Description
These Vegan Orange Chocolate Chip Cookies combine zesty orange flavor with rich nondairy chocolate chips for a delightful plant-based treat. Soft and chewy with a hint of citrus, they are perfect for satisfying your sweet tooth while keeping things dairy-free and vegan-friendly.
Ingredients
Wet Ingredients
- 1 cup vegan butter, softened
- 2 tablespoons nondairy milk
- 2 tablespoons orange zest
- 2 teaspoons vanilla paste
Dry Ingredients
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups nondairy chocolate chips
- Flaky sea salt, for topping
Instructions
- Prepare the dough: Cream together the softened vegan butter and both sugars in a large bowl using an electric hand mixer or stand mixer until the mixture is light and fluffy, about 1 minute. Add in the nondairy milk, orange zest, vanilla paste, cornstarch, baking soda, and salt. Beat the ingredients until evenly distributed. Gradually add the flour and mix until just combined. Avoid over-mixing to maintain cookie texture. Fold in the nondairy chocolate chips gently.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up. The dough can be stored in the refrigerator for up to 48 hours if needed.
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Scoop and bake: Using a spoon or cookie scoop, place 2 to 3 tablespoon-sized mounds of cookie dough onto the baking sheet, spacing them about 2 inches apart to allow for spreading. Bake the cookies on the center rack of the preheated oven for 11 to 13 minutes or until they turn lightly golden around the edges.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to firm up. Then transfer the cookies to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while warm for a flavor contrast.
Notes
- Do not over-mix the dough once flour is added to keep cookies tender.
- Chilling the dough helps prevent spreading and enhances flavor.
- Use parchment paper or a silicone baking mat for best results.
- Flaky sea salt is optional but adds a great touch of complexity.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
