Vegan Orange Cookies
These vegan orange cookies are soft, chewy and just like the type you will find at bakeries. They’re super easy to make, with fuss-free ingredients, and are perfect for dessert or as an on-the-go snack.
I know, I know… Another cookie recipe.
At this point, I feel like I’ve almost gone through every cookie flavour I can think of. But they seem to do really well on this blog and they are also one of my own personal favourite desserts. Not only to eat but to make! They are SO easy and turn out perfect every time.
If you’re new to vegan baking or just baking in general, this is a great recipe to start with. You only need 7 ingredients to make eggless orange cookies, all of which you’ll most likely find at your local supermarket. Let’s get started!
Ingredients you’ll need for these cookies
- Dairy-free margarine. Because all vegan butter is technically margarine, I wanted to note that it’s important to use the soft, spreadable style for this recipe. I’ve found using the blocky-type makes the dough drier and the cookies don’t spread out quite as well. I typically use Vitalite or Pure sunflower spread.
- Sugar. You’ll need two types of sugar here- caster sugar and soft light brown sugar. The caster sugar helps with the slightly crispy outer edges, and the brown sugar keeps the centre soft and helps the cookies to spread out nicely while baking.
- Flax seeds. I use a flax ‘egg’ to help these cookies to stay sturdy. You will need to use ground flax seeds in order for the binding to work correctly- you can buy them pre-ground or grind up whole flax seeds yourself at home. The cookies can be made without a flax egg if you’re really in a pinch. You can replace it with a small splash of soy milk but please note that the cookies will be more fragile this way. I’d recommend placing them in the fridge for an hour or two before you remove them from the baking tray.
- Vanilla extract. Just for a little extra flavour!
- Self-raising flour. I prefer to use self-raising flour in my cookies as it really helps to create a softer, lighter texture. I promise you won’t be disappointed!
- Zest of 1 orange. Of course, eggless orange cookies need some orange flavour in them! I used orange zest in this recipe but you can use candied orange peel if you prefer something sweeter.
How to make vegan orange cookies
Preheat your oven to 200°C/400°F (or 180°C/350°F if you’re using a fan or convection oven). Line two large trays with baking paper.
Next, we make the flax ‘egg’. Do this by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. Mix it together then set it aside for 5 minutes or so- it will become thick and gelatinous.
As noted above, the flax seeds must be ground, not whole, in order for this to work correctly.
In a large bowl, mix together 200g of dairy-free margarine, 150g of caster sugar, 100g of soft light brown sugar and 1 teaspoon of vanilla extract. Add in the flax egg and gently stir it all together.
Next, add 320g of self-raising flour and mix it into the wet mixture. When it starts to stick, use your hands to press it together into a ball of cookie dough. If it’s too wet, add more flour and if it’s too dry, add a splash of soy milk.
Add the zest of 1 large orange and use your hands to gently press it into the ball of dough.
Divide your cookie dough into 12 equal-sized pieces and roll each piece into a ball. Use your fingers to flatten them slightly, into discs that are roughly 1-inch thick. Place them onto your baking trays, leaving a few inches of space in between to allow for spreading. These cookies are very large!
Bake the cookies for 12 minutes. They will look a little underdone at first but will continue baking after they’re removed from the oven. They’ll be quite fragile so make sure to leave them on the tray until they are completely cool.
If you keep them tightly wrapped in tinfoil or in an airtight container, they’ll be good to eat for around 5 days.
Yes. If you’d like a little extra sweetness and orange flavour, you can make a simple icing by mixing together 130g of icing sugar with 1 tablespoon of orange juice.
The gluten-free version of these cookies is slightly different so I’d recommend using my gluten-free chocolate chip cookie recipe, substituting the chocolate chips for orange zest.
Yep! I love to freeze these cookies- the texture is the exact same after defrosting! Just pop them into airtight containers, using baking paper in between if you’re stacking them. Freeze for up to 2 months. When you’re ready to eat them, just unwrap/unbox them and let them thaw at room temperature for an hour or two.
I hope you enjoy these eggless orange cookies! If you make them yourself, please let me know how you get on by leaving a comment and/or rating below. Happy baking! xo
Vegan Orange Cookies
Eggless and dairy-free orange cookies made with just 7 ingredients!
- 1 Tablespoon Ground flax seeds
- 200 g Dairy-free margarine
- 150 g Caster sugar
- 100 g Soft light brown sugar
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour
- Zest of 1 Large orange
Preheat your oven to 200°C (or 180°C if you're using a fan or convection oven). Line two large trays with baking paper.
Mix the flax seeds with 1 tablespoon of cold water and set aside. It will thicken and become gelatinous. This is your flax 'egg'.
In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla extract. Add in the flax egg and gently mix it all together.
Add the self-raising flour. Mix until it starts to stick together then use your hands to press it into a ball of dough. If the dough is too dry, add a splash of plant-based milk and if it's too wet, add more flour.
Add the orange zest and press it in using your hands.
Divide the cookie dough into 12 pieces and roll each piece into a ball. Flatten the balls slightly, to create discs that are roughly 1-inch thick.
Place the discs onto your baking tray, leaving 2-3 inches of space between them to allow for spreading.
Bake for 12 minutes. They will be quite fragile at first so don't remove them from the tray until they have completely cooled.
- Store in an airtight container for up to 5 days.