Chocolate Orange Oatmeal Cookies
User Reviews
5
Chocolate Orange Oatmeal Cookies
Description
The recipe starts by mixing wet ingredients including egg, maple syrup, melted coconut oil, and vanilla extract until smooth. Dry ingredients such as rolled oats, almond flour, cinnamon, salt, and baking powder are stirred in, forming a consistent dough. Into this mixture, roughly chopped walnuts, semi-sweet chocolate chips, and grated orange zest are folded, imparting crunch, chocolate richness, and fresh citrus aroma. Cookie dough is portioned into balls and baked at 350°F until edges are golden.
The resulting cookies have a chewy texture from the oats and almond flour, with some crispness on the outside. The orange zest brings a subtle brightness that pairs with the chocolate chips, while walnuts add an earthy crunch. This combination offers a layered flavor profile without overwhelming sweetness.
The recipe allows substitutions for dietary preferences such as using oat flour instead of almond flour to make the cookies nut-free and swapping maple syrup with honey or agave. Instructions for storing the cookies are included, recommending airtight containers at room temperature or refrigeration, and freezing for longer preservation. The notes advise on oat type, highlighting that quick oats create a softer cookie while steel-cut oats are unsuitable.
To make nut-free cookies, substitute almond flour with oat flour and omit walnuts.You can replace maple syrup with honey or agave syrup as preferred.Quick oats can be used instead of rolled oats for a softer texture, but do not use steel-cut oats.Store cookies in airtight containers at room temperature for up to 3 days, refrigerated up to 7 days, or frozen for up to 3 months.Thaw frozen cookies at room temperature before serving.
Ingredients
- 1 large egg
- ⅓ cup maple syrup real
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ½ cup almond flour packed into the mesuring cup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup walnuts roughly chopped
- ⅓ cup chocolate chips
- orange about 1 - 2 tsp, zest of 1 large
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk the egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add the dry ingredients: Stir in the oats, almond flour, cinnamon, salt, and baking powder. Mix until everything is combined.
- Fold in the extras: Gently stir in the walnuts, chocolate chips, and orange zest.
- Shape the cookies: Scoop about 2 tablespoons of dough with your hands or a small spoon, then roll it into a ball. Place the balls on the baking sheet, leaving space between each one. This recipe makes 16–18 cookies.
- Bake: Put the tray in the oven and bake for 15–17 minutes, until the balls are golden brown on the outside.
- Cool: Let the cookies cool on the tray for a few minutes, then move them to a wire rack to cool completely.
- Enjoy! Your cookies are ready to eat!
Notes
- Use oat flour instead of almond flour and omit walnuts to make these cookies nut-free.
- Maple syrup can be swapped for honey or agave syrup if preferred.
- Quick oats soften the cookie texture; avoid steel-cut oats.
- Store in airtight containers at room temperature for 3 days or refrigerated for 7 days.
- For longer storage, freeze up to 3 months and thaw before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 55mg | 2% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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