Dark chocolate & orange cookies
Prep time
Cook time
Total time
Recipe type: Cookies / Christmas
Serves: about 30 cookies
  • ⅔ cup (150 g) butter, softened to room temperature (I used vegan butter spread)
  • ½ cup coconut sugar (or raw cane sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ cup spelt flour
  • ½ tsp cinnamon
  • pinch of salt
  • orange zest from 1 orange (organic)
  • 1 cup (200 g) dark chocolate (I used 72% chocolate with cacao nibs)
  • For topping: orange zest & sea salt
  • Note: 1 cup = 250 ml
  1. In a large mixing bowl beat butter using an electric mixer until creamy, add coconut sugar and continue beating until fluffy and creamy.
  2. Add egg and vanilla and beat until all is well combined.
  3. In another bowl combine flour, cinnamon and salt.
  4. Add flour mixture into wet mixture and mix to combine. Finally add grated orange zest.
  5. Knead the dough on floured surface and shape it into one or two long logs, wrap them in plastic foil and put in the fridge for at least 5 hours. You can also make the dough a day in advance and leave it in the fridge overnight.
  6. Dough will be very soft but will harden in the fridge.
  7. When ready to bake, preheat oven to 175 C / 350 F and prepare large baking tray lined with baking paper.
  8. Using a sharp knife slice dough logs into equal slices and place them on the tray leaving enough space in between.
  9. Bake for 12-14 minutes or until they turn golden brown around the edges. Leave them to cool.
  10. Melt the chocolate (over bain-marie), dip the cookies into melted chocolate and sprinkle with a bit of grated orange zest and sea salt.
  11. Leave for chocolate to set and store in airtight container or metal cookie box. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/12/dark-chocolate-orange-cookies/