Chocolate Chip Orange Cookies
These soft, zesty chocolate chip orange cookies are bursting with orange flavour and just the right amount of dark chocolate. Made with wholesome oats and a handful of pantry staples, they come together quickly—perfect for a lunchbox treat or afternoon snack.
Why You Will These Orange Cookies
- Uses pantry basics plus fresh orange juice and zest
- Lower in sugar than many cookie recipes
- Packed with oats—a great wholegrain for kids
Ingredients You Will Need
Ingredient Notes and Substitutes
- Quick oats – I use quick-cook oats because they give a softer cookie texture that works really well here. You can use rolled oats in a pinch, but the cookies will be a bit chunkier and more textured.
- Brown sugar – This adds a subtle caramel flavour and helps keep the cookies soft. You could use white sugar or coconut sugar instead—just keep in mind the flavour will change slightly.
- Flour – Regular plain flour works best. If your mixture feels a bit wet, use the third tablespoon to firm it up. You could swap for a gluten-free plain flour blend if needed. In New Zealalnd (where I live) oats are not considered to be gluten-free.
- Butter – Melted butter gives these cookies a lovely richness. For a dairy-free version, you can use melted coconut oil or a mild-tasting dairy-free butter alternative.
- Vanilla – Just a teaspoon adds warmth and brings everything together.
- Dark chocolate chips – I love the contrast of dark chocolate with citrus, but milk chocolate or even white chocolate would work fine too. Just check for allergens or dairy content if needed.
Orange Chocolate Chip Cookies Step-by-step Illustrated Guide
Below are illustrated step-by-step instructions to make my Orange Choc Chip Oat Cookie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180°C (360°F)
Mix Your Dry Ingredients
Grab a medium bowl and tip in the oats, brown sugar, baking powder, and 2 tablespoons of flour. I like to use a fork here—it’s quick and breaks up any clumps as you go. Give everything a good stir until it's evenly mixed.
Tip: I use quick oats here—they’re finer and give a softer cookie texture, which my kids love.
Step two: Whisk the Wet Stuff: In a second bowl, crack in your egg and add the melted butter, vanilla, fresh orange juice, and orange zest. Again, a fork works just fine! Whisk it all together until it’s smooth and golden-orange.
Tip: The zest gives the cookies their real orange flavour—don’t skip it! One fresh orange should give you about 1 tablespoon zest and 50ml juice.
Step three: Combine It All
Now pour the wet mixture into the dry bowl. At first, it may look a little loose, but once you mix it with a spatula, it thickens up nicely.
Too runny? If your batter feels too wet (some eggs or oranges are just extra juicy!), sprinkle in that third tablespoon of flour. Trust your eyes and feel—it should look like a soft cookie dough.
Step 4: Add the Choc Chips
Now stir through the dark chocolate chips. I usually go for 40 grams, which is about ¼ cup, but there’s definitely no rule against adding more.
Kid tip: I often set aside a few extra chips to press into the tops before baking—makes them look bakery-style!
Step 5: Scoop and Shape
Line a baking tray with parchment paper, then scoop out generous tablespoons of dough. This mix makes about 12 cookies. I just use a spoon and plop them on, then gently flatten the tops with the back of it.
They don’t need to be perfect rounds! These are rustic, oaty cookies and will spread just a little in the oven.
Step 6: Bake
Pop the tray into your preheated oven (180°C or 360°F) and bake for 12 to 15 minutes. You’re looking for lightly golden edges—they’ll still feel a bit soft in the centre when hot, but they firm up as they cool.
Step 7: Cool and Enjoy
Let the cookies cool on a rack for 10 minutes—or sneak one warm if you can't wait. The orange zest makes the whole kitchen smell amazing.
These cookies are soft, just sweet enough, and full of oaty goodness. Perfect with a cup of tea or packed into a lunchbox.
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Top Tips
Here is how you can make these Chocolate Chip Orange Cookies perfectly every time!
- Use fresh orange zest – The zest is where most of the citrus flavour comes from, so don’t skip it. A fine grater or microplane works best to avoid bitter white pith.
- Adjust the flour if needed – The moisture content of your orange or the size of your egg can affect the batter. If it feels too wet, just stir in that third tablespoon of flour. You want a soft, scoopable cookie dough.
- Don’t overbake – These cookies are best when just golden at the edges. They’ll look a little soft in the centre when they come out but will firm up as they cool.
- Make them mini – For younger toddlers or lunchboxes, you can make 16 smaller cookies instead of 12. Just reduce the bake time by a couple of minutes and check early.
- Add extra chocolate chips on top – For a café-style look, press a few chips into the tops of each cookie just before baking.
- Bake and freeze – These cookies freeze really well. Let them cool completely, then pop into a container and freeze for up to 2 months. Great for lunchbox stash or a quick snack.
- Get kids involved – This is a great recipe for little hands: mixing with a fork, zesting oranges (with supervision), or scooping dough onto the tray. It’s a lovely one to make together.
Chocolate Chip Orange Cookies
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Equipment
- 2 bowls
- 1 baking sheet (lined)
Ingredients
- 1 cup quick cook oats the finer oat (100grams)
- ¼ cup brown sugar 50 grams
- 1 teaspoon baking powder
- 2-3 Tablespoon regular flour
- 3 Tablespoons melted butter 45 grams
- 1 large egg
- 1 teaspoon vanilla essence
- Juice & zest of one orange 3 Tablespoons juice, 1 Tablespoon zest
- ¼ cup dark chocolate chips chips 40 grams
Instructions
- Preheat your oven to 180°C (360°F)
- Mix the dry ingredients:In your first bowl, add the oats, brown sugar, baking powder, and 2 tablespoons of flour. Stir with a spoon or fork until well combined.
- Whisk the wet ingredients:In your second bowl, whisk together the melted butter, egg, vanilla, orange juice, and zest until smooth.
- Combine wet and dry:Pour the wet mixture into the dry ingredients and stir to combine. If the batter seems too wet, add an extra tablespoon of flour. (This might vary depending on your egg size or tablespoon measurement—NZ tablespoons are 15ml, while some countries use 20ml.)
- Add choc chips:Stir in the chocolate chips. Feel free to use a little more if you like—it’s hard to go wrong here! I found 20g was just right for my kids.
- Shape and bake:Scoop generous tablespoons of dough onto your prepared tray. This batch makes about 12 cookies. Gently shape each with the back of your spoon into rough rounds. They don’t need to be perfect—just a bit flattish, as they’ll spread slightly during baking.
- Bake at 180°C (360°F) for 12–15 minutes, until the edges are lightly golden.
- Cool on a rack the serve!
Notes
- Quick oats – I use quick-cook oats because they give a softer cookie texture that works really well here. You can use rolled oats in a pinch, but the cookies will be a bit chunkier and more textured.
- Brown sugar – This adds a subtle caramel flavour and helps keep the cookies soft. You could use white sugar or coconut sugar instead—just keep in mind the flavour will change slightly.
- Flour – Regular plain flour works best. If your mixture feels a bit wet, use the third tablespoon to firm it up. You could swap for a gluten-free plain flour blend if needed. In New Zealalnd (where I live) oats are not considered to be gluten-free.
- Butter – Melted butter gives these cookies a lovely richness. For a dairy-free version, you can use melted coconut oil or a mild-tasting dairy-free butter alternative.
- Vanilla – Just a teaspoon adds warmth and brings everything together.
- Dark chocolate chips – I love the contrast of dark chocolate with citrus, but milk chocolate or even white chocolate would work fine too. Just check for allergens or dairy content if needed.
- Use fresh orange zest – The zest is where most of the citrus flavour comes from, so don’t skip it. A fine grater or microplane works best to avoid bitter white pith.
- Adjust the flour if needed – The moisture content of your orange or the size of your egg can affect the batter. If it feels too wet, just stir in that third tablespoon of flour. You want a soft, scoopable cookie dough.
- Don’t overbake – These cookies are best when just golden at the edges. They’ll look a little soft in the centre when they come out but will firm up as they cool.
- Make them mini – For younger toddlers or lunchboxes, you can make 16 smaller cookies instead of 12. Just reduce the bake time by a couple of minutes and check early.
- Add extra chocolate chips on top – For a café-style look, press a few chips into the tops of each cookie just before baking.
- Bake and freeze – These cookies freeze really well. Let them cool completely, then pop into a container and freeze for up to 2 months. Great for lunchbox stash or a quick snack.
- Get kids involved – This is a great recipe for little hands: mixing with a fork, zesting oranges (with supervision), or scooping dough onto the tray. It’s a lovely one to make together.
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