These Orange Almond Cookies are delicious, chewy, and soft in the center, lightly crisp on the edges, and packed with lots of fresh orange and almond flavors.
Made using blanched almond flour, freshly squeezed orange juice, orange zest, sugar, and sliced almonds, these cookies are very simple to make and are naturally gluten-free and egg-free.
No need to add any butter, oil, or refined flour. Almond flour works really well as a base for these cookies. And without any butter, these cookies still come out moist and taste irresistible.
A small scoop adds buttery depth without dairy. It boosts flavor in pasta, popcorn, and sauces.
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Table of contents
The secret to getting the beautiful orange flavor is to use both fresh orange juice and zest in the dough. Fresh orange flavor takes these cookies to the next level.
If you love almond flour cookies, or enjoy eating an orange cake, or simply like orange-flavored desserts, then this easy cookie recipe has your name written all over it.
About Orange Almond Cookies
These orange almond cookies are a quick, simple, and easy-to-bake delectable cookie recipe that comes together with just a handful of ingredients in under 20 minutes when made from scratch.
The combination of almond flour, fresh orange, and toasted flaked almonds makes them really special. The edges of these cookies are lightly crisp, the centers are soft and chewy, and every bite of these cookies has a beautiful fresh orange and almond flavor.
Almond flour is used as the main flour for these cookies and gives them a soft, tender texture and a lovely nutty flavor with a crisp outside. I use fresh orange juice and zest here, as they brighten the citrus flavor, and a little almond extract enhances the almond flavor. Adding almond extract is totally optional here.
And that’s what I love about this cookie recipe: it is very versatile. You can swap many ingredients. For example, I used granulated sugar to sweeten these cookies, but you can easily use monk fruit sweetener, brown sugar, coconut sugar, or jaggery powder here.
I also love coating these cookies with sliced almonds before baking. The almond coating on the outside become lightly toasted while baking in the oven and add a lovely nutty crunch that contrasts with the soft center of these cookies.
To get the intense orange flavor, I like to rub orange zest into the almond flour and sugar before adding the liquid. This simple step enhances the orange flavor and as it releases the natural oils from the orange zest and makes the orange flavor shine and it really deepens and intensifies the orange flavor.
Another wonderful thing about this recipe is there is no butter, no eggs, and no chilling required, which makes these almond flour orange cookies especially easy to prepare.
The cookies are best baked when the edges are lightly crisp and golden while the centers are still soft. They firm up as they cool, so don’t overbake them.
So are you ready to make these delicious orange almond cookies and enjoy them with your friends and family over a cuppa coffee or with a glass of milk?
Let’s learn to make these.
Why You’ll Love This Recipe
These Orange Almond Cookies
✔ are simple & easy to bake
✔ goes well with coffee or tea
✔ have crunchy toasted almonds
✔ are naturally gluten-free
✔ need only a handful of basic ingredients
✔ are made using almond flour
✔ are egg-free & vegan
✔ are made without butter
✔ don’t need any chilling
✔ have soft & chewy centers
✔ have lightly crisp outer edges
✔ are packed with fresh orange flavor
Ingredients
To make these eggless orange almond cookies, you only need a few simple ingredients that are easily available.
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Almond flour: Blanched almond flour is the base of these cookies, which gives them a soft and tender texture and a nutty taste and a deliciously nutty flavor. So for this particular recipe, I recommend using finely ground almond flour, as it gives a beautiful color and a lovely flavor. If you do not have blanched almond flour, you can surely use whole almonds and then blend them into a powder. Just make sure that the powder is not coarse. The color and the flavor might vary, as whole almonds come with the skin. So for similar results, I would recommend using blanched almond flour.
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Sugar: To sweeten these cookies, I use granulated sugar here. The granulated sugar keeps the cookies light in color and lets the orange flavor shine throughout the cookies. But if you do not want to use granulated sugar or you want to avoid refined sugar, you can definitely go with monk fruit sweetener. Use the granulated one. There are also other sweetener options I have given in the notes section. So maybe you can check it out there for more sweetener options.
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Orange: Fresh orange is the starting ingredient of this recipe. For this particular cookie recipe, you need both fresh orange zest and freshly squeezed orange juice. The zest is here to give the concentrated citrus flavor, while the juice adds the orange flavor and the moisture to the cookie because orange juice is the only liquid here used for making the dough.
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Almond extract: This is an entirely optional ingredient. I have used a few drops of almond extract to make the almond flavor shine, but if you do not want to use it, you can definitely skip it. To make a deeper orange flavor, you can swap it with orange extract or a few drops of orange oil, or just omit any kind of extract. These cookies will still taste super delicious.
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Almond flakes: To coat these cookies, I have used almond flakes and coated the dough balls in the almond flakes before baking. The almond flakes become lightly toasted and crunchy in the oven and taste really good. If you also want to use sliced almonds, you can go with them. You can also roughly chop the almonds, or you can totally skip this step. But the almonds really add a more intense almond flavor, a nutty crunch, and a beautiful finish to this cookie recipe.
How to Make Orange Almond Cookies
Making these orange almond flour cookies is really easy and simple. You just need to make the soft dough and shape it into balls, coat them with almond flakes, and bake them. That’s it.
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Start by finely zesting one orange. For this particular recipe, you would need about two tightly packed teaspoons of orange zest. Once the zest is done, cut an orange in half and squeeze out the orange juice. This is the orange juice we would be needing in the cookie dough for orange flavor and moisture.
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Then add the almond flour and granulated sugar to a mixing bowl and mix well. After that, add the orange zest and rub it into the almond flour and sugar together with your fingertips for about 1–10 minutes. This mixing releases the natural oils from the orange zest and gives these cookies a stronger orange flavor and a beautiful zesty touch.
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At this point, if you like, you can add a few drops of almond extract, but that’s totally optional. Then start adding 2 tablespoons of fresh orange juice, mixing as you go, and add the remaining 2 tablespoons as needed. You need to keep mixing and kneading until you get a soft and slightly sticky dough. The dough should feel like cookie dough and hold together when you make a ball, but it also shouldn’t feel too wet. If your dough is slightly dry, you can add a few more drops of orange juice. Maybe start with 1 teaspoon of orange juice. If it feels super wet, then add some almond flour. Start with 1 tablespoon of almond flour and keep adding until you get a soft dough that can hold its shape without being sticky.
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Once the dough is ready, scoop about 1.5 tablespoons of dough for each cookie and gently roll it between your palms into balls. You should get about 11 smooth balls. If you are making smaller cookies, you can use about 1 tablespoon of dough and shape it into a cookie. Then you might get around 16 balls.
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Once the cookie balls are shaped, roll each dough ball in sliced almonds or almond flakes and gently press the almonds into the dough so the flakes stick to the dough ball.
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Place all the cookies on a parchment-lined baking sheet and flatten them to about ½ inch thick using your fingertips or the bottom of a glass or cup.
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Bake the cookies in a preheated oven at 350°F (180°C) for 12–14 minutes, or until the edges are lightly golden. You need to remove the cookies from the oven when the centers still look soft.
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Let the cookies cool on the baking sheet for about 10 minutes, then move them to a cooling rack and let them cool completely. They are delicate when hot but will firm up as they cool. Once completely cool, you can transfer them to a cookie jar and enjoy with a glass of milk or a cup of coffee or tea.
Variations
The wonderful thing about these orange almond cookies is that they are super easy to customize and you can make them in different flavors or with different ingredients depending on what you have on hand or what kind of flavor you are looking for.
Lemon Almond Cookies
If you love lemon flavoured cookies, then you can make these cookies in lemon flavour. To make lemon almond cookies, simply replace the orange zest with lemon zest and the orange juice with freshly squeezed lemon juice for a brighter citrusy lemon version. For this recipe, you need to use the same amount of sugar, lemon juice, and zest.
Almond Chocolate Chip Cookies
Orange and chocolate go really well together. So, if you like that combination, then you can definitely make an almond chocolate chip cookie in orange flavor. To make these cookies, add a tiny amount of dark chocolate chips or milk chocolate chips to the cookie dough before shaping. And if you want just the chocolate chip flavor, you can omit the lemon zest and swap the orange juice with some milk or water to knead the dough.
Orange Pistachio Cookies
Pistachios and orange go really well together, so if you like pistachio cookies then replace some or all of the sliced almonds used for coating with finely sliced pistachios. You can also add the chopped pistachios to the cookie dough to add a beautiful contrast and a slightly sweet, nutty pistachio flavor.
Orange Coconut Almond Cookies
Coconut and almond taste really well together. So you can also make Orange Coconut Almond Cookies by adding a few tablespoons of unsweetened desiccated or shredded coconut to the dough for a tropical twist. You can also use a mixture of sliced almonds and desiccated coconut for coating.
Sweeter Orange Almond Cookies
I added 1/3 cup of sugar to this cookie recipe. If you want sweeter cookies, then use up to ½ cup (100 g) granulated sugar instead of ⅓ cup. For a healthier and refined sugar free version, you can also use the same amount of granulated monk fruit sweetener.
Serving Suggestions
These orange almond cookies taste delicious on their own, but I especially love serving them with a hot cup of coffee or tea. The fresh orange flavor and toasted almonds goes really beautifully with any beverages. I even like to indulge these cookies with hot orange juice for extravagant orange flavour.
These easy cookies make a lovely addition to a cookie platter, brunch, afternoon tea, chai, or a simple homemade dessert spread for get togethers. Since they are small and delicate, they are also perfect for serving when you have guests for tea.
They also taste good when served slightly warm with coffee, but if you want the cookies to have their best chewy texture I recommend letting them cool completely first before enjoying.
For a brunch spread you can serve them along with other nut desserts like almond date cookies, almond flour skillet cookie, No Bake Almond Energy Bars, 2-Ingredient Peanut Butter Cookies, and 2-Ingredient Walnut Date Cookies.
For a pretty presentation, arrange the cookies on a serving plate and add a few thin orange slices or some extra orange zest around them. If feeling fancy, then you can also dust them very lightly with powdered sugar once they have completely cooled for a snowball cookie like taste.
Storage Suggestions
You can store completely cooled almond orange cookies in a lined cookie jar or airtight container at room temperature for up to 7 days.
To keep them fresh, make sure they are completely cool before storing and closing the container to prevent excess moisture and prevent them from getting soggy.
Tips & Tricks to Make the Best Orange Almond Cookies
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Orange: For best flavour, I recommend using freshly squeezed juice and freshly grated zest. They make a huge difference in the taste of these almond flour orange cookies.
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Zest: Remember to rub the zest into the almond flour and sugar to help release the citrus aroma and oils. This simple step intensifies the orange flavor a lot.
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Juice: Add the juice gradually. Start with 2 tablespoons and add more only when needed. Almond flour can absorb liquid differently, so starting with 2 tablespoons ensures that your dough doesn’t turn wet.
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Dough consistency: The almond cookie dough should be soft and slightly sticky, but not wet. So feel free to adjust with a little more orange juice or almond flour if needed.
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Almond flakes: To coat the cookies with almond flakes, gently press the sliced almonds into the dough so they stick well and stay attached during baking.
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Flattening: You need to flatten the cookie to about ½ inch thick. This size is ideal for keeping the cookies soft and chewy in the center. Make sure that you don’t flatten them too much.
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Don’t overbake: Make sure to bake the cookies until the edges are lightly golden while the centers still look soft. They will continue to cook as they cool.
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Cooling: Since almond flour cookies are delicate when hot, always let them cool on the baking sheet before transferring them to a cooling rack.
FAQs
Are these orange almond cookies gluten-free?
Yes, these almond flour orange cookies are completely gluten-free, as they are made with almond flour and do not have any refined flour. If you are making them for someone with celiac disease or gluten intolerance, make sure that the store-bought almond flour doesn’t have any gluten traces to avoid cross-contamination.
Are these orange almond cookies eggless?
Yes, this recipe is egg-free, as it does not contain any eggs, which makes it a delicious option when you want to make eggless almond cookies.
Can I use almond meal instead of almond flour?
You can, but I prefer using finely ground almond flour for the best texture. Almond meal is generally coarser and can give the cookies a different texture and might break while shaping.
Why do you rub orange zest into the almond flour and sugar?
Rubbing the zest into the dry ingredients is very important for this recipe, as it helps release the natural oils from the orange zest. Orange zest gives these cookies a stronger and more aromatic orange flavor.
Why are my almond flour cookies soft after baking?
These cookies are supposed to have soft centers and slightly crispy edges when they come out of the oven. They continue to set and harden as they cool. If you bake them until the centers look completely firm, they will become dry after cooling.
Can I use bottled orange juice?
Yes, bottled orange juice can be used, but I recommend using fresh orange juice, as it gives these cookies a brighter flavor. Since you also need fresh orange zest, using a fresh orange is a more reliable and easier option for this cookie recipe.
How do I keep almond flour cookies from becoming dry?
To keep them soft, do not overbake them; it is the most important thing. Take the cookies out of the oven when the edges are crisp and lightly golden, but the centers still look soft.
Can I make these cookies ahead of time?
Yes, definitely. They stay for up to 7 days. So bake them ahead of time and store the completely cooled cookies in a lined cookie jar or airtight container at room temperature.
Orange Almond Cookies (Step-by-step photo instructions)
How to Make Orange Almond Cookies
- 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
- Add the almond flour and granulated sugar to a mixing bowl and mix well.
- 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.
- 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.
- Scoop approximately 1½ tablespoons of dough per cookie and gently roll it into a ball. You should get about 11 cookies.
- 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.
- 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.
- 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.
- 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.
- 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 Card
Orange Almond Cookies [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Desserts | American | 11 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 175 calories | 1 |
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)
- ⅓ cup almond flakes, for coating
INSTRUCTIONS:
How to Make Orange Almond Cookies
- 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
- Add the almond flour and granulated sugar to a mixing bowl and mix well.
- 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.
- 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.
- Scoop approximately 1½ tablespoons of dough per cookie and gently roll it into a ball. You should get about 11 cookies.
- 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.
- 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.
- 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.
- 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.
- 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.
Watch Full Recipe Video:
NOTES:
- You can substitute granulated sugar with light brown sugar. The cookies will come out darker, softer, and have a mild caramel flavor.
- You can substitute granulated sugar with the same amount of coconut sugar. The cookies will be darker and have a mild caramel-like flavor.
- 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.
- 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
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/orange-almond-cookies/
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