Vegan orange chocolate cookies made with fine spelt flour, raw cane sugar and chocolate, refined with pure orange essential oil. A fruity-sweet temptation, perfect as a pre-Christmas pastry or for coffee in between.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 30Cookies
Calories 75kcal
Ingredients
1PieceFlax seed egg1 tablespoon flaxseed meal + 3 tablespoons hot water, or other vegan egg alternative of choice.
200gSpelt flouralternatively use another flour of your choice, for a gluten-free version use my gluten-free flour mix together with 1 tsp locust bean gum
60gCornstarchI use tapioca starch, a wonderful gluten-free alternative
Heat oven to 175 degrees convection (195 degrees top/bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
Freshly zest orange peel in a large baking bowl.
Add spelt flour, starch, raw cane sugar, margarine, bourbon vanilla, baking powder, flaxseed egg and 2-3 drops of pure orange oil.
1 Piece Flax seed egg, 200 g Spelt flour, 60 g Cornstarch, 1 tbspn Baking powder, 80 g Raw cane sugar, Orange zest from one organic orange, 125 g Margarine, ¼ tbspn Bourbon vanilla
Work into an even, firm dough with your hands. This takes a little work, unless you use a food processor.
TIP: If the dough is too dry, simply add a splash of water. Please be careful and do not overdose, otherwise the dough will quickly become too mushy.
At the end, add chopped chocolate and incorporate.
100 g dark vegan chocolate
Either refrigerate the dough for a few hours or overnight, or process immediately. I did not refrigerate it and was able to process it beautifully.
Roll out on a floured surface and cut out cookies of your choice. Place on the prepared baking sheet and bake for 15 minutes.
Baking time may vary depending on the size of the cookies and the mold used.
Once they are slightly browned on the sides, remove from the oven and let cool completely.
Enjoy together with a hot drink or just like that!
Keep in an airtight container for up to 2 weeks (if they last that long) or just let them sit in the air in a cookie tray as permanent cookies