These Chocolate Orange Cookies taste exactly like a Terry's Chocolate Orange! They have a brownie-like cookie base infused with fresh squeezed orange juice and zest! The dough is rolled in orange sugar prior to baking which results in a fluffy interior and a slight crispy exterior! They're then drizzled with a chocolate orange glaze and sprinkled with more zest! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
If you love Terry's Orange Chocolate, you are going to adore these Chocolate Orange Cookies! The combination of the rich chocolate and the tangy oranges creates the perfect medley of flavors!
For this orange cookies recipe, I used cara cara navel oranges. They have a sweetness, tartness and slight tang! The oranges themselves are almost a pink color and have hints of raspberry and cranberry; they are super delicious! If you can't find cara cara navel oranges where you live, regular navel oranges are just fine; keep in mind the orange flavor may be more sweet than tangy and less strong.
For more citrus cookie recipes, try my Orange Cookies, my Lemon Sugar Cookies, my Orange Shortbread Cookies and my Lemon Shortbread Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crisp Exterior yet Soft Interior- These cookies are the most perfect texture. Crispy on the outside thanks to the sugar coating and chocolate drizzle, yet...thick, soft and chewy on the inside!
- Covered in Orange Sugar- The orange sugar coating helps bring out that citrus flavor and gives the outside a nice crunch like in my Lemon Blueberry Cookies!
- Fresh Squeezed Orange Juice- The juice from the oranges gives the cookies this delicious yet mild tang!
- Dark Chocolate- These cookies are very dark thanks to using two different types of cocoa powders.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I love using two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark alone as the cookies will be too dry and bitter.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Unsalted Butter or Vegan Baking Sticks- Do not use melted or even softened; the cookies will spread into a giant mess while baking in the oven. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together like in my Lemon Raspberry Cookies.
- Dark Brown Sugar- Using dark brown sugar gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs.
- Oranges- In this recipe I used cara cara oranges. As I mentioned earlier, they are sweet with a bit of tartness and tang. They have hints of raspberry and even cranberry! If you cannot find cara cara oranges where you live, you can use regular navel oranges instead. Keep in mind the flavor of the cookies will be more mild and more sweet. Also, please only use fresh squeezed orange juice. Using store bought orange juice may result in the cookies have a mild sweet orange taste vs that tang. We need a total of 2 oranges for the juice and zest combined.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups plus 2 tablespoons of regular flour (210 grams plus 2 tablespoons).
- Make sure to also use a packed ½ cup plus 2 tablespoons of cocoa powder (58 grams plus 2 tablespoons).
- Only use 1 tablespoon of milk.
- You still need to chill the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls before rolling in sugar and flattening into a thick disc.
- Bake the cookies at the same temperature but for 12-13 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Orange Cookies
Here are the step by step instructions to make these orange chocolate cookies!
Zest and Juice the Oranges
Step 1: Zest the Oranges
Wash and dry the 2 oranges. Take a zester and zest the 2 oranges. Put the zest in a little bowl and set aside.
Step 2: Juice the Oranges
Take 1 orange, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about 2 tablespoons of juice. If there isn't enough, juice another orange.
Make the Cookies
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and dark brown sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Add in the other Wet Ingredients
Slowly beat the cornstarch water mixture, milk, 1 tablespoon of orange zest and the 1 tablespoon of fresh squeezed orange juice into the creamed butter and sugar. It will look brown and chunky. That's normal.
Step 5: Add in the Dry Ingredients and Chill the Dough
With the mixer on low speed, slowly add in the gluten free flour mixture, a little at a time and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again.
Shape the dough into a disc, wrap in plastic and refrigerate for at least 1.5 hours. You must not skip this step or the cookies will be way too sticky to form into balls.
When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
Step 6: Make the Orange Sugar
Once the dough is done chilling, in a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of orange zest. Mix until completely combined.
Step 7: Scoop the Dough and Coat with the Orange Sugar and Flatten
Take the dough out of the fridge. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.
The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
Once all scooped, roll each dough ball in the orange sugar to coat completely.
After rolling in the orange sugar, flatten each dough ball into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking and will not spread out.
Step 8: Bake the Cookies and Cool
Place dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 14-15 minutes.
Store extra dough discs in the fridge while the rest are baking. I bake no more than 6 at a time.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Make The Glaze (If Desired)
Step 1: Mix The Glaze Ingredients
In a small bowl, whisk together the 2 cups of confectioners' sugar, the ¼ cup cocoa powder, 2 tablespoons fresh squeezed orange juice, the ¼ teaspoon orange zest.
Start adding in the 1 tablespoon plus 1.5 teaspoons water a little at a time until you reach the desired consistency. You may not need all the water. The glaze should be thick enough to coat the back of a spoon and not thin and watery.
Step 2: Drizzle The Glaze
Drizzle the chocolate orange glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt.
It is easier to hold your hand about 6 inches above the cookies and move your arm side to side while drizzleing to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.
Sprinkle with more orange zest while the glaze is wet if desired. Let the glaze harden.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookies will not be as dark as mine. Do not use dark alone; it will make your cookies too dry, chalky and bitter. And like the flour, use packed cups of cocoa powder.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess while in the oven. As I mentioned earlier, if you're using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Use Fresh Squeezed Orange Juice- This really brings out the citrus flavor and adds a slight tang. If you use store bought orange juice will make the cookies sweeter and less tangy.
- Chill the Dough- If you don’t chill the dough for at least 1.5 hours, the cookies will be impossible to form into balls. The dough will be very wet and sticky.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough balls need some reshaping, simply use your slightly wet hands to make the dough ball tops smooth.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to coat the back of a spoon and solidify on the cookies.
Recipe FAQs
Yes. You can make the dough the night before. Shape it in a disc, wrap in plastic and place in a zip top bag in the fridge.
If doing this, there is no need to chill it again, prior to baking.
Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Yes. Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!
Yes. Cara cara are sweet with a bit of tartness and tang. They have hints of raspberry and even cranberry, so keep in mind, the flavor of the cookies will be more mild and more sweet with regular navel oranges.
Storing: Once the glaze has hardened, store the cookies in an airtight container at room temperature for up to 3 days.
Freezing: To freeze already baked cookies, add the glaze but do not add extra zest on top. Place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft.
Note: Don't add the extra zest on top of the cookies if you're freezing them, as the zest may become wet as the cookies thaw.
Other Unique Chocolate Recipes You'll Love
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📖 Recipe
Chocolate Orange Cookies
Ingredients
For the Cookie Dough
- 1 ¼ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup plus 2 tablespoons cocoa powder ( I used ¼ cup plus 1 tablespoon natural unsweetened and ¼ cup plus 1 tablespoon dark)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 tablespoons milk
- 1 tablespoon orange zest (from 1 large orange)
- 1 tablespoon fresh squeezed orange juice (from 1 large orange used for the zest)
- ¾ teaspoon pure vanilla extract
For the Orange Zest
- 3 tablespoons granulated sugar
- 1 teaspoon orange zest
For the Chocolate Orange Glaze
- 2 cups confectioners' sugar
- ¼ cup cocoa powder
- 2 tablespoon fresh squeezed orange juice
- 1 tablespoon plus 1.5 teaspoons water (may not need it all)
- ¼ teaspoon orange zest
Instructions
Make the Cookies
- Wash and dry the 2 oranges. Take a zester and zest the 2 oranges. Put the zest in a little bowl and set aside.
- Take 1 orange, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 2 tablespoons of juice. Set aside.
- In a large bowl, whisk together the 1 ¼ cups plus 2 tablespoons gluten free flour, ½ cup plus 2 tablespoons cocoa powders, 1 ½ teaspoons baking powder and the ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and 1 ¼ cups of the dark brown sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, 2 tablespoons milk, 1 tablespoon of orange zest, 1 tablespoons of fresh squeezed orange juice and ¾ teaspoon pure vanilla extract into the creamed butter and sugar. It will look brown and chunky. That's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour and 30 minutes. You must not skip this step or the cookies will be way too sticky to form into balls.
- When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- Once the dough is done chilling, in a small bowl, whisk together the 3 tablespoons of granulated sugar and 1 teaspoon of orange zest. Mix until completely combined.
- Take the dough out of the fridge. Using an ice cream scoop or large cookie scoop, scoop the dough out into 12 scoops. Note: The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to remove any stuck on dough.
- After they're scooped, roll each dough ball in the orange sugar and coat completely.After rolling in the orange sugar, flatten each dough ball into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking and will not spread out.
- Place dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 14-15 minutes. Store extra dough discs in the fridge while the rest are baking. I bake no more than 6 at a time.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Make the Glaze
- In a small bowl, whisk together the 2 cups of confectioners' sugar, the ¼ cup cocoa powder, 2 tablespoons fresh squeezed orange juice, the ¼ teaspoon orange zest.
- Start adding in the 1 tablespoon plus 1.5 teaspoons water a little at a time until you reach the desired consistency. You may not need all the water. The glaze should be thick enough to coat the back of a spoon and not thin and watery.
- Drizzle the chocolate orange glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. It is easier to hold your hand about 6 inches above the cookies and move your arm side to side while drizzleing to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.
- Sprinkle with more orange zest while the glaze is wet if desired. Let the glaze harden.
John
These cookies are so dark and delicious! I love them!