Rustic Chocolate Orange Cookies (Dairy-Free & Butter-Free)
These rustic chocolate orange cookies are crisp on the outside, tender on the inside, and packed with a delightful blend of citrusy orange zest, warming cinnamon, and rich chocolate. Made without butter or dairy, they provide a wholesome yet indulgent treat. Perfect for any time of the day, these cookies are easy to prepare and will leave your kitchen smelling amazing!
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.