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These iced almond flour orange cookies are a are buttery cookie recipe with the perfect citrus pop of flavor. No chilling, only a handful of ingredients and naturally gluten free with almond flour as well as egg free. The orange icing makes round these cookies out so well–add these to your holiday baking or any time of year for a gluten free cookie treat!
I have friends and family that need some gluten free baked goods around the holiday season and throughout the year. I always here that the baked good recipes are the hardest thing to find when you can’t have gluten in your diet.
These iced orange cookies are made with almond flour and if you have any egg allergy they are eggless as well! Only a handful of basic ingredients–these simple, no-chill buttery citrus cookies with a simple orange glaze are going to be a hit!
Some other favorite gluten free cookies as well as eggless favorites include these: Gluten Free Blondies, Gluten Free Almond Flour Oatmeal Chip Cookies, Eggless Sugar Cookies or Eggless Chocolate Chip Cookies.
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- almond flour: look for super-fine almond flour for best results when making these almond flour orange cookies. Most packages indicate that it is anymore, but you really don’t want it to be coarse. I have had great luck with Bob’s Red Mill and Kroger simple truth variety
- vanilla extract: one of these days I am going to use a touch of orange extract as well to see what I think. If you do so, let me know!
- orange zest: nothing will beat the fresh orange zest flavor–this is the key to this cookie recipe! Try not to get any of the white when zesting your orange as it can add a bitterness to the flavor.
Ways to Vary This recipe:
- use a different type of citrus–you can use lemon zest, lime zest, etc. instead of the orange for a similar cookie in a totally new flavor
- drizzle these cookies with melted chocolate–white chocolate or dark chocolate would be amazing!
- drizzle the icing instead of dipping the cookies into it
Step-By-Step Instructions
Step 1: Using a hand mixer or standing mixer, beat butter and sugar together until creamy and fluffy. Add in vanilla and salt and beat to incorporate.
Step 2: Add in almond flour 1/2 cup at a time and beat until all flour is mixed in. Add the orange zest with the last of the almond flour. This mixture will be a bit crumbly but still moist. Use a spatula or clean hands to pull it together.
Step 3: This mixture will be a bit crumbly but still moist. Use a spatula or clean hands to pull it together.
Step 4: Use a 1½ Tbsp cookie scoop to scoop and roll into balls. Arrange cookies on a parchment lined cookie sheet. Gently press them into about 1/2 inch thickness–roughly. These won’t spread much so press them gently to flatten.
Step 5: Bake for 8-10 minutes or until the edges are set and they start to become a very light golden brown. (Do not overcook these. They dry out quickly if you do so it is safer to take them out just before you think they are done.) Allow to cool on baking sheet for several minutes before transferring to wire rack. Cool completely before icing.
Step 6: Whisk together the powdered sugar, sea salt, 2 tsp orange juice, 1 tsp milk and orange zest. If mixture is still pretty thick, add more orange juice or milk one teaspoon at a time until desired thickness. Dip the top of each cookie into the icing and allow excess to drip off before placing on wire rack to set. Sprinkle with extra orange zest as desired. Keep in an airtight container for up to one week.
Recipe Tips
These almond flour cookies will have some little cracks on the edges but that doesn’t mean they are going to be dry or they are made incorrectly. This is honestly just sort of the way it goes sometimes with almond flour. When you press the cookie dough down to flatten, little cracks will naturally occur.
It is better to slightly underbake these cookies than over bake. I like to do a test cookie in the beginning just to see what the texture is after only about 8 minutes and then adjust the remaining batches as fit.
Other Baked Good Recipes
- Salted Peanut Butter Skillet Cookie {Gluten Free}
- Small Batch Lemon Sugar Cookies
- Peppermint Chip Cookies
- Gluten Free Blondies
- One Bowl Small Batch Chocolate Chip Cookies
- Double Chocolate White Bean Brownies
- Chocolate Chunk Avocado Brownies
- Easy Vanilla Cupcakes with Chocolate Buttercream Icing
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Iced Almond Flour Orange Cookies
Ingredients
Cookies
- 2 ½ cups almond flour , 240g
- ½ cup unsalted butter, 113g (1 stick)
- ½ cup sugar, 100g
- 1 tsp vanilla extract
- 1 ½-2 Tbsp orange zest, (about 2 small oranges)
- 1/4 tsp salt
Orange Glaze
- ¾ cup powdered sugar
- 2-3 tsp fresh orange juice
- 1-2 tsp milk
- ½ tsp orange zest
- pinch of sea salt, optional
Instructions
- Preheat oven to 350°F.
- Make the cookies: Using a hand mixer or standing mixer, beat butter and sugar together until creamy and fluffy. Add in vanilla and salt and beat to incorporate.
- Add in almond flour 1/2 cup at a time and beat until all flour is mixed in. Add the orange zest with the last of the almond flour. This mixture will be a bit crumbly but still moist. Use a spatula or clean hands to pull it together.
- Use a 1½ Tbsp cookie scoop to scoop and roll into balls. Arrange cookies on a parchment lined cookie sheet. Gently press them into about 1/2 inch thickness–roughly. These won't spread much so press them gently to flatten.
- Bake for 8-10 minutes or until the edges are set and they start to become a very light golden brown. (Do not overcook these. They dry out quickly if you do so it is safer to take them out just before you think they are done.)
- Allow to cool on baking sheet for several minutes before transferring to wire rack. Cool completely before icing.
- Make the icing: Whisk together the powdered sugar, sea salt, 2 tsp orange juice, 1 tsp milk and orange zest. If mixture is still pretty thick, add more orange juice or milk one teaspoon at a time until desired thickness.
- Dip the top of each cookie into the icing and allow excess to drip off before placing on wire rack to set. Sprinkle with extra orange zest as desired. Keep in an airtight container for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it okay to use a vegan butter instead of dairy butter?
You should be ok to do so. The flavor will shift but I think the cookies will still turn out!
This recipe came out so delicious! Thanks for sharing it!
I tripled this recipe (because I love to make my cookies in bulk and freeze the dough) but I didn’t increase the rosemary. I may have added more orange zest than you called for, but it turned out very well balanced.
Also, because almond flour can be a little crumbly and I love a soft cookie, I lowered the temperature to 310° and baked them for a little longer.
I need you to know that I love the recipe and I will be making it a lot more!
Thanks so much for the feedback!! I actually made these today to update photos and added more orange zest. Agree, more for sure. I also added a touch of salt. So glad you love them! They are one of my faves. Will be updating the recipe to reflect more orange!
Hi Lorie!
Just discovering your website and I’m excited about trying some of your recipes. I would like to print your recipes and I am not seeing how to print without all the ads. Is there a print option I am just not seeing?
Thanks, and blessings to you in the new year!
Mona
Hi! Thanks so much for the sweet message! I bet there is a way but let me figure it out as I haven’t played around enough with my recipe tool yet. Keep ya posted!