Food, Recipes

Vegan Orange Chocolate Autumn Cookies


Vegan Orange Chocolate Autumn Cookies

It’s that time of the year again: the leaves turn red, orange and yellow, the wind blows, the temperature drops, and what does all of that mean? Time to make some orange chocolate spice cookies that go with the season.

Vegan Orange Chocolate Autumn Cookies


Prep Time: 30 minutes
Cook time: 30 minutes
Total time: 01 hour
Yield: a dozen cookies
  • 1 cup Whole wheat flour
  • 1 cup Oats
  • 1/2 cup Walnuts
  • 1/4 cup Maple Syrup
  • 1 1/2 tsp Baking powder
  • 1 1/2 tbsp Cinnamon or pumpkin spice
  • 3 tbsp Orange zest
  • a few tablespoons Plant-based milk
  • Dark chocolate for decoration
  • Extra walnuts for decoration


1. Heat oven to 350°F.
2. Grind the oats and walnuts in a food processor. Alternatively, you can also buy some oat flour, but why not buy bulk oats and avoid the plastic bag?
3. In a bowl, combine the oats, nuts, whole wheat flour, baking powder, cinnamon, and orange zest.
4. Add the maple syrup and about 4 tbsp plant-based milk of your choice.
5. With your hands, mix the ingredients and form an even dough. If the dough is too dry, add a bit more plant-based milk or more maple syrup for sweeter cookies. You can also opt for brown sugar instead of maple syrup, and then add more plant-based milk for the dough to stick.
6. Once you are able to form a dough ball that sticks well-enough, roll out the dough and press out 1/2 in thick cookies with a cookie cutter.
7. Place the cookies on a baking tray lined with parchment paper and bake for about 30 minutes or until the sides of the cookies are starting to turn golden brown.
8. Let the cookies cool down.
9. Melt some dark chocolate in a water bath and grind a handful of walnuts.
10. Dip one side of each cookie in the dark chocolate and then in the ground walnuts.
11. Place the cookies in the fridge for a few minutes.
12. Enjoy over warm tea and good conversations next to the fireplace.

Also by Tatiana: Quick and Easy Vegan Rosemary Bread

Vegan High Protein Hemp Cashew Oat Bars

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Photo: Tatiana von Rheinbaben
Tatiana von Rheinbaben

Tatiana von Rheinbaben

Contributor at Peaceful Dumpling
Tatiana, a global citizen, studied molecular biology at the University of California, San Diego (B.S.) and environmental engineering and science at Stanford University (M.S.). After two internships in food technology in Germany and Chile, Tatiana moved to Christchurch, New Zealand, where she now works as an assistant manager at a small vegan eco-hotel and at an ecological consultancy.
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