Orange Almond Cookies

Orange Almond Cookies made with almond flour, fresh orange juice, and zest. These soft, chewy cookies are vegan and gluten-free!

Recipe Source Link:https://www.mygingergarlickitchen.com/orange-almond-cookies/

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RECIPE INGREDIENTS

» For Orange Almond Cookies

• 2¼ cups almond flour
• ½ cup (100 g) granulated sugar
• 3½-4 tablespoons freshly squeezed orange juice
• 1½ teaspoons fresh orange zest
• A few drops of almond extract (optional)
• ? cup almond flakes, for coating

RECIPE INSTRUCTIONS

» How to Make Orange Almond Cookies

1. Finely zest the orange and measure out 1½ teaspoons of zest. Cut the orange in half and squeeze it using a citrus juicer.

» Make Orange Almond Cookies

1. Add the almond flour and granulated sugar to a mixing bowl and mix well.
2. Then add the prepared orange zest and gently rub it into the almond flour and sugar with your fingertips for 1-2 minutes. This helps release the natural oils from the zest and intensify the orange aroma.
3. Add the almond extract, if using. Gradually add 4 tablespoons of freshly squeezed orange juice, mix well, and keep kneading until a soft, slightly sticky dough forms. If the dough feels too dry, add the remaining orange juice, just 1 teaspoon at a time. Avoid adding more juice, or else the dough will become wet and hard to roll. If the dough accidentally becomes too wet, you can add almond flour 1 tablespoon at a time until it is soft and scoopable.
4. Scoop approximately 1½ tablespoons of dough per cookie and gently roll it into a ball. You should get about 11 cookies.
5. Add the almond flakes to a small bowl, then roll each dough ball in the sliced almonds, gently pressing the almonds into the dough so they stick to the dough ball.
6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the coated dough balls on the prepared baking sheet. Gently flatten each cookie with the bottom of a cup or your fingers to about ½ inch (1.25 cm) thick.
7. Bake for 12-14 minutes, or until the edges are lightly golden. The centers may still look slightly soft when you remove the cookies from the oven. That's completely fine.
8. Let the cookies cool on the baking sheet for 10 minutes before moving them. Transfer them to a cooling rack and let them cool completely. Almond flour cookies are delicate when warm and firm up as they cool.
9. Once cooled, enjoy these cookies with a cup of milk or coffee. Store them at room temperature in a lined cookie jar for up to 7 days.

RECIPE NOTES

1. You can substitute granulated sugar with light brown sugar. The cookies will come out darker, softer, and have a mild caramel flavor.
2. You can substitute granulated sugar with the same amount of coconut sugar. The cookies will be darker and have a mild caramel-like flavor.
3. If you want to use jaggery, use about 90-100 g of finely grated or powdered jaggery. Keep in mind that jaggery can vary in moisture, so add the orange juice gradually and use only as much as needed to form a soft, scoopable dough. The cookies will have a deeper, earthier sweetness and a darker color.
4. You can use a granulated monk-fruit sweetener substitute; choose one that measures 1:1 for sugar. For this recipe, use ½ cup. Because different monk-fruit products have different formulations, the texture and sweetness may vary slightly from the tested version.

NUTRITION (Per Serving)

Calories: 175kcal | Fat: 12.1g | Carbohydrates: 14.3g | Protein: 4.9g | Fiber: 2.3g | Sugar: 11g | Sodium: 4.5mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.