Soft Chocolate and Orange Cookies

Discover our irresistible recipe for Soft Chocolate and Orange Cookies, combining the delicate marriage of chocolate and orange. Indulge in their melt-in-your-mouth texture and exquisite flavor for unparalleled moments of indulgence. It's the perfect fusion to delight your taste buds!

Preparation 20 min
Cooking 10 min
Portion 12

Nutrition Facts (per serving)



  • ½ medium sweet potato, peeled and cubed (approx. 160 ml or 2/3 cup mashed)
  • 15 ml (1 tbsp) ground flaxseed
  • 45 ml (3 tbsp) water 
  • 30 ml (2 tbsp) margarine, melted
  • 60 ml (¼ cup) packed brown sugar
  • 1 small orange, zest and juice (about 45 ml or 3 tbsp juice, see note)
  • 15 ml (1 tbsp) white vinegar
  • 1 ml (¼ tsp) vanilla extract
  • 250 ml (1 cup) whole wheat flour
  • 60 ml (1/4 cup) cocoa powder
  • 2.5 ml (1/2 tsp) baking soda
  • 60 ml (1/4 cup) semi-sweet mini chocolate chips (optional, see note)

Note: Mini chocolate chips are great for getting a little chocolate in every bite! If you don't have any, they can be omitted or replaced with finely chopped dark chocolate.  

The orange juice can be replaced with 45 ml (3 tbsp) of milk, vegetable drink or water. The zest can be omitted.


  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. 
  2. In a small bowl, combine the ground flaxseeds with 3 tbsp water. Let rest.
  3. In a small saucepan, place the diced sweet potatoes and cover with water. Bring to a boil and cook for 5-10 minutes until the tip of a knife can be inserted easily. 
  4. In a large microwave-safe bowl, melt margarine for 20-30 seconds. Drain potatoes and add to bowl, then mashed potato with a fork to make a puree. 
  5. Add the flaxmeal preparation, brown sugar, orange juice and zest, vinegar and vanilla extract. Mix well. 
  6. Add flour, cocoa powder and baking soda and mix well. The dough will be very dry at first and then very sticky. Use your hands to mix as needed. Add chocolate chips and mix again. 
  7. With wet hands, form 12 small patties of about 30 ml (2 tbsp) of dough and place on the baking sheet. Bake for 8-10 minutes or until a toothpick inserted in the center of a cake comes out clean. 


Can be stored for 5 days at room temperature or 2 months in the freezer.

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