Coffee, Orange & Chocolate Chip Cookies

Chewy chocolate chip cookies have to be the best type of cookies! When I was growing up my mum would always make my favourite cookies that were crunchy on the outside and chewy in the middle. Unfortunately I can’t have them anymore due to my Coeliac Disease and IBS diagnoses so for the last few months I have tried creating a few different free-from cookie recipes (search ‘cookies’ on my blog or try the chocolate chip cookies in my ebook) but I think texture-wise these are the closest I have got to those cookies!

coffee, orange & chocolate chip cookies

Chocolate, orange and coffee might sound like an unusual baking combination but trust me this is definitely one recipe worth trying! They go so well with a mid-afternoon coffee or green tea.  I tried to make it as simple as possible with affordable ingredients, while keeping it gluten free, low FODMAP refined sugar free and vegan (which I know can be a challenge!). I’m not actually vegan or vegetarian, although I have been both in the past, I just really appreciate vegan food, especially when baking!

Makes 10 cookies



1 tbsp ground flaxseed/linseed

2 tbsp cold water

2 tsp Percol instant coffee (I used their Pick of the Crop coffee)

2 tbsp boiling water

100g melted Cocofina coconut oil

120ml maple syrup

Zest of 1 large orange

100g rice flour

100g gluten free oat flour (simply pulse oats in a blender or food processor until you have flour)

1 tsp gluten free baking powder

50g vegan/refined sugar free dark chocolate (roughly chopped)


  • In a small bowl, combine the coffee granules and boiling water, leave to one side until the mixture reaches room temperature
  • In another small bowl, mix the flaxseed with the cold water and leave it to sit for 5 minutes so it thickens
  • Combine the rice flour, gf oat flour and baking powder together in a larger bowl
  • Simply add all the remaining ingredients (minus the chocolate) and stir together until you have a soft cookie dough
  • Stir through the roughly chopped chocolate before placing the cookie dough in the fridge so it becomes easier to handle
  • Preheat the oven the 170oc and line 2 baking trays with baking paper
  • When the oven is ready, roll a piece of the chilled cookie dough between your hands before pressing it onto the lined cookie tray (leave 2 inches between each cookie as they will expand in the oven), repeat until you have approximately 10 cookies
  • Bake the cookies for 20 minutes
  • Leave them to cool on the tray for 5 minutes before moving them to a cooling rack to cool completely

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