Orange Almond Cookies (3 Ingredients, No Gluten, No Oil, No Eggs)

These Orange Almond Cookies are simple 3-ingredient cookies made with just 3 ingredients: almond flour, oranges, and unrefined sugar, which means no oil, no gluten, no eggs, and no dairy!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Orange Almond Cookies

These Orange Almond Cookies are simple 3-ingredient cookies made with just 3 ingredients: almond flour, oranges, and unrefined sugar, which means no oil, no gluten, no eggs, and no dairy!

5 from 7 votes

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Prep Time: 10 minutes mins

Cook Time: 14 minutes mins

Total Time: 24 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 cookies

Calories: 160.5 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ½ cups Almond Flour - (note 1)
• ▢ ¾ cup Unrefined Sugar - (note 2)
• ▢ ⅓ cup Orange Juice - (note 3)
• ▢ 1-2 teaspoons Orange Zest - (note 4)

To coat/decorate the cookies

• ▢ ½ cup Sliced Almonds
• ▢ ¼ teaspoon Almond Extract - optional

Instructions

• Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• Fill a small bowl with the sliced almonds. You will use it later to roll each cookie dough ball.
• In a mixing bowl, stir almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract (if used), until the dough is sticky and consistent.
• Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in your lightly greased hands. I made 12 cookie dough balls with this recipe.
• Generously oil your hands, and roll each cookie dough ball between your palms so they are smooth, then press each side of the cookie dough ball into the sliced almonds, so the almonds stick to the ball. The shape of the ball will flatten when you follow this step. Re-roll the dough to form a ball, it will stick the sliced almonds even better.
• Repeat for all the remaining cookie dough balls and place them one inch apart on the prepared cookie sheet.
• Use the palm of your hand to lightly press and flatten each cookie.
• Bake the cookies for 15-17 minutes at 350°F (180°C) until the almonds are nicely golden brown.
• Let the cookies cool down on the cookie sheet at room temperature for 20 minutes. Don't touch them at all, as they are soft at first and firm up as they cool down.
• Transfer the cookies to a cooling rack for another 30 minutes.

Notes

Note 1: Almond meal works, but the cookies will be brown and their texture gritty. The recipe doesn’t work with oat flour or flour.

Note 2: Unrefined cane sugar, like demerara, can be used as a swap without altering the white color of the cookies. Other sugars like coconut sugar, brown sugar, work, but the cookies will be darker. Sugar-free crystal sweeteners like erythritol/monk fruit blends work. Allulose works, but it won’t crisp the cookies as much.

Note 3: You can use freshly squeezed or bottled orange juice without additives like sugar. 

Note 4: You can add 1 or 2 teaspoons or even more orange zest, depending on how much you enjoy the bitter orange taste it adds to the cookie dough. Start with 1 teaspoon, taste the dough, and add gradually, tasting and adjusting as you need.

Note 5: You can add 1/4 teaspoon of almond extract or 1 teaspoon of vanilla extract to flavor the cookie dough.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days. Freeze in Ziploc bags for up to 1 month. Thaw at room temperature the day before.

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Nutrition

Serving: 1cookie | Calories: 160.5kcal | Carbohydrates: 13.7g | Protein: 3.2g | Fat: 15.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 4.4g | Trans Fat: 1.6g | Sodium: 68.7mg | Potassium: 9.4mg | Fiber: 1.6g | Sugar: 0.5g | Vitamin A: 0.01IU | Calcium: 32.4mg | Iron: 0.6mg | Magnesium: 2.8mg | Phosphorus: 5.3mg | Zinc: 0.04mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This is the base of the cookies, giving them a wonderful moist, soft texture and nutty flavor. I recommend using fine almond flour for the best results. Almond meal also works, but the cookies will have a grainier texture and a darker color.
• Unrefined Sugar – This ingredient provides sweetness and helps the cookies become slightly crispy on the edges. I like using unrefined cane sugar to keep the cookies’ color light. You can also use demerara sugar or coconut sugar, but they will make the cookies darker. For a sugar-free version, a crystal monk fruit/erythritol blend is a great substitute.
• Orange Juice – This provides the moisture needed to form the cookie dough and is the main source of the fresh citrus flavor. Both freshly squeezed and good-quality bottled orange juice are fine.
• Orange Zest – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
• Sliced Almonds – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
• Almond Extract – While optional, a little almond extract enhances the nutty almond flavor of the cookies, complementing the orange perfectly. Vanilla extract is another great option for a warmer flavor.

How to Make Orange Almond Cookies in Pictures

Carine’s Baking Tips

Let me share a few more tips for a perfect cookie.

• Sweetener Choice – It’s best to stick to a crystal sweetener in this recipe. Using a liquid sweetener like maple syrup will change the dough’s consistency, making it too soft to roll properly.
• Flavor Boost – For an even richer taste, I recommend adding 1/4 teaspoon of almond extract to boost the nutty flavor or 1 teaspoon of vanilla extract for a classic, warm touch.
• Citrus Twist – If you want to try a different flavor, you can swap the orange juice for lemon or lime juice. Since they are more tart, I suggest reducing the amount to 3 tablespoons and adding 3 tablespoons of melted plant-based butter or almond milk to keep the dough balanced.
• Sugar Swaps – If you don’t have unrefined cane sugar, demerara or coconut sugar are good alternatives. Just keep in mind that they will give the cookies a darker, more golden color.

More Almond Cookie Recipes

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Coconut Almond Cookies

Almond Flour Apple Cookies

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