In the spirit of Easter, I got thinking about the flavours I associate with Easter. That being the chocolate from Easter eggs, and orange from a classic hot cross bun. Which in fact creates one of my favourite flavour combination, chocolate orange. This actually reminds me of my childhood, because growing up my parents would put a Terry’s Chocolate Orange in both my sister and mine’s stocking. And whilst I’ve not had a Terry’s in quite some time, this recipe filled the gap. I’m sure I say this each and every time, but this is my latest favourite biscuit recipe. Enjoy baking and demolishing these delights, and hopefully there’ll still be some to enjoy over Easter! 


  • 125g good quality dark chocolate
  • 150g oat flour (or whole oats, and blend to make a flour) 
  • 30g cocoa powder, sieved
  • 1 tsp bicarbonate of soda
  • 125g vegan butter (I use Pure spread) 
  • 125g coconut sugar
  • Finely grated zest of 1 large orange
  • Juice of 1/2 the orange
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) or 1x large egg
  • 150g chocolate chips (I opted for dark again)


  1. Preheat the oven to 170 fan/150 degrees, and line a baking tray with baking paper or a reusable option.
  2. Make the flax egg: Mix together the flaxseed and water, then place into the fridge to set.
  3. Now melt the dark chocolate, by placing it into a heatproof bowl and setting over a pan filled with boiling water. Keep an eye on the chocolate, lightly stirring every so often. If you find it’s melting too quickly, turn the heat off as you don’t want the chocolate to burn. Once melted, set aside to completely cool.
  4. Mix together the butter and sugar, until it’s fluffy. Then add the remaining ingredients, and stir well so everything is well combined. Be sure not to forget your flax eggs, if you’ve not yet added them!
  5. Finally mix in the melted chocolate until it forms a thick consistency, once that you can pick up and shape.
  6. Using a metal dessert spoon to measure, dollop the mixture into your hands and create a rough ball. Then place onto the prepared baking tray, and flatten with the back of your spoon. Be sure to leave enough space between cookies, to give them room when they spread out.
  7. Place them into the oven, and cook for 15-20 minutes until dark brown. When you take them from the oven, they will still be very soft. Give them time to cool, and they’ll become firmer.

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