Spiced Orange Chocolate Chunk Cookies (Vegan)
These perfectly festive cookies are filled with orange infused chocolate chunks, tart candied peel and warm spices. They are easy to prepare, dairy and egg-free, and a must holiday bake.
Ingredients
- 5 tbsp / 75 grams plant based yogurt - room temperature
- 8 tbsp / 113 grams plant based butter with salt - room temperature
- 1¾ cups / 210 grams all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground all spice
- ⅛ tsp ground cloves
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 1 tsp orange zest
- 1 tbsp vanilla extract
- 5 tbsp / 50 grams mixed citrus candied peel - please see recipe on the website if you are interested in making your own
- 7 tbsp / 105 grams Chocolove Orange Peel in Dark Chocolate - you will need 2 bars for this recipe
Instructions
- Measure out the 105 grams of Chocolove Orange Peel in Dark Chocolate bar and roughly chop it up; set it aside for later. Measure out the citrus candied peel and roughly chop it up; set it aside for later. Make sure to reserve some chocolate pieces and candied peel pieces for the tops of the cookies.
- To a small bowl, add the all-purpose flour, baking soda, baking powder, ground cinnamon, all spice and cloves. Whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, orange zest, cane sugar and coconut sugar. With a handheld blend, whip the butter, zest, and sugars together on medium high speed for 2 to 3 minutes. - it should be creamy and well blended.
- Add the yogurt and vanilla extract to the sugar mixture. Using the handheld mixer, blend for about 1 minute or until all ingredients are well mixed.
- Add the dry ingredients to the wet ingredients. Using the handheld mixer, blend at medium speed until no more flour can be seen. Toss in the roughly chopped chocolate and citrus candied peel into the batter and fold them in until well incorporated
- Cover the cookie batter and place it in the refrigerator for 30 minutes to 1 hour. This allows the batter to firm up before baking the cookies. Feel free to leave the batter in the refrigerator up to 24 hours if you choose, the longer the better.
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Each cookie is 3 tablespoons of cookie dough. Scoop a tray of cookies at a time. Return the batter to the refrigerator between batches. Roll each dough ball between your palms to smooth them out and top the cookies with the reserved orange chocolate chunks.
- Bake the cookies for 12 minutes. They will look slightly under cooked in the center, that is ok. If decorating the cookies with candied peel pieces, do so right after the cookies come out of the oven. Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.