Sugared & Stirred

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Soft & Chewy Orange Sugar Cookies (dairy-free!)

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If you’ve never tried an Orange Sugar Cookie then you’re in for a treat, because these cookies are seriously good and easily a new family favorite. Packed with orange zest and almond extract, they’re super flavorful and soft and chewy enough to stay fresh for days.

I put a little less sugar in these than my other sugar cookies, and I made them nice and thick by using only baking powder. The dough comes together in no time, and then it goes into the refrigerator for a couple of hours to firm up.

I’ve made this recipe in a few different varieties, so I think it’s pretty fail-proof. As long as you follow the method below, you’ll end up with delicious, soft Orange Sugar Cookies!

Once your cookies come out of the oven, feel free to sprinkle them with a bit of sugar or extra orange zest, or leave them as-is – I’m confident you’ll enjoy them either way!

Some of the ingredients I love for this recipe:

Cane sugar is much lighter in color than coconut sugar, so I opted to use an unrefined cane sugar for this recipe. I didn’t want brown Orange cookies!

Baking powder is what gives these cookies their thickness. Make sure you don’t use baking soda, which will make the cookies spread too much.

Extra light olive oil is light in flavor and color, which helps these cookies keep their pretty orange color. I don’t recommend using coconut oil in this recipe as I don’t know how it will affect the cookies.

Egg + egg yolk gives these cookies their chewy and soft texture. I added an extra yolk for moisture and ultimate chewiness!

Almond extract makes for a delicious pairing with orange! Since the orange zest is such a strong flavor, you’ll add 2 whole teaspoons of almond extract to make sure both flavors comes through.

Yield: 13 cookies

Soft & Chewy Orange Sugar Cookies

Ingredients

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Nutrition Information:

Yield:

13

Serving Size:

1 cookie
Amount Per Serving: Calories: 168 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 139mg Carbohydrates: 24g Fiber: 1g Sugar: 10g Protein: 3g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other orange recipes you may like:

Glazed Orange Almond Muffins
Orange Cranberry Chocolate Chunk Cookies
Vegan Chocolate Dipped Orange Shortbread Cookies

Vegan Chocolate Flax Cookies

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This is a recipe I created around the time I first started recipe testing. Back then, I would try to come up with new recipes off the top of my head. And with that came a lot of trial and error. Baking cookies with coconut oil was super tricky for me at first. Sometimes the cookies would spread way too much, get too crispy at the edges, or even not spread enough!

These cookies have such a lovely flavor and texture. I’d actually forgotten just how good they are. The best part? They’re vegan and packed with good-for-you flaxseed meal! And they’re delicious. Tender, melt-in-your-mouth cookies with lots of chocolate flavor and the tiniest bit of crunch thanks to the flaxseed meal.

I love these cookies, and I enjoyed re-baking them after so long. But you must follow the ingredients and method precisely. You’ll want to measure your coconut oil as a solid and then melt it. If it’s already melted, then pour it into your liquid measuring cup until you have a bit more than 1/3 cup (I know. I know.). 

As for the refrigeration, it is mandatory. If your dough is too greasy to handle after it’s first mixed (this has to do with the temperature in your home affecting the coconut oil) pop your scooped dough balls into the refrigerator for 10 minutes before rolling them smooth. Then (no matter what) you must refrigerate your dough balls for 20 minutes prior to baking. Don’t worry, this is all outlined below.

Some of the ingredients I love for this recipe:

Flaxseed meal (along with water) makes for a wonderful egg replacement. It’s the only vegan egg replacer that I use when baking. Flax seeds are also high in fiber and omega-3 fatty acids.

Coconut sugar is my go-to low Glycemic Index sweetener. It’s less likely to spike your blood sugar as intensely as cane sugar, honey, or maple syrup.

Coconut oil is a great butter substitute when it comes to cookies. For this recipe, we melt it first to make sure our cookies are tender and soft. If you don’t like the taste of coconut (or just prefer your treats without the flavor) you can use refined coconut oil which has no flavor.

Cocoa powder helps give these cookies that rich double-chocolate flavor. You’ll want to use the natural, regular cocoa powder, or even cacao powder, for this recipe.

Baking powder helps these cookies keep their shape. Be sure to use powder instead of soda.

Yield: 12 cookies

Vegan Chocolate Flax Cookies

Vegan Chocolate Flax Cookies
Rich and chocolate-y cookies made vegan with high fiber, good-for-you flaxseed meal! These cookies taste so good, no one will be able to tell they're better for you than the average cookie!
Prep Time 10 minutes
Cook Time 7 minutes
Additional Time 30 minutes
Total Time 47 minutes

Ingredients

Instructions

  1. Make your flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp water; set aside to thicken. In a medium bowl, mix together the melted coconut oil, coconut sugar, and vanilla extract; set aside.
  2. In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until totally combined.
  3. Stir flax egg into wet ingredients and add wet ingredients to dry. Use a wooden spoon or large spatula to mix the ingredients together. Add 1/2 cup of the chocolate chips and mix.
  4. Scoop dough balls 1.5 Tbsp in size onto a parchment-lined baking sheet and refrigerate for 10 minutes. Roll dough balls smooth and press extra chocolate chips into the tops. Refrigerate for another 20 minutes. Meanwhile, preheat your oven to 350°F.
  5. Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
  6. Allow cookies to cool on baking sheet for 2 minutes. Move to a cooling rack. Store leftover in an airtight container at room temperature.

Notes

  • refrigerating the dough balls is super important for proper shape! Don't skip this step!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 cookie
Amount Per Serving: Calories: 212 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 130mg Carbohydrates: 26g Fiber: 2g Sugar: 17g Protein: 3g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other recipes you may like:

Vegan Chocolate Banana Cake Donuts
Vegan Tahini No-Bake Cookies
Vegan Chocolate Peppermint Crunch Crinkle Cookies

Walnut Dark Chocolate Chunk Cookies (dairy-free!)

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If you’ve been following my blog or Instagram, then you know I’m a sucker for chocolate. Specifically, big pools of melted chocolate enrobed in a perfectly sweet and crispy cookie. I mean, COME ON. Look at that chocolate!!

I love using coconut oil in place of butter in my version of a classic chocolate chip cookie, because I always have it on hand + it’s easier on the wallet than vegan butter. I find that coconut oil creates a cookie that’s crispy at the edges and totally reminiscent of a regular ole buttery cookie. You can even use refined coconut oil to lessen the chance of tasting the coconut. 

I packed these cookies with chopped dark chocolate (to get those melty pools!) and chopped walnuts – YUM! I added a bit of spelt flour, a nutritious, ancient whole grain, to add a bit more nuttiness to these cookies. I’m so happy with how these turned out, and let’s just say I was very tempted to eat the whole batch! Happy baking, friends!

1/2 cup coconut oil, solid
5 Tbsp granulated sugar
5 Tbsp dark brown sugar
1 tsp vanilla extract
1 large egg, room temp
3/4 cup all-purpose flour
1/2 cup spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1 cup chopped dairy-free dark chocolate
1/2 cup chopped walnuts

1.) Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes. In a large bowl, beat together the solid coconut oil and sugars. Beat in the egg and then the vanilla; set aside.

2.) In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add dry ingredients to wet, stirring gently with a wooden spoon or large spatula until nearly combined. Add the chopped chocolate and chopped walnuts and gently combine.

3.) Scoop all of the dough balls, 1.5 Tbsp in size, onto a parchment-lined baking sheet. Roll dough balls smooth, making sure chunks of chocolate are visible on the top of each cookie. Refrigerate for 1 hour.

4.) Preheat your oven to 350°F. Prepare a second baking sheet with parchment paper. Bake cookies, six at a time, for 7-9 minutes. Allow cookies to cool on the baking sheet for 2 minutes before moving to a cooling rack. Enjoy! Store leftovers in an airtight container at room temperature.

Soft & Chewy Confetti Cookies (dairy-free!)

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So about a week ago I decided I wasn’t going to worry about coming up with Valentine’s Day-specific recipes. I thought, Eh, there’s already enough pink and red and heart shaped treats to go around. But then I got on Instagram, like I do everyday, and my feed was bursting with the cutest Valentine’s themed desserts. And it just so happens that I’ve had these pink, red, and white sprinkles in my baking drawer for so long it’s embarrassing. I decided to take my Soft & Chewy Coconut Sugar Cookies, swap the coconut sugar for cane sugar, and add sprinkles! What I got is a super festive, ultra chewy cookie that honestly tastes like I’m eating raw sugar cookie dough. Yep. You’ve been warned.

This recipe is honestly so easy. The hardest part is waiting for the dough to chill for that two hours. But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside! Happy baking, friends!

Soft & Chewy Confetti Cookies (dairy-free)
Makes 16 cookies

1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup cane sugar
1/3 cup extra virgin olive oil (or a neutral tasting vegetable oil*)
2 tsp vanilla extract
1 large egg + 1 large egg yolk, room temp
1/4 cup + 1/2 cup sprinkles

1.) Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

2.) In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.

3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.

4.) Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to overbake them. Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit. Store cookies in an airtight container at room temperature.

*I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.

Soft & Chewy Coconut Sugar Cookies (dairy-free!)

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If you’ve been following me and my recipes for any length of time, then you know I’m a huge fan of coconut sugar. I actually prefer it over white or brown sugar, honey, and maple syrup. It’s tasty, has a low glycemic index (unlike honey and maple syrup), and it’s an easy 1:1 replacement for white, refined sugar.

Now, when I think of a sugar cookie, I have something very light in color, sweet, and simple in mind. But since coconut sugar is brown in color, it produces darker colored baked goods. These Coconut Sugar Cookies may be slightly different than you’re used to, but the flavor and texture will not disappoint. They’re seriously soft and chewy, and they’re the kind of cookie that will be even softer the day after they’re baked!

The recipe for these cookies is super simple. Aside from the coconut sugar (which you can now find at most stores that carry groceries) all of the items are easily already in your cabinet. The mixing process is quick and easy, but refrigerating the dough is super important since you’ll use olive oil instead of a solid fat for these cookies. Keep in mind that the dough will be very soft and, once rolled, will spread a bit before baking. Your cookies will take less time to bake than you think, so keep an eye on them, and remember that they should look puffy when you take them out of the oven. As they cool, the cookies will settle and look more like what I have pictured. As always, happy baking!

Soft & Chewy Coconut Sugar Cookies (dairy-free!)
Makes 12 cookies

1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup coconut sugar
1/3 cup extra virgin olive oil (or other vegetable oil)
2 tsp vanilla extract
1 large egg + 1 large egg yolk, room temp

1.) Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

2.) In a medium bowl, mix together the coconut sugar, olive oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until no flour streaks remain. Cover and chill for at least two hours.

3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls (the cookies spread more evenly when rolled). Place six dough balls on your baking sheet. Your dough will be quite soft, so It’s normal for the dough balls to spread before you bake them. Top with sugar if desired.

4.) Bake cookies, six at a time, at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to overbake them. Let cookies rest on baking sheet for 1-2 minutes before removing to a cooling rack. Cookies will deflate and soften as they sit. Store cookies in an airtight container at room temperature.