Orange Agave Chocolate Chip Cookies

A week ago I posted a little preview of this new recipe on my Facebook page and I'm pretty sure that most of you thought they were classic chocolate chip cookies. Well now that you've read the title of this post you won't be very surprised if I say 'these cookies are a bit more special than regular chocolate chip cookies' but it's true. These cookies will pleasantly surprise you from the very first bite, specially to all the chocolate + orange lovers (I'm a sucker for everything that is chocolaty with a hint of citrus).
The orange zest adds a wonderful touch of freshness and tanginess, you will love it! And don't be afraid to use agave nectar, in fact it gives a nice cakey texture to the cookies: soft centers and crisp edges, so what else can you ask for?! Okay...maybe there's always that little 'extra' that turns your baked goods from 'great' to 'showstopper' and in my case it was big chunks of my favorite fine dark chocolate: I used Lindt's Excellence Orange Intense, it has small pieces of candied orange and almonds (so darn addictive!).
These cookies are so SO flavorful they went straight to my Top 10 list of cookie recipes and I hope you love them as much as I do. Please let me know if you try them and what kind of chips and other ingredients you add! I adapted this recipe from the awesome and super handy book that is 'Vegan cookies invade your cookie jar', it's full of irresistible recipes and I always come back to it whenever I'm craving for cookies.

Receta en español aquí!

Orange Agave Chocolate Chip Cookies (vegan)

(makes 2 dozen cookies)
2/3 cup agave nectar.
2/3 cup sunflower oil.
2 tbsp soy milk.
1 tbsp ground flax seeds.
1 1/2 tsp pure vanilla extract.
Grated zest of one orange.
1 1/2 cups all-purpose flour.
1 cup whole wheat pastry flour.
3/4 tsp baking soda.
A generous 1/4 tsp salt.
1 cup orange dark chocolate chunks.

Preheat oven to 325ºF (163ºC). 
Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together agave nectar, oil, milk, flax seeds, vanilla and orange zest until smooth, about 2 minutes. Sift in the all-purpose flour, whole wheat flour, baking soda, and salt and mix until the dough is soft. Fold in the dark chocolate chunks.
Drop generous tablespoons of dough 2 inches apart onto the baking sheets. Bake cookies for 12 to 14 minutes approximately, until the edges are golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Store in an airtight container.

NOTE: if you want to make this cookies totally guilt-free substitute the chocolate chips for pecan nuts, walnuts or any other nuts. Your breakfasts will be a whole lot better from now on! ;-)


  1. Doncs tens tota la raó Gemma, d'inici he vist que eren més... 'fosques', m'havia semblat, però ja veig que ha estat efecte de la taronja!

    Deuen estar ben bones, i substituir el sucre per l'agave, és una molt bona opció, no?


    1. Doncs si,tenen un color bastant diferent de les cookies clàssiques. Sembla que li hagi afegit un filtre a la foto però en realitat es veuen així , més fosquetes i de color taronja.
      Estan molt bones, de veritat! I són molt sanes. No totes les receptes amb sucre es poden modificar i substituir per agave. S'han de modificar les quantitats de farina (normalment n'has d'afegir més) i reduïr la part líquida.
      Per aixó et recomanaria que quan vulguis fer una recepta més 'light', escull directament una recepta que porti agave. ;-)

      Una abraçada!


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