1 cup dark chocolate chips (or chopped Terry’s Chocolate Orange if not dairy-free)
Prepare the Flax Eggs:
In a small bowl, mix the ground flaxseed with water and let it sit for 5-10 minutes to thicken.
Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, melted coconut oil, plant-based milk, orange zest, orange extract, and the prepared flax eggs. Mix until well combined.
Combine Dry Ingredients:
In another bowl, whisk together the cocoa powder, ground almonds, gluten-free oat flour, and bicarbonate of soda.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dark chocolate chips.
Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to firm up.
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Shape and Bake:
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dough ball slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are crisp and the centers are still slightly soft.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious, gooey, and chewy chocolate orange cookies!
Flax Eggs: Ensure the flax eggs are thickened before adding to the wet ingredients for the best binding effect.
Coconut Oil: Use melted coconut oil for easy mixing. Ensure it’s not too hot when adding to avoid melting the sugar.
Gluten-Free Flour: Ensure the oat flour is certified gluten-free if needed. You can also use other gluten-free flour blends if preferred.
Chocolate Chips: Use dairy-free dark chocolate chips or chopped dairy-free chocolate orange pieces for a festive twist.
