Double Chocolate Orange Cookies
Prep time
Cook time
Total time
By using pure orange extract, these cookies have a generous infusion of citrus. For a milder hint, you can reduce the extract. I do prefer these with the extract, but if preferred, you can use all zest - 1 to 2 tablespoons.
Serves: 24 cookies
  • 1 cup rolled oats (certified gluten-free, if needed; can sub 4 ounces of oat flour)
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup organic sugar (a.k.a. evaporated cane juice)
  • 6 tablespoons (generous ⅓ cup) mashed avocado
  • ¼ cup grapeseed, rice bran, or melted coconut oil
  • 1 teaspoon pure orange extract (sold in most stores)
  • ½ to ⅔ cup dairy-free Pascha 55% Organic Chocolate Chips
  • 2 teaspoons orange zest
  1. Preheat your oven to 375ºF and line a cookie sheet with parchment paper or a silicone baking mat.
  2. Place the oats in a spice grinder or food processor and whiz into flour, about 30 to 60 seconds. Add the cocoa powder, baking soda, and salt, and briefly whiz again to combine.
  3. In a mixing bowl, blend the sugar, avocado, oil, and extract with a hand mixer until relatively smooth (no big green bits). Add the oat mixture and blend with the hand mixer until a dough forms. Stir in the chocolate chips and zest.
  4. Scoop the batter by the level tablespoon onto the prepared baking sheet. Flatten slightly; they will spread a little. Bake for 10 to 12 minutes.
  5. Let the cookies cool on the baking sheet for 10 minutes before removing to a wire rack.
Dark Chocolate Cookie Option: Increase the cocoa powder to ⅓ cup and reduce the sugar to ¾ cup. These will spread even less, so shape as desired prior to baking. For extra-dark contrast, use 85% cacao chocolate chips.
Recipe by Go Dairy Free at