These orange chocolate chunk cookies are not only quick and easy to make but are also delicious and 100% vegan friendly. They are best enjoyed whilst warm, where they deliver both a crunch as well as a soft and gooey middle.
To make some of your own vegan orange chocolate chunk cookies, you will need:
- 125 g Vegan Butter
- 175 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 300 g Plain Flour
- 1.5 tsp Baking Powder
- 0.5 tsp Salt
- 300 g Vegan Orange Chocolate
- Plant-Based Milk or Water
For this recipe I used Cadbury Bournville orange dark chocolate. I believe you can find this in most UK supermarkets.
I also used Himalayan pink salt. However, you can use sea salt, table salt, or any alternative salt that you may have to hand.
As a personal preference, I use Flora Light spread instead of a block of butter. I find it easier to work with and it provides the perfect cookie dough consistency, without the need to add any additional liquid.
Mix the vegan butter, light brown sugar and vanilla extract until it forms a light and creamy consistency.
I use an electric whisk to do this, but a wooden spoon and muscle power will achieve the same results.
Add the plain flour, salt and baking powder to the butter and sugar mixture.
Stir thoroughly together until it creates a cookie dough consistency.
If your dough is too dry, add small amounts of plant-based milk or water until it forms a cookie dough ball.
If you are using chocolate chips, you can miss this step.
Otherwise, chop your chocolate bar into smaller chunks.
Try to avoid making them too small, as you want to achieve a gooey middle. I find halving each square works well.
Mix the chocolate chunks evenly through the cookie dough.
Avoid using your hands at this stage, as you will find that the chocolate will start to melt.
Split the dough into 12 equal balls and put them onto two baking trays lined with baking paper (6 on each tray).
If you want to be precise, you can weigh out each ball. If you are like me, then split the mixture into four parts and then make three cookie dough balls out of each quarter.
If the dough starts to get too sticky, try cooling your hands down in cold water.
Place the trays in the freezer for 30 minutes or the fridge for at least 60 minutes.
Pre-heat the oven to 180 degrees Celsius (fan).
Bake the cookie dough balls straight from the freezer (or fridge) for 12-15 minutes until they start to turn golden brown.
Leave to cool on the trays for 20 minutes and then transfer to a cooling rack.
As previously mentioned, these cookies are best enjoyed whilst still warm.
However, they can be re-heated for approximately 15 seconds in the microwave to warm through once cooled.