These Vegan Chocolate Orange Cut-Out Cookies are zesty, sweet and chocolatey! They’re really easy to make, fun to decorate, and even more delicious to eat.
Since Christmas is right around the corner, I’ve had my eyes on cut-out cookies. Instead of going for the classic gingerbread or sugar cookies, I decided to go for a chocolate orange cut-out cookie!
The orange zest and juice really come through to balance out the sweet chocolate, and it looks really pretty as well.
9 ingredients to make these vegan chocolate orange cut-out cookies
- orange zest and juice
- coconut oil
- flax egg
- sugar
- all-purpose flour
- salt
- chocolate chips
- icing sugar
I also found out that you don’t have to use softened coconut oil, or vegan butter to make cut-out cookies! Originally, I was testing this recipe with softened coconut oil, but as I was trying to cream it with a hand mixer, it melted into an oily puddle.
I gave up and just continued with the melted coconut oil, and was amazed at how well the dough rolled and baked! Vegan butter can be expensive, and working with softened coconut oil in a place like Malaysia usually doesn’t go well (at least for me), so this was an amazing discovery.
Here are some last few pictures of a smiling cookie. I hope that convinces you to make these yourself!
If you’re in need of more cookies, have a look at these recipes:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Chocolate Orange Cut-Out Cookies
Ingredients
Cookies
- zest of one orange
- 1 flax egg*
- 60 ml coconut oil melted
- 1 tbsp orange juice
- 60 g sugar
- 150 g all-purpose flour sifted
- ¼ tsp salt
- 3 tbsp chocolate chips
Icing
- 30 g icing sugar sifted
- 2 tsp orange juice
- orange zest to top
Instructions
- Whisk together orange zest, flax egg, coconut oil, orange juice and sugar. Fold in the flour and salt, then add in chocolate chips. Try not to overwork the dough.
- Refrigerate for one hour until firm. Meanwhile, preheat the oven to 200°C and line a baking sheet with parchment paper.
- On a floured working surface, roll out the dough into any shape, as long as it is ¼-inch thick. Dust a cookie cutter with flour, then cut the dough into shapes. Use a thin spatula to carefully transfer the cookies to the baking tray.
- Gather up the remaining dough and roll it out again. Cut out more shapes, and repeat until all the dough is used up. You may need to refrigerate the dough for a few minutes in between rolling if it gets too soft.
- Chill the cut out cookies in the fridge for 10 minutes, then bake for 10-12 minutes, until lightly browned around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk together sifted icing sugar and orange juice until the icing is thick, but pipe-able. Transfer to a piping bag with a small round tip.
- Decorate the cookies, top with more orange zest and enjoy!
Notes
