Neiman Marcus has a chocolate chip cookie recipe. The New York Times has a chocolate chip cookie recipe. I have a chocolate chip cookie recipe.
I imagine my recipe lacks the same intrigue, but still, I have my own go-to chocolate chip cookie recipe. It same my way from my grandma, calls for a package of dry pudding mix stirred into the batter, and yields wonderfully soft cookies.
As much as I like those chocolate chip cookies, I never hesitate to change things up. Chocolate and orange is one of my favorite flavor combinations, so I was definitely going to try an orange chocolate chip cookie recipe.
Agave nectar, not sugar, sweetens these cookies. Check out this reference guide for more ideas on how to substitute agave nectar for other sweeteners when baking and cooking. Or make vacation cookies – another recipe that makes use of both agave nectar and chocolate chips. Enjoy!
Orange Agave Chocolate Chip Cookies
- 2/3 cup agave nectar
- 2/3 cup canola oil
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon orange extract
- zest of one orange
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- In a large bowl, mix together the agave nectar, canola oil, egg, vanilla extract, orange extract, and orange zest.
- Add the flour, baking soda, and salt to the wet ingredients and continue to mix until thoroughly combined and a soft dough forms.
- Fold in the chocolate chips.
- Drop the batter by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 325 degrees F for 12-14 minutes or until the cookies are light golden brown.
- Allow to cool on a baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
To return this recipe to its original vegan state, substitute 2 tablespoons water or non-dairy milk and 1 tablespoon of ground flax seeds for the egg.