Orange Cookies (Dairy-Free & Butter-Free)
Ingredients
Main Ingredients
- 180 g chocolate chips Use semi-sweet or dark chocolate for a richer flavor.
- 175 g whole wheat flour This adds a nutty flavor and extra fiber.
- 75 g potato starch Helps to create a light, tender cookie texture.
- 1 ea egg Binds the ingredients together.
- 100 g brown sugar Adds natural sweetness and a hint of molasses.
- 90 g vegetable oil Helps maintain a moist texture and ensures dairy-free cookies.
- 1 tsp vanilla extract Enhances the flavor of the dough.
- 1 tsp ground cinnamon Gives a cozy, spiced aroma.
- ½ ea orange Grate the zest to add a fresh citrus flavor.
- 1 tsp baking powder Leavening agent to help the cookies rise.
- 1 pinch salt Balances the sweetness and enhances the flavors.
Instructions
Instructions
- In a large bowl, whisk together the whole wheat flour, potato starch, baking powder, ground cinnamon, orange zest, and salt.
- Add the egg, vegetable oil, brown sugar, and vanilla extract to the dry ingredients. Stir until well combined, forming a soft dough.
- Add the chocolate chips and fold them into the dough gently to distribute them evenly.
- Spoon the dough into silicone molds or greased muffin tins, filling them evenly with the dough. Don’t press down too much, as the dough will spread naturally.
- Place the molds in a preheated oven at 180°C (355°F) for about 15 minutes, or until the edges are golden and the tops are set.
- Remove the cookies from the oven and let them cool for a few minutes. Then, remove from the molds and allow them to cool completely before serving.
Notes
- For a gluten-free option, use a gluten-free flour blend and cornstarch instead of potato starch.
- If you don’t have silicone molds, you can use parchment-lined baking sheets.
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