Delightfully crispy, buttery, and bursting with bright citrus flavor, these orange chocolate chip shortbread cookies are generously packed with mini chocolate chips. Best of all, they’re completely vegan and gluten-free! Inspired by the beloved Chokini cookies of my childhood.
I’m absolutely thrilled to share this recipe because it’s inspired by one of my all-time favorite childhood treats: Chokini!
Back in my teenage years, I could easily polish off an entire package in one sitting—with a little help from my brother, of course. I was completely obsessed with these cookies.
If you’re unfamiliar with them, Chokinis are crisp, elongated shortbread cookies infused with orange zest and loaded with chocolate chips. They’re made by the German brand Bahlsen, and I’m not sure if they’re available worldwide or mainly in Europe. Have you ever tried them?
The unfortunate catch is that the original cookies contain milk powder—like way too many products out there—which makes them off-limits for vegans. Since I couldn’t enjoy them anymore, I decided to take matters into my own hands. After some experimentation, I created a plant-based, gluten-free version that tastes just like the originals!
⭐️ Why You Should Try It
- Buttery, crispy, and citrusy: Despite being vegan and gluten-free, these cookies are incredibly rich and feature an irresistible orange-chocolate combination.
- Natural orange flavor: While store-bought versions rely on artificial flavorings, these cookies use fresh orange zest and juice for a bright, authentic taste.
- Perfect for the holidays: The magical orange-chocolate combo brings instant Christmas cheer.
- Gift-worthy: Package them in a nice bag with a cute label for thoughtful homemade gifts.
- Tested to perfection: As a connoisseur of the original, I’ve tweaked this recipe until it tastes exactly like the cookies I remember!
🧈 Ingredient Notes
Gluten-free flour
For the gluten-free base, I use a 1:1 gluten-free flour blend.
Almond flour
Almond flour adds a subtle nuttiness and improves the texture, giving the cookies that signature sandy shortbread crumb.
Vegan butter
There’s no such thing as a great shortbread cookie without generous amounts of butter!
Coconut sugar
I chose coconut sugar over granulated white sugar for two reasons: it keeps the cookies refined sugar-free and adds a subtle caramel flavor, similar to brown sugar.
Orange
You’ll need two fresh oranges for this recipe. I use both the zest (a whole tablespoon!) and a tablespoon of juice for maximum citrus flavor.
Chocolate chips
After testing, I found that mini chocolate chips work best—regular-sized ones tend to make the dough crumble. Alternatively, you can use finely chopped dark chocolate.
🥣 How to Make It
📔 Pro Tips for Success
Reshape your cookies.
Like any slice-and-bake cookie, the chocolate chips may sometimes cause the dough to crumble slightly. Don’t hesitate to gently reshape your cookies once they’re on the baking sheet for a nicer, more uniform appearance.
Chill the dough thoroughly.
Chilling the dough is essential for easy slicing and prevents the cookies from spreading too much during baking.
Use fresh orange zest.
Freshly grated orange zest is the key to that vibrant, natural citrus flavor. Pre-packaged zest or orange extract just won’t compare.
🍫 Delicious Variations
Here are some fun ways to customize your cookies:
- White chocolate: Swap the dark chocolate chips for white chocolate chips for a sweeter, creamier twist.
- Lemon-lime: Replace the orange zest with lemon or lime zest for a different citrus experience.
- Spiced: Add 1/2 teaspoon of cinnamon or cardamom for warm, aromatic notes.
- Nutty: Fold in 1/4 cup of toasted chopped almonds or pecans for extra crunch.
🍵 How to Serve Them
These cookies are wonderfully versatile. Enjoy them for breakfast with a glass of banana milk or nitro cold brew, or have them as an afternoon pick-me-up with taro milk tea or hazelnut milk. They also make a lovely accompaniment to hot cocoa or coffee.
❄️ Storing and Freezing
Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the unbaked dough log for up to 3 months—simply slice and bake straight from the freezer, adding a couple of extra minutes to the baking time.
💬 Frequently Asked Questions
Why is my dough too crumbly?
If your dough is too crumbly to hold together, you can add an extra tablespoon of vegan butter or a teaspoon or two of unsweetened plant-based milk to bring it together.
Why are my cookies soft after baking?
It’s completely normal for the cookies to be soft straight out of the oven. As they cool, they will crisp up beautifully. Let them cool completely on the baking sheet before transferring.
Can I use regular flour instead of gluten-free?
This recipe was specifically developed for gluten-free flour. Using regular flour will change the texture and may not yield the same results.
These cookies are buttery, perfectly crispy, and infused with a delicate orange flavor that pairs beautifully with dark chocolate chips. I truly hope you’ll love them as much as I do!
Orange Chocolate Chip Shortbread Cookies (Vegan + GF)
Ingredients
- 1 cup gluten-free 1:1 flour blend (150g)
- 1/2 cup blanched almond flour (50g)
- 1/2 cup vegan butter, softened (113g)
- 1/2 cup coconut sugar (70g)
- 1 tbsp fresh orange zest (from about 2 oranges)
- 1 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup mini chocolate chips (or finely chopped dark chocolate)
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened vegan butter and coconut sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Add the orange zest, orange juice, vanilla extract, and salt. Mix until well combined.
- Add dry ingredients: Sift in the gluten-free flour and almond flour. Mix until a soft dough forms.
- Add chocolate chips: Gently fold in the mini chocolate chips until evenly distributed.
- Chill: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat and slice: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the chilled dough into rounds about 1/3 inch thick.
- Bake: Place the cookies on the prepared baking sheets, leaving a little space between each. Bake for 10-12 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool completely on the baking sheets—they will crisp up as they cool.
Notes
- Gluten-free flour: Bob’s Red Mill 1-to-1 Baking Flour works best.
- Untreated oranges: Use untreated oranges for the zest to avoid chemicals.
- Reshape if needed: Gently reshape cookies on the baking sheet if they crumble during slicing.
- Storage: Store in an airtight container at room temperature for up to 1 week.
