There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.
Baking gifts is good for your health
Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).
For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.
As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.
I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the instructions simple and the amount of bowls required minimal ha ha!
Health benefits
Made with wholemeal spelt flour, these biscuits provide more fibre and nutrients than those made with refined flours. The orange zest offers a vitamin C boost, while dark chocolate adds antioxidants. By making your own biscuits, you avoid the unnecessary additives and excess sugars often found in store-bought options.
What you need to make these choc-orange biscuits
This healthy cookie recipe uses simple ingredients like butter or coconut oil, orange zest, vanilla extract, spelt flour, and dark chocolate for the coating. You can adjust the sweeteners to your liking and easily swap out ingredients to accommodate dietary preferences, making it versatile for everyone.
How to make
These chocolate orange cookies are as simple as mixing the wet ingredients with the dry ingredients. Begin by mixing the melted fat, sweetener, orange zest, juice, vanilla, and sea salt in a bowl. Add the bicarb and spelt flour to form a cookie dough, then chill it before slicing into biscuits. Bake until golden and, once cooled, dip each biscuit into a melted chocolate mixture for an extra indulgent finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
These biscuits (or cookies if you are American) are perfect as a snack with a cuppa, or as a sweet treat after a meal. Store them in an airtight container in the fridge or freeze them for later, so you always have a tasty treat on hand.
Vary the choc-orange biscuits to suit your needs
These are perfect for those of you who have egg allergies. For gluten-free, replace the spelt flour with a mix of almond meal, buckwheat, and arrowroot. To make them dairy-free or vegan, simply use dairy-free chocolate. For nut-free, choose coconut oil or butter, and if you’re avoiding fructose, opt for rice malt syrup as your sweetener.
Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.
For more delicious, easy to make, healthy sweet recipe, click HERE.
Ingredients
- 50 g butter or coconut oil (¼ cup) melted
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 orange/s -zest finely grated plus 3 tbsp juice
- 1 tsp vanilla -powder, extract or essence
- Pinch sea salt
- ¼ tsp bicarbonate of soda
- 215 g wholemeal spelt flour (1¾ cups)
Chocolate coating
- 100 g dark chocolate -broken into squares
- 1 tbsp coconut oil
Method
- Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.
- Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
- Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.
- The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.
- Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
- Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).
- Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
- Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
- Allow to cool fully on the tray (they firm as they cool).
Chocolate coating
- Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
- I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).
- Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.
Time saving tip
- If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log.Dairy-free and vegan
Use a dairy-free chocolate.Fructose-friendly
Choose rice malt syrup as your sweetener and 98% dark chocolate.Nut-free
Choose the coconut oil (or even melted butter) for your fat.Coconut-free
Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.I hope you love this recipe as much as my family does. Remember to post any feedback or questions below, enjoy!
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Erin says
Hi Georgia,
Great recipe! What temperature should we bake them at?
Thanks
Georgia Harding says
Ooops. I had the preheat as the first step, then cut it to paste it later in the method (to allow for the dough to chill) and must have forgotten to come back to it. I’ve just sorted it, thanks for pointing it out Erin, G x
Kate says
Hi Georgia. Will these freeze do you think?
Georgia Harding says
Yes – you can freeze the log of dough or cut bake and then freeze airtight. They can be eaten pretty much right out of the freezer too Kate. G x
Kerrie Cox says
These look so good – can’t wait to make them. Thank you for all your beautiful recipes G xx
Georgia Harding says
Thanks Kerrie for your ongoing support. I hope you and the kids love them G x
Jane Thomasson says
I made these yesterday for a xmas party. The kids loved them so much. I had exactly the right number so everyone could have seconds. Easy to make. Thanks Georgia.
Georgia Harding says
Yay – so pleased they enjoyed them. Cheers for rating the recipe too Jane G x
Wendy says
Yum! Prepared the dough a week ago when I was on a roll in the kitchen and popped it in the freezer. I knew it would come in handy somewhere along the line in the festive season, and they certainly delivered at our playgroup Christmas Party today! I had a busy morning with little ones but still managed to bring something yummy and healthy to share. It’s so good when you can offer the treats to both the mums and the little ones too. Very well received by everyone. Thanks for another winner!
Georgia Harding says
So perfect Wendy and very organised 😉 Thrilled everyone enjoyed them – you’re right, they are the perfect adult/ hold friendly recipe. Have a fabulous festive season. Georgia x
Anna says
Hi Georgia! will make these for xmas dessert tray! was wondering how many roughly 1portion of dough makes?thank you for always bringing new recepe & Merry Christmas to you & your family! x
Georgia Harding says
Sorry for the late reply, it’s a busy time of the year!! You’ll get a good 20+ biscuits from one batch Anna. Enjoy, I hope you love these and Merry Christmas to you too. I appreciate your support, Georgia x
Tyra says
If I want to use normal whole meal flour instead of spelt, am I using plain flour?
Georgia Harding says
Yes you could use regular wholemeal flour (not SR), enjoy, Georgia x
Rene says
Holy guacamole! These are AMAZING! The only thing they should come with a warning as they only last a short while in our household. Absolutely DELICIOUS!!!
Georgia Harding says
Thanks Rene, so pleased you enjoyed them and thanks so much for the 5?s too, Georgia x
Annie Hattingh says
Oh my goodness! Hardly much point making only one batch… another winner! Thank you Georgia x
Georgia Harding says
Ha ha – yes agree Annie. It’s the perfect double batch recipe. I sometimes make two rolls of dough and freeze one to fresh bake another time. Cheers for the rating too G x
Michele says
I made these for a friend as part of a birthday hamper. I added a little orange essence to the chocolate for a little extra orange flavour and loved the zest you can see and taste in the biscuit. Super easy to make and a lovely inclusion for a gift. Thanks for another staple Georgia!
Georgia Harding says
So glad you enjoyed them Michelle, hope your friend did too G x
Heidi Flux says
Thanks so much for this recipe Georgia! My 4yo loves them and even my husband, who usual hates the texture of zest, loved them. Will be a staple in our home from now on!
Georgia Harding says
So glad you all enjoyed them and thanks for the 5 stars G x
Andrea says
I made these tonight and oh my gosh, they are SO delicious!!! My kids absolutely loved them as well. The perfect amount of sweetness, and very easy to make. Thank you so much for an amazing recipe!! Very much looking forward to trying out more of your recipes! I am so glad I stumbled upon your website!!
Georgia Harding says
Thrilled you all enjoyed them Andrea, enjoy cooking from my site G x
Peta says
The quickest easiest biscuit to make. And they taste amazing. Especially if you love Jaffa’s (which I do). My only regret is not doubling the batch.
Georgia Harding says
Next time for the double, so glad you enjoyed them Peta G x
Mary says
Oh my what a lovely biscuit! Beautiful texture and flavour (and that’s without the chocolate). Amazing, wholesome ingredients, that are perfect for little ones. A big hit in this household! Thank you for this winner of a recipe!
Georgia Harding says
So glad you enjoyed it Mary, this recipe is also really popular with kids https://wellnourished.com.au/healthy-chocolate-cookie-recipe-aka-oreos-mint-slice-tiny-teddies/ if you wanted a change G x
Elle says
A regular on our rotation here – yay! Recipe always doubled… because why not?! Always make in the food processor… so easy! Often get to fridge stage and then cook some time later. Super easy to slice half and cook after dinner, sourdough, or pretty much anything else :). Equally popular here with or without the chocolate.
Georgia Harding says
So glad you enjoyed them Elle – double batches are such a great time saver too. Appreciate your feedback and the 5 stars G x
Sharon says
Hi, can these be done Without a thermomix? Thnks
Georgia Harding says
Yes Sharon, all of my recipes have a conventional method. The first sentence of each step of the method in this recipe is the regular method…
1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
2. Add the bicarbonate of soda and mix well.
3. Add the spelt flour and mix until combined.
G x
Sheryn says
Instead of the spelt flour, could I use almond meal?
Georgia Harding says
I would combine it 50/50 with a tougher flour (either buckwheat or rice flour) and it would be just fine G x
Natalia says
This recipe caught my eye a few days ago and it was on my to-do list since then. Today I finally did them and they are soooo good!! We loved these biscuits. Thank you from Spain Georgia!!
Georgia Harding says
So glad you loved them Natalia, an honour to have them made in Spain x
Jodi says
These are my absolute favourite! so easy to make and so delicious! a winner every time
thank you!
Georgia Harding says
So glad you love them Jodi G x
ANASTASIA ATZEMIS says
I can’t believe I haven’t made these before now. Making batch number 4 for the week. A very BIG hit, even the junk food eating 19 year old loved them.
Georgia Harding says
Oh yay, so glad they are a winner Anastasia G x
Ruth says
Super yum……as usual……but I reduced the flour and added almond meal. So 1 cup Spelt flour and the balance was Almond meal……..can’t go wrong. Thanks Georgia.
Georgia Harding says
Great adaptation Ruth, thanks for sharing G x
Carole says
I made these biscuits last weekend and we thought they were wonderful, recipe so easy to follow. My husband has requested them again, this recipe is a keeper for sure, thank you. Just about to make the Anzac Macadamia Biscuits.
Georgia Harding says
So pleased you enjoyed them. I hope the Anzac macadamias are a winner too G x
Cheryl Kiely says
Delicious biscuits. They’ll be on rotation in this household.
Georgia Harding says
So pleased yo loved them, cheers for the 5 stars Cheryl G x
Matt says
Can I use whole wheat, cake or bread flour that’s all I have?
Well Nourished Team says
Hi Matt, yes this will most definitely be ok to use as a substitute.