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.

[easy-tweet tweet=”Shortbread Cookies With Orange And Chocolate- Healthy treat to please everyone!” user=”PetiteCook” hashtags=”#vegan”]

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!

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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

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
Servings: 30
Author: The Petite Cook

Ingredients

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