These easy and delicious orange and chocolate vegan shortbread cookies make a light, gluten free and dairy free snack for the weekend - Don't forget to add chili flakes for a spicy kick!

You can't help but love everything about these cookies. Fragrant, deep in flavor, indulgent and chocolatey, they're also low in fats unlikely most shortbread recipes. I love the dark chocolate - red chili flakes combination, slightly bittersweet with a spicy kick that balances well the sweet shortbread. Ultimately, the orange gives a delicious citrusy aroma, making these cookies truly impossible to resist.

These orange and chocolate vegan shortbread cookies are also a great snack to carry in your bag with you during the day, and if you're giving a party this cookie recipe will please everyone, since they're 100%  gluten free and dairy free!

If you make these yummy cookies – or any other recipe – be sure to snap a photo and tag it #thepetitecook on Instagram! I can't wait to see what you foodies are up to!

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Orange and chocolate shortbread cookies

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These easy and delicious orange and chocolate shortbread cookies make a light, gluten free and dairy free snack for the weekend - Don't forget to add chili flakes for a spicy kick!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Allergy-friendly Dessert

Cuisine: British

Serving: 30

Author: Andrea Soranidis - The Petite Cook

Ingredients

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• 1 cup/ 100g coconut oil, or vegan butter,
• ½ cup /100gr golden caster sugar
• 1 tablespoon agave nectar
• zest of 1 orange, grated
• 2 cup/175g gluten-free flour
• a pinch of sea salt
• For the glaze:
• 100 g 72% good quality dairy-free dark chocolate
• 1 tablespoon coconut oil
• a pinch of chili flakes

Instructions

• Heat oven to 190C/fan 170C, and spray with oil a baking sheet.
• Beat the coconut oil with the sugar, agave, salt and orange zest and mix until light and creamy.
• Stir in the flour and mix together to form a dough.
• Divide the mixture into 30 tiny balls, or your preferred size, and arrange on a baking sheet covered with parchment paper.
• Press each ball flat with the tip of a round-bladed knife.
• Chill for 15 mins, then bake for 12-15 mins until light golden and cooked through.
• Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
• For the glaze: Melt chocolate and coconut oil in a heat-proof bowl set over a saucepan filled with simmering water, stirring until smooth. Remove from the heat, and stir in sugar
• Decorate the shortbread cookies with the chocolate glaze and decorate with chili flakes if desired. Allow to cool and set, then serve.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.