How do I make sure the orange flavor comes through in the cookies?

To ensure a strong orange flavor, use fresh orange zest rather than orange extract. The zest contains natural oils that provide a bright and vibrant citrus flavor. Be sure to use a fine grater to avoid including the bitter white pith beneath the zest.

Can I use orange juice instead of orange zest?

While orange juice can add some orange flavor to the cookies, it may dilute the dough and affect its texture. It's best to use orange zest for a more concentrated and flavorful citrus taste.

Can I use a gluten-free flour blend instead of all-purpose flour?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular all-purpose flour. Make sure the blend is suitable for baking and contains a combination of gluten-free flours and binders like xanthan gum. Gluten-free flour blends may require additional moisture, so you may need to adjust the amount of liquid in the recipe accordingly.

How do I prevent my cookies from spreading too much?

Chilling the cookie dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading. Additionally, make sure your baking sheet is cool before placing the dough on it, as a warm baking sheet can cause the cookies to spread too quickly.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for future baking. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Vegan Orange Chocolate Chip Cookies

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5 from 1 review

Soft, chewy vegan chocolate chip cookies packed with fresh orange flavor.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 18 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 c vegan butter, softened 3/4 c granulated sugar 3/4 c light brown sugar 2 tbsp nondairy milk 2 tbsp orange zest 2 tsp vanilla extract 1 tbsp cornstarch 1 tsp baking soda 3/4 tsp salt 2 1/4 c all purpose flour 1 1/2 c nondairy chocolate chips flaky sea salt to top

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Instructions

Cookie Dough: Cream together softened vegan butter and sugars in a large bowl using an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Add the nondairy milk, orange zest, vanilla extract, cornstarch, baking soda and salt to the bowl. Beat again until ingredients are evenly distributed. Add the flour and beat until just combined. Do not over-mix. Stir in the chocolate chips.
Chill: Cover the bowl and place in the refrigerator to chill for at least 30 minutes. Cookie dough can keep like this for up to 48 hours.
Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
Bake: Place 2-3 tbsp scoops of cookie dough onto the baking sheet about 2 inches apart. Bake on center rack of preheated oven for 11-13 minutes or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.