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These thick and chewy chocolate orange coconut oil cookies are completely vegan and taste great! Low calorie, no butter, but you won’t be able to taste the difference. Made with whole wheat flour, they have become my new favorite cookies. They are also 100 % vegan.
Happy Monday Guys!
Say Hello to my new favorite cookie, made with whole wheat flour, coconut oil, featuring light orange flavor and loaded with chocolate chips. And I almost forgot – I replaced the egg in this recipe with a “chia egg”.
Before I proceed, I did not intend to make these chocolate chip cookies vegan, but that’s how they turned out. It is totally up to you, to use a regular egg and dairy milk and make them non vegan. They will still taste amazing! They are totally customizable.
I’ve been enjoying soft baked, chewy cookies, made with coconut oil lately. Not just that makes them healthier, but cookies are extremely soft. Coconut oil does not change the flavor of the cookies.
When baking chocolate chip cookies, I like to add some corn starch to the dough, to make sure they bake tender.
I baked 2 batches of these and I wish I took pictures of the first one, but… We ate most of it so quickly, so I had to shoot the second one, which did not turn too visually appealing, but trust me, they taste good!
And since oranges are in season now and of course I’ve been eating a lot of them this last month, I also used some orange zest in this cookie recipe, which created a great combination of flavors.
The chia egg – (again, no need to use chia seeds, just use a regular egg if you’d like), but it created delicate crunch in these cookies, which paired great with the chocolate chips and orange flavor.
Chia eggs make an easy substitute for recipes that call for just one or two eggs. For 1 egg you grind 1 Tbsp of chia seeds in a food processor and then mix it with 3 Tbsp of water. Let the mixture sit at room temperature for 15 minutes.
For this coconut oil cookies recipe, I did not grind my chia seeds, just mixed them with water and let them sit at room temperature, until they get the consistency of an egg. (Basically made chia gel). Then added the mixture to my cookie dough.
If that’s too much of information for you and you don’t want to deal with that, just use 1 medium egg and skip the chia stuff. I’ve tested the recipe with a regular egg and it works fine.
This cookie dough is made with whole wheat flour only, so it is on the dry/thick side. It also does not stick well together. I do suggest that you chill it for at least 45 minutes or for up to 3 days. This will prevent cookies from spreading. Then once you start rolling the dough into balls, take the time to warm the dough up in your hands, this will soften the coconut oil and help you shape them.
Bake time may vary depending on the type of oven used, type of baking sheet, chill time and moisture of the ingredients. I baked mine for 10 minutes, but you would be the one to decide if they’ll need to be baked for 1-2 minutes more or less.
I hope you like them!
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Thick And Chewy Chocolate Orange Coconut Oil Cookies
- 1/2 cup softened coconut oil, , not melted
- 3/4 cup unrefined sugar, (brown sugar, coconut sugar is fine)
- 1 Tbsp chia seeds
- 3 Tbsp water
- 2 tsp vanilla extract
- 1 Tbsp non dairy milk
- 1 tsp orange zest, (from 1/2 large orange)
- 1 1/3 cup whole wheat flour
- 1 tsp cornstrarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 - 1 cup semi sweet chocolate chips, (vegan)
- In a small bowl combine chia seeds and 3 Tbsp water, stir and let it sit at room temperature for 15 minutes, until gel forms. This gel will be used as an egg substitute for the cookies. One large egg could be used instead.
- In the bowl of a stand mixer, fitted with paddle attachment cream coconut oil and sugar together for 3 minutes.
- Add chia gel and beat until combined. Add in vanilla extract, milk and orange zest and mix until creamy.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Beat until thick dough forms.
- Add in chocolate chips and mix until distributed. (Since the dough it thick, chocolate chips will not be very evenly distributed).
- Gather dough in a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
- Prehaet oven to 350 F.
- From the chilled dough, which is a little on the dry side, roll 1 inch balls. (Once you start rolling, coconut oil will start to soften in your hands and balls will come together easily).
- Place balls on a baking sheet, lined with parchment paper or silpat.
- Bake cookies for 10 minutes. Transfer to a cooling rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.
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