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Whole Grain Orange Chocolate Cookies

Cookies | Orange Recipes | Chocolate Recipes

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!

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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.

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What You'll Need For Whole Grain Orange 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. 

How To Make Whole Grain Orange Chocolate Chip Cookies

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.

  1. MAKING THE DOUGH: 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.

  2. BAKING THE COOKIES: 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.

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Storing Whole Grain Chocolate Chip Cookies

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.

Looking For More Cookie Recipes?

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.

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Whole Grain Orange Chocolate Chip Cookies



  • 120g (1 cup) whole wheat flour
  • 125g (1 1/8 cup) whole grain spelt flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 180g (13 tbsp) butter, melted
  • 60g (1/4 cup + 1 tbsp) demerara sugar
  • 60g (1/4 cup + 1 tbsp) dark muscovado sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons of orange zest, finely grated
  • 200g (7 ounces) dark chocolate (55 - 65% cocoa solids)


  1. In a medium bowl combine whole wheat flour, whole grain spelt flour, baking soda and salt.

  2. If using chocolate bar, cut it into smaller pieces on a cutting board with a knife.

  3. In a large heatproof bowl whisk melted butter, both sugars, egg yolk, vanilla extract and finely grated orange zest. Fold flours gradually into wet ingredients using a spatula until just combined. Stir in chocolate, leaving some for the top of the cookies. Cover the bowl and place in the fridge for 20 minutes to cool.

  4. Preheat the oven to 180°C (356°F). Line two cookie sheets with baking paper.

  5. Take the dough and using a medium cookie scoop (approximately 1.5 tablespoon) form balls of dough. Place onto prepared baking tray, leaving some space between them, as they will spread. Flatten each ball with your fingers and press a few more chocolate pieces into the tops - for decoration.

  6. Bake for about 9 - 10 minutes or until the cookies are lightly brown. Cookies should be still soft to the touch. Remove from the oven and leave them to cool on the tray for 3 - 4 minutes then transfer to cooling rack to cool completely.

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