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    Home » Recipes » Dessert Recipes

    Orange And Chocolate Vegan Shortbread Cookies

    Updated: Sep 13, 2022 · Published: May 1, 2015 by Andrea

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    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!

    cookies-vegan-shortbread-tpc

    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!

    Recipe

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    5 from 1 vote

    Orange and chocolate shortbread cookies

    Prevent your screen from going dark
    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 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Allergy-friendly Dessert
    Cuisine: British
    Serving: 30
    Author: Andrea Soranidis

    Ingredients

    • 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.

     

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

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