Orange-Scented Dark Chocolate Cookies

I always say that I don’t want anything in my chocolate, except chocolate. But then there’s coffee, cinnamon and orange, so…


Makes about 3 dozen

Ingredient List: 

8 tablespoons vegan butter substitute, softened

6 tablespoons coconut sugar

¼ cup Suzanne’s Specialties brown rice syrup

2 teaspoons pure vanilla extract

1/2 teaspoon orange extract

Pinch sea salt

1½ cups whole wheat pastry or sprouted wheat flour

¼ cup unsweetened cocoa powder (I love cocoa amaro)

½ teaspoons baking powder

½ teaspoon baking soda

¼ cup unsweetened flaked coconut

½ cup Lily’s Dark Chocolate Premium Baking Chips

1 Lily’s Sweets Blood Orange Dark Chocolate Bar, coarsely chopped


Step By Step Instructions: 

Preheat oven to 350°F (175C). Line 2 baking sheets with parchment paper.


In a stand mixer, with a hand mixer or by hand, whip vegan butter, syrup, coconut sugar, brown rice syrup, and vanilla and orange extracts and salt in a medium bowl until smooth and creamy. Add the flour, baking powder, and baking soda, and coconut and mix into a soft dough. Fold in the chocolate chips and chopped chocolate bar to incorporate them fully.


Drop rounded tablespoons of dough onto prepared pans, pressing lightly and rounding, leaving 1 inch between cookies . Bake 14-15 minutes, or until the cookies are tenderly firm. Remove them from the oven while still soft for a fudgy cookie. Transfer to wire racks, and cool completely . These will keep, in a tightly sealed container, for about 10 days.