Gluten-free chocolate orange cookies are a fresh and delicious spin on chocolate chip cookies. These citrus-flavored cookies are easy to make and completely gluten-free.
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One morning I was enjoying my orange juice when I thought why don't I make an orange cookie? When I was thinking of ingredient combinations, I couldn't think of a better pairing for orange's citrus flavor than the rich flavor of dark chocolate.
These soft and chewy gluten-free chocolate orange cookies are stuffed with brown sugar, dried oranges, chocolate chunks, and chocolate chips. They have a deliciously delicate flavor that pairs perfectly with a cup of tea. The orange flavor comes from homemade oven-dried oranges instead of orange extract which pairs so well with rich dark chocolate.
If you're looking for more gluten-free cookie recipes, check out my gluten-free butterscotch cookies with chocolate and my traditional gluten-free brownie cookies.
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Ingredient Notes
- Gluten-free flour - I prefer using either King Arthur's Measure-for-Measure Gluten-Free flour or Cup4Cup's gluten-free flour blend.
- Vanilla extract - gives a subtle sweetness and brings out the chocolate flavor.
- Baking soda - helps the cookies brown and gives the gluten-free cookies a nice texture.
- Granulated sugar - I use granulated sugar. I don't recommend using coconut sugar or another sugar substitute like powdered sugar.
- Brown sugar - gives the cookies a rich, deep flavor. Don't skip the brown sugar!
- Egg - one large egg at room temperature is ideal for this recipe.
- Chocolate - you can use milk chocolate chips or dark chocolate chips. I prefer using a mix of dark chocolate chunks and dark chocolate chips.
- Butter - make sure it's unsalted butter that is melted.
- Salt - kosher salt is best for this recipe.
- Oven-dried orange slices - I dry my own orange slices, but you can buy them premade. Find my recipe for oven-dried orange slices HERE.
See recipe card for quantities.
Tips for the Best Cookies
- Use real butter instead of a butter substitute or coconut oil. The butter will make the cookies rich and flavorful. Coconut oil is not a 1:1 substitute for butter so coconut oil cookies will turn out differently.
- Line the prepared baking sheet with pre-cut parchment paper. It's so much easier!
- Don't swap out the granulated sugar for coconut sugar or powdered sugar. The texture will not be the same.
- Slam the cookie sheet on the counter every 5 minutes of baking for thin and chewy cookies.
- This recipe can be made by hand or with an electric mixer and paddle attachment.
- Chill the cookie dough that's scooped on the baking trays in the refrigerator for at least 15 minutes so the cookies don't spread too much.
- You can use any variety of chocolate chips. Experiment with milk chocolate chips, white chocolate chips, or dark chocolate chips.
Equipment
- Glass mixing bowl set
- Spatula
- Electric mixer
- Wire rack
- Precut parchment paper or a silicone baking mat
Storage
Store the cookies in an airtight container at room temperature for up to five days.
To freeze, wrap in a freezer-safe container or ziplock bag. They will keep in the freezer for up to three months. Freeze raw cookie balls on two baking sheets with parchment paper for 30 minutes. Remove and put all the cookie dough balls into a freezer-safe plastic bag. Then, take it out and bake it whenever.
Gluten Free Chocolate Orange Cookies
Equipment
- Wire rack
- Precut parchment paper or a silicone baking mat
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup butter
- ½ teaspoon salt
- 5 orange slices chopped
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Use a sharp knife to chop the orange slices into small chunks.
- Combine the melted butter, granulated sugar, brown sugar, and eggs together with an electric mixer.
- Mix the gluten-free flour, salt, and baking soda in a separate bowl.
- Add the dry ingredients to the wet ingredients.
- Mix until combined. Fold in the vanilla extract, chocolate, and orange chunks.
- Scoop the cookie dough into large balls and place them on the baking sheet.
- Chill the cookie dough balls in the fridge for 15 minutes.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool them on a wire rack. The cookies will be golden brown.
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