Gluten-Free Vegan Chocolate Orange Cookies (Top 8 Allergen-Free) with Video

Soft cookies loaded with chocolate chips and bright orange flavor are perfect for holiday cookie plates. This one‑bowl recipe for Gluten‑free Vegan Chocolate Orange Cookies is free of wheat, dairy, egg, soy, peanuts and tree nuts — making it top‑8‑free as well.

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One of my favorite stocking treats as a child — and honestly still today — is the classic Chocolate Orange. Since I have a child with a dairy allergy, I wanted to recreate that chocolate‑orange magic without common allergens.

Cookies seemed like the obvious choice — who doesn’t love more holiday cookies? I started with a reliable double‑chocolate cookie base I knew wouldn’t fail, then adjusted the flavors to make the orange pop.

I’m particular about the chocolate‑orange pairing: the orange has to be distinct. To achieve that, I used both fresh orange zest and a touch of orange extract. Testers have said the balance is just right.

These cookies are a great surprise on a holiday plate because they look like regular chocolate cookies but deliver a bright citrus kick that delights on the first bite.

They’re such a hit that you might consider leaving a few for Santa — and Mrs. Claus would likely prefer these to a plain sugar cookie.

I hope this Gluten‑free Vegan Chocolate Orange Cookies recipe helps you include allergic or dietary‑restricted loved ones in holiday baking. Missing typical ingredients doesn’t mean you should miss out on seasonal kitchen fun.

Common Questions About These Gluten‑free Vegan Chocolate Orange Cookies

• Can I use a different gluten‑free flour blend? The recipe was tested with a specific homemade flour blend. Gluten‑free blends vary widely, but you can try commercial blends (e.g., Bob’s Red Mill, Cup4Cup, Better Batter) if you’re in a pinch. Adjustments may be necessary.
• Can I replace xanthan gum? Yes — guar gum is a suitable substitute.
• Is an egg replacer required? No. This cookie dough performs well without any egg replacer.
• Can I roll the dough by hand instead of using a cookie scoop? The dough is sticky, so a cookie scoop or disher is recommended to avoid mess and to portion evenly.
• Can I use another oil? Canola oil was chosen because it remains liquid at room temperature and is widely tolerated. You can substitute a neutral cooking oil if needed.
• What if I don’t have vanilla rice milk? Regular rice milk will work, and other non‑dairy milks will likely be fine, though the recipe was only tested with rice milk.

Gluten-free Vegan Chocolate Orange Cookies

Yield:
24 cookies

Prep Time:
10 minutes

Cook Time:
8 minutes

Additional Time:
30 minutes

Total Time:
48 minutes

Soft cookies loaded with chocolate chips and bursting with orange flavor are what your cookie plates need this holiday season. This one‑bowl recipe is free of wheat, dairy, egg, soy, peanuts and tree nuts — top‑8‑free and vegan.

Ingredients

• 1 and 1/4 cups gluten‑free flour
• 2/3 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon xanthan gum (or guar gum)
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/3 cup canola oil (or neutral oil of choice)
• 1/3 cup vanilla rice milk (or other non‑dairy milk)
• 2 teaspoons vanilla extract
• 1 teaspoon orange extract
• Zest of one large navel orange
• 1/2 cup dairy‑free chocolate chips

Instructions

1. Preheat the oven to 325°F. Lightly grease a baking sheet.
2. Combine the dry ingredients in a large bowl: flour, sugar, cocoa, xanthan (or guar) gum, baking soda, cream of tartar and salt. Whisk well to remove any cocoa lumps.
3. Add the wet ingredients: oil, rice milk, vanilla, orange extract and orange zest.
4. Mix until fully combined.
5. Fold in the dairy‑free chocolate chips.
6. Cover and chill the dough for 30 minutes to make it easier to portion.
7. Using a cookie scoop, place 12 scoops on a baking sheet, evenly spaced.
8. Bake 8–9 minutes only. Do not overbake — you want tender cookies. Remove the sheet from the oven.
9. Let the cookies cool on the baking sheet for five minutes.
10. Transfer to a cooling rack and cool completely.
11. Store covered at room temperature and enjoy.

Notes

Adapted from a Double Choco Cookies recipe.

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