Orange Chocolate Chip Shortbread Cookies (Vegan/GF)

I’m super happy to share this recipe as it is inspired by one of my favorite childhood cookies: Chokini!

Back when I was a teenager, I could eat a full packet in one sitting with a bit of help from my brother. Needless to say, I was a huge fan of these!

If you have never heard of it, Chokinis are long shortbread cookies infused with orange and loaded with chocolate chips. They are made by the German brand Bahlsen, so I am unsure if they are only available in Europe or also worldwide. Have you ever tried them?

The thing is, the original cookies do contain milk powder – like way too many products – which sadly makes them non-vegan. What a bummer! Since I can’t have them anymore, I decided to come up with a solution. I experimented and created a plant-based, gluten-free version that tastes just like the originals!

⭐️ Why You Should Try It

Buttery, crispy, and citrusy.

I have made shortbread cookies before, but these are truly one-of-a-kind. Let me tell you why. First off, despite being gluten-free and made with plant-based ingredients, they are incredibly rich and feature an irresistible blend of orange and chocolate—truly a match made in heaven!

Additionally, while store-bought versions use orange essence or some kind of flavoring, I only rely on fresh orange zest (a whole tablespoon!) and orange juice. This gives the cookies an unmatched flavor that tastes much more natural!

As a connoisseur of the original cookies, I can tell you that I have tested and tweaked this recipe multiple times before coming up with cookies that taste exactly like the ones I remember eating as a kid!

Perfect for the holidays.

Although you can enjoy the cookies year-round (that’s my way to go), they are particularly great for the holidays. There is something magical about the combination of orange and chocolate that immediately brings me into a Christmas mood!

You can even wrap them in a nice bag, attach a cute label, and gift them to your friends and family!

🧈 Ingredient Notes

Gluten-free flour

To keep the cookies gluten-free, I went with a base of 1:1 gluten-free flour blend.

Recommendation: I recommend using Bob’s Red Mill 1-to-1 Baking Flour, but you should get good results with other brands as well. Cannot find any gluten-free flour blend? Give this recipe a try, and make the blend yourself!

Almond flour

Almond flour adds a hint of nuttiness and improves the overall texture, giving the cookies a sandier texture – exactly what you would expect from shortbread cookies!

Note: I recommend using blanched almond flour, not almond meal. Almond flour is made from blanched almonds, where the skin has been removed, and is very finely ground. On the other hand, almond meal is made from unpeeled almonds and usually has a coarser texture, which doesn’t work the best for this recipe.

Vegan butter

There is no good shortbread cookie without a generous amount of butter!

Recommendation: You can use homemade vegan butter or store-bought butter such as Country Crock or Earth Balance.

Coconut sugar

Instead of using granulated white sugar, I chose to go with coconut sugar for two reasons. First, it keeps the cookies refined sugar-free. Second, it adds a subtle caramel flavor, similar to what brown sugar would provide.

Orange

You will need two fresh oranges to infuse the cookies. I use both the orange zest and a tablespoon of orange juice for a ton of citrusy flavor.

Note: Since you will grate the orange to get the zest, I suggest using untreated oranges. This means that the skin supposedly contains fewer chemicals compared to regular oranges. Just be aware that untreated oranges tend to have a shorter shelf-life, so it’s best not to purchase them too early in advance.

Chocolate chips

After testing, I discovered that mini chocolate chips work best in this recipe, as regular-size ones tend to make the dough crumble. Alternatively, you can replace the mini chocolate chips with finely chopped dark chocolate.

Make it refined sugar-free: Most chocolate chips are made with white sugar, but it’s possible to find alternatives made with either coconut sugar or sweeteners if you want to make the cookies entirely refined sugar-free.

🥣 How to Make It

1. Cream the butter. Add the vegan butter, coconut sugar, orange zest, and orange juice to a medium-sized mixing bowl. Use a wooden spoon to cream the ingredients together. Mix until all of the ingredients are combined.
2. Add the dry ingredients. Next, add the gluten-free flour, almond flour, and baking powder. Mix again until it forms a dough. Note: At first, the dough will look very dry and crumbly – this is normal. Keep mixing until it forms a dough. Stir in the chocolate chips and mix again until they are evenly distributed.
3. Shape the dough. Shape the dough into a ball and place it on a layer of plastic film. Then, use your hands to shape the ball into a rectangle of about 1.5 inches (4 cm) thick and 3.5 inches (9 cm) wide. The rectangle of dough should be about 6 inches long (15 cm).
4. Refrigerate. Wrap the rectangle of dough tightly in plastic film and chill for at least 2 hours in the refrigerator. It will allow the dough to get infused with the orange zest. It will also firm up slightly.

5. Slice the cookies. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Using a sharp knife, cut 1/3-inch (0.8 cm) thick slices of the dough to make rectangle cookies. Place them on the prepared baking sheet. If some slices are a bit crumbly because of the chocolate chips, reshape them on the baking sheet.
6. Bake. Finally, bake the cookies for about 18 minutes or until slightly golden. Let them cool completely before enjoying them!

🍫 Variations

Here are a few ideas on how you can customize your cookies:

• Make them round: Instead of shaping the dough into a rectangle, shape it into a long log to make round cookies!
• Add dried fruits: Stir in a handful of chopped raisins or cranberries for a fruity taste.
• Add crushed nuts: Incorporate crushed nuts such as macadamia, hazelnuts, or cashews for extra crunch.
• Incorporate vanilla: Add a splash (1/2 to 1 teaspoon) of good-quality vanilla extract to infuse your cookies with floral notes.

🍵 How to Serve Them

You can enjoy these cookies for breakfast with a glass of banana milk or nitro cold brew, or have them as an afternoon pick-me-up with taro milk tea or hazelnut milk!

💬 FAQ

These cookies are buttery, perfectly crispy, and infused with a delicate orange flavor that pairs beautifully with the dark chocolate chips! I hope you will love these as much as I do!

🍪 More Cookie Recipes

Vegan Gluten-Free Biscoff Cookies

5-Ingredient Chewy Matcha Coconut Cookies

Vegan Spritz Cookies

Vegan Shortbread Cookies (5 Flavors)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in October 2020 and updated with new content and detailed instructions in December 2024.