These whole grain orange chocolate chip cookies are made with healthy flours and whole large chunks of dark chocolate. They are crunchy on the outside with a chewy centers. And so easy to make!
These cookies, made with healthy flours, are a great choice for a homemade breakfast or wholesome snack. The use of whole wheat and whole grain spelt flours instead of plain flour results in hearty cookies with a deeper flavour.
The cookies are not overly sweet, just enough to enjoy. What makes them extra tasteful is the zesty orange in combination with the rich dark chocolate flavour. If you find these crunchy cookies appealing, you may also like our walnut spelt chocolate chip cookies.
For these cookies we use a mix of WHOLE WHEAT and WHOLE GRAIN SPELT flours, both nutritiously rich and a good choice when preparing healthy sweet treats.
To sweeten the cookies, we use a mix of demerara and dark muscovado sugars instead of refined white sugar. While demerara, with its coarse texture, gives crunch, mucovado sugar, which is slightly moist thanks to the molasses, adds chewiness to the cookies. Both sugars have an amazing caramel flavour which you can taste in every bite. If you can't get these two kind of sugars, feel free to use any other brown sugar - it will also work well.
Making these healthy cookies is easy and quick. You don't even need an electric mixer and the dough is whipped up in only 10 minutes.
First measure and combine both flours, then add baking soda and salt in one bowl. These cookies need melted butter, so cube it and melt over a low heat in a small saucepan.
Transfer into a heatproof bowl and whisk together with both sugars, egg yolk, vanilla extract and finely grated orange zest. Now, fold flours and chocolate into this and stir until just combined. Leave the dough in the fridge for about 20 minutes.
Using a medium cookie scoop or a tablespoon, scoop the dough and place 3 - 4 cm apart on the baking tray. Bake in a preheated oven for about 10 minutes and, while cookies are still soft to the touch, take them from the oven. Leave on the tray to cool for a few minutes.
These cookies are absolutely the best when just from the oven with their crunchy texture and melty chocolate pockets in every bite.
If you have some leftover cookies store them in a stainless steel cookie container or a glass cookie jar at room temperature for up to 7 days. You can also freeze the baked or unbaked cookies. If freezing the dough, portion it out into balls first, freeze, then place in a plastic freezer bag and return to the freezer.
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