Orange Cookies with Almond Flour and Chocolate (Gluten Free)
I created these orange cookies with almond flour and chocolate because I can’t resist the flavor combination of chocolate and bright citrus. For the longest time my favorite treat was a square of orange-flavored chocolate — until I baked these cookies. Now I look forward to dessert just so I can have one (or a few) of them. They so good! Beautifully crunchy, lightly sweet, and hard to resist. The best part is that they’re made with simple, wholesome ingredients. No refined sugar or flour. The cookie dough is prepared with almond flour, maple syrup and coconut oil. The orange flavor comes for an actual orange, not from a food flavoring.
Why Should You Make These Orange Cookies?
Delicious – If you love the chocolate and orange flavor combo like I do, these cookies are irresistible. They are crunchy, sweet, and perfect for dipping in milk or coffee.
Easy to make – No cooking experience, mixers, or special equipment needed. If you can measure and mix, you can make these cookies. The only “work” is shaping the dough with your hands, and that part is actually fun and relaxing.
Nutritious – Made with almond flour, which is naturally high in protein, healthy fats, and fiber.
Naturally gluten free – There are no grains in the cookie dough. If you avoid gluten for medical reasons, make sure your baking powder is certified gluten free (or replace it with baking soda).
Vegan-friendly – If you choose dairy-free chocolate, the cookies are completely vegan.
Real orange flavor – The cookies get their flavor from fresh orange zest and juice, not artificial extracts or chemical flavoring.
Ingredients & Their Benefits
- Almond flour – A naturally gluten-free flour that’s high in protein and vitamin E. It gives these cookies a rich, nutty flavor and crispy texture.
- Fresh oranges – Oranges are high in vitamin C. I use both the orange juice and zest in this recipe. Make sure you wash the orange very well before zesting. It is best if you use organic orange.
- Maple syrup – A natural sweetener that brings warmth and depth. It also contains antioxidants and minerals like zinc and manganese.
- Coconut oil – A plant-based fat that helps bind the cookies and keeps them crisp. It’s also dairy-free and adds a subtle coconut flavor.
- Baking powder – Helps the cookies rise slightly and gives them a light texture.
- Dark chocolate – Rich in antioxidants and deeply satisfying. A little drizzle is all you need to make these cookies feel indulgent.
Helpful tips
Use finely ground almond flour made from peeled, blanched almonds. It gives the cookies a smoother texture.
Choose unsweetened coconut flakes to avoid unnecessary added sugar.
Melt the coconut oil before measuring. Measuring it solid can lead to using too much. I do that for 15-20 seconds in the microwave.
If your mixture doesn’t clump together, add a little more melted coconut oil until it holds its shape.
Watch the cookies closely while baking. Nuts can burn quickly. Ten minutes is usually enough, but a few extra minutes can turn golden cookies into charcoal.
Let the cookies sit on the baking sheet for 5 minutes after baking. They’re delicate at first but will firm up as they cool.
Wait until the cookies are completely cool before drizzling chocolate. That way the chocolate stays on top and doesn’t melt into the cookie.
Helpful Tips About Melting Chocolate
There are a few ways to melt chocolate, and all of them work well if you use low heat and take your time. Chocolate burns easily, so slow and gentle is the key.
Microwave method:
Place the chocolate in a microwave-safe bowl. Heat for 20–30 seconds at a time, then stir well. Repeat until the chocolate is fully melted and smooth. Never heat it for a full minute at once, because it can overheat and become grainy. If the chocolate is too thick, add 1 teaspoon of coconut oil to thin it and make it glossy.
Stovetop method:
Add the chocolate to a small saucepan and warm it over the lowest heat setting. Stir constantly and remove from the heat as soon as most of the chocolate is melted. The remaining small pieces will melt from the residual heat. Do not leave the pot unattended, because chocolate can burn very fast on the stove.
Double boiler method:
Fill a small pot halfway with water and bring it to a gentle simmer. Place the chocolate in a heat-safe bowl and set it on top of the pot, making sure the bottom of the bowl does not touch the water. Stir while the steam melts the chocolate. This method takes a bit longer, but it gives you the most control and reduces the risk of overheating.
No matter which method you choose, melt the chocolate right before decorating the cookies. If it sits too long, it will start to firm up and become harder to spread.
Storage and Serving
Once the cookies are completely cool and the chocolate has set, store them in an airtight container or a ziplock bag.They’ll stay fresh at room temperature for up to 5 days. I like to keep them in the fridge for a crunchier texture and to prevent the chocolate from melting. Store them in the refrigerator up to 2 weeks or freeze for up to 3 months.
Serve these cookies with a hot cup of coffee or a cold glass of milk. They’re great as an afternoon snack, lunchbox treat, or a light dessert.
Orange Cookies with Almond Flour and Chocolate
Ingredients
- 2 cups almond flour
- 5 Tbsp maple syrup about ⅓ cup
- 5 Tbsp melted coconut oil (or butter) about ⅓ cup
- 1 Tbsp freshly squeezed orange juice
- ½ tsp baking soda
- the zest from one orange
- 6 oz dark chocolate chips
Instructions
- Preheat the oven to 355F and line a baking sheet with parchment paper.Melt the coconut oil for 15-20 seconds in the microwave (if needed).
- In a bowl add the almond flour, baking powder, maple syrup, melted coconut oil (or butter), one tablespoon of orange juice and the zest of one orange. Stir until well combined. The mixture should clump together like a wet sand. If it doesn't add more coconut oil.
- Scoop a tablespoon of the mixture and roll it between your palms to make a ball. Then flatten it to form a disk and place it on the baking sheet. Repeat with until you run out of dough.
- Bake for 10-13 minutes or until they are golden brown.
- The cookies will be slightly soft when they are out of the oven. Let them cool off in the pan for 5 minutes before trying to remove them on a cooling rack. Cool them down completely before decorating.
- Melt the chocolate. Read the blog post for different methods of melting chocolate. Spoon and spread melted chocolate over each cookie.
- Add some more orange zest on top of each cookie before the chocolate sets (optional).
- Read the blog post for serving and storing directions.
Notes
