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Gluten-free Chocolate Orange Cookies Recipe (dairy-free option)

Gluten-free chocolate orange cookies recipe - super easy to make and you'd never know they were Coeliac-friendly and wheat-free too. See the FAQ section for advice on how to make this dairy-free.
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 40 minutes
Total Time 1 hour 7 minutes
Servings 9
Author Becky Excell

Ingredients

  • 255 g gluten-free self raising flour
  • 25 g cocoa powder ensure dairy-free if necessary
  • 125 g butter softened (dairy-free hard margarine if necessary)
  • 100 g light brown sugar
  • 100 g caster sugar
  • 1 egg
  • 1 tsp orange extract / 1 orange zested
  • ½ tsp bicarbonate of soda
  • 100 g milk chocolate chips dairy-free if necessary
  • 220 g Cadbury chocolate orange buttons dairy-free alternative linked in FAQ section

Instructions

  • Cream together your softened butter with both the caster and light brown sugar until fluffy and combined. I use my electric hand mixer for these.
  • Add in your egg and orange extract, mix until combined.
  • Add in your gluten free flour, sifted cocoa powder and bicarbonate of soda. Mix well so there are no pockets of flour.
  • Add your milk chocolate chips and mix in so that they’re well distributed.
  • Finally add in your chocolate orange buttons and mix once more. (keep a few to one side to push into the top)
  • Roll your mixture into balls. Mine weigh around 110g each. Roll them really roughly so they are not smooth balls, its nice for them to have rough edges and ensure theres some chocolate orange buttons showing as they'll look super awesome when they're baked if so! Push a few spare buttons into the top if you can't see many.
  • Chill your dough balls for around 40 minutes in the freezer ideally (or longer in the fridge).
  • Whilst they are chilling, preheat your oven to 180C Fan / 200C. Place 1-2 large prepared (non stick baking paper) baking trays in the oven to heat up too.
  • When the cookie balls are chilled enough, open your oven and place 4 balls spaced apart on your tray (they spread so no more than 4 - although the cocoa powder prevents too much spread I find!). Place in the oven for about 11-12 minutes. The cookies will still be a little gooey and have a hump in the middle when done. You want the hump - you don't want them to be flat!!
  • Allow to completely cool for a good 15 minutes on the tray before moving them to a cooling rack to finish cooling. They have a crisp outer and a soft middle. Tuck in and enjoy!

Notes

You can make these smaller if you wish, you might want to reduce the cooking time if so by a minute or two depending on the size difference.
You can cook these for slightly longer if you want them more flat and cooked but not too long, or else they'll be overdone.
You can keep the cookie balls frozen for longer and just cook them whenever you fancy a cookie. If they have been frozen for longer, they might need a minute or two more in the oven.