These chocolate orange oatmeal cookies are soft, chewy, and bursting with chocolate chips and fresh orange zest. Ready in under 30 minutes, they are naturally sweetened with maple syrup and are both gluten-free and dairy-free.
Update: First published in 2021 and now updated with extra tips and step-by-step photos so you can see how simple these orange chocolate chip oatmeal cookies are to make at home.
The pairing of chocolate and orange is wonderfully bright and comforting in these oatmeal cookies. Rich chocolate chips and fragrant orange zest create a balanced flavor that shines in every bite.
Based on a classic healthy chocolate chip oatmeal cookie, this citrus-forward version is ideal for spring and summer. The recipe is easy, family-friendly, and sure to be a hit with friends and kids alike.
Why you’ll love these oatmeal cookies:
- Thick & Chewy: Soft, tender centers with a pleasant chew.
- Bright Flavor: Chocolate chips plus fresh orange zest for a citrus twist.
- Quick & Easy: Ready in under 30 minutes from start to finish.
- Naturally Sweetened: Maple syrup gives a milder, natural sweetness.
- Gluten-Free & Dairy-Free: Made without wheat or dairy ingredients.
Ingredients
Ingredients for chewy orange oatmeal cookies with melty chocolate chips:
- 1 large egg
- 1/3 cup real maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup rolled oats (use certified gluten-free if needed)
- 1/2 cup almond flour (packed)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup roughly chopped walnuts
- 1/3 cup chocolate chips
- Zest of 1 large orange (about 1–2 teaspoons)
See the recipe card below for exact servings and nutritional information.
Instructions
These chewy oatmeal cookies with chocolate chips and orange zest are quick to prepare. Follow these steps:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg, maple syrup, melted coconut oil, and vanilla until smooth.
3. Add the rolled oats, almond flour, cinnamon, salt, and baking powder. Stir with a spatula until everything is combined.
4. Gently fold in the chocolate chips, walnuts, and orange zest.
5. Scoop about 2 tablespoons of dough per cookie (about 16–18 cookies total). Roll into balls and place on the lined baking sheet, leaving space between each cookie.
6. Bake for 15–17 minutes, until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Top tips
- Pack the almond flour: Measure almond flour by packing it into the cup for accurate results.
- Fresh baking powder: Use fresh baking powder so the cookies rise properly.
- Don’t skip the zest: Fresh orange zest provides the most vibrant citrus flavor.
Substitutions & Variations
- Nut-free: Swap almond flour for oat flour and omit the walnuts.
- Sweetener: Substitute honey or agave for maple syrup if preferred.
- Chocolate: Use dark, white, or dairy-free chocolate chips.
- Nuts: Pecans, almonds, or sunflower seeds work well instead of walnuts.
- Fruity twist: Add dried cranberries with the chocolate chips for a cranberry-orange version.
Equipment
- Mixing bowl
- Whisk and spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Zester or grater
Storage
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months and thaw at room temperature before serving.
Frequently Asked Questions
Yes. Quick oats work, but the texture will be softer and less chewy than with rolled oats.
Replace almond flour with oat flour and omit the walnuts to keep them nut-free.
Dough that’s too warm or not enough dry ingredients can cause flattening. Chill the dough before baking and ensure measurements are accurate.
More cookie recipes!
Interested in similar recipes? Try Healthy Oatmeal Walnut Cookies, Apple Pie Oatmeal Cookies, Banana Oat Breakfast Cookies, or Oat Flour Chocolate Chip Cookies.
Did you make this recipe?
Leave a review and let me know how it turned out. Tag @healthfulblondie on Instagram with #healthfulblondie — I’d love to see your creations!
📖 Recipe
Chocolate Orange Oatmeal Cookies
10 mins
15 mins
25 mins
16 cookies
Ingredients
- 1 large egg
- ⅓ cup real maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ½ cup almond flour packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup roughly chopped walnuts
- ⅓ cup chocolate chips
- Zest of 1 large orange about 1–2 tsp
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk the egg, maple syrup, melted coconut oil, and vanilla until smooth.
- Add the dry ingredients: Stir in the oats, almond flour, cinnamon, salt, and baking powder until evenly combined.
- Fold in the extras: Gently stir in the walnuts, chocolate chips, and orange zest.
- Shape the cookies: Scoop about 2 tablespoons of dough, roll into balls, and place on the baking sheet. This yields about 16–18 cookies.
- Bake: Bake for 15–17 minutes, until the edges are golden brown.
- Cool: Let the cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Notes
Make them nut-free: Use oat flour instead of almond flour and omit the walnuts.
Maple syrup: Honey or agave can be used as alternatives.
Rolled oats: Quick oats are acceptable but will yield a softer, less chewy texture. Do not use steel-cut oats.
Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate up to 7 days, or freeze up to 3 months.
Nutrition
Carbohydrates: 11 g |
Protein: 2 g |
Fat: 8 g
DID YOU MAKE THIS RECIPE?
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