Almond Orange Chocolate Cookies
These almond-flour cookies are bursting with citrusy orange and nutty almond flavor, topped with a drizzle of rich dark chocolate. Perfect for a sweet treat or snack! Check the notes for oil-free or nut-free options.
My Notes:
Servings: cookies
Ingredients
- 1 ¾ cup(s) almond flour
- ½ teaspoon(s) baking soda
- ¼ cup(s) coconut oil melted & slightly cooled
- ¼ cup(s) maple syrup
- ½ teaspoon(s) almond extract
- ½ teaspoon(s) orange extract
- ¼ teaspoon(s) salt
- ½ cup(s) vegan chocolate chips
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Dough: In a medium bowl, mix the almond flour, baking soda, coconut oil, maple syrup, almond extract, orange extract, and salt until a sticky dough forms.
- Shape the Cookies: Scoop about 2 tablespoons of dough per cookie, roll into balls, and place them on the prepared baking sheet, spacing them 2 inches (5 cm) apart. Gently flatten each ball.
- Bake: Bake for 11-12 minutes, or until the edges are golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add Chocolate Drizzle: Melt the chocolate chips using a double boiler or microwave in 20-second intervals, stirring between each. Drizzle the melted chocolate over the cookies.
- Set & Enjoy: Place cookies in the fridge for 15 minutes to allow the chocolate to set. Enjoy!
- Storage & Freezing:Room Temp: Store in an airtight container for up to 5 days.Fridge: Keeps for up to 2 weeks.Freezer: Freeze for up to 3 months; thaw at room temperature before serving.
Notes
Oil-Free Option: Use nut butter (like almond butter) instead of coconut oil for a softer, richer cookie.
Coconut Oil Substitute: us a firm vegan butter.
Orange Extract Substitute: Use 1 teaspoon fresh orange zest for a natural citrus flavor, or substitute for vanilla extract for a vanilla flavored cookie.
Almond flour Substitute: You can substitute almond flour with cashew flour or sunflower seed flour in a 1:1 ratio. For coconut flour, use ¾ cup (90g) and add extra moisture. Oat flour works as well—use 1 ½ cups (180g).
Nutrition
Serving: 1cookie (recipe makes 12 cookies) | Calories: 186kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 95mg | Potassium: 15mg | Fiber: 2g | Sugar: 8g | Calcium: 51mg | Iron: 1mg
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