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Almond Orange Cookies

May 16, 2011 by KimiHarris 28 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

I’ve recently been experimenting with one of my old recipes for almond cookies. I made a Jam Thumb Print cookies version to be featured on Babble.com, and since then I’ve continued to experiment.  This was my next experiment (which we loved too!), orange almond cookies. Orange zest and almonds is a great combination. I also used orange essential oil for an even more vibrant orange flavor, but since not everyone owns essentials oil, I made this version with zest.

Whole almonds, ground in a food processor provides the base for these cookies. High in protein, these cookies also happen to be gluten free, which is great for those on restricted diets. For the rest of us, they just make yummy cookies. To make them dairy free, use the coconut oil.

Almond Orange Cookies

    2 ½ cups of whole almonds
    ½ cup of softened butter (preferably grassfed), or coconut oil
    1/2 to ¾ cup of whole cane sugar (such as sucanat or rapadura)
    2 eggs
    1 teaspoon vanilla extract
    1 tablespoon orange zest
    ½ teaspoon unrefined salt

Preheat the oven to 375 degrees Fahrenheit and cover cookie sheets with parchment paper.

1. In a food processor process the almonds until they are coarsely ground.
2. Add the rest of the ingredients to the food processor, and process until well combined, scraping down the sides of the processor as needed.
3.  Plop a spoonful of batter about 2 inches apart on the cookie sheet (should be walnut sized).
4. Cook in the middle of your oven for 10-15 minutes, or until the sides of the cookies are starting to brown. Take out of the oven and let rest for about ten minutes and then transfer to a cooling rack. Cool completely before serving.

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Baked Goods, Dairy Free, Desserts, Gluten Free, Snacks, Vegetarian

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Reader Interactions

Comments

  1. Charis

    May 16, 2011 at 10:41 am

    These look great!! I have a bunch of almond flour on hand. Any idea what the conversion would be? I’m assuming 2.5 cups almonds grinds down to a lesser amount of flour.
    Thanks!!

    Reply
    • KimiHarris

      May 16, 2011 at 10:51 am

      I think that it would probably be about 2 cups of flour, though I am sure that your almond flour would be more finely ground. 🙂

      Reply
  2. Jaime @ Like a Bubbling Brook

    May 16, 2011 at 10:43 am

    Kimi, these look – and sound – amazing! I’m on the lookout for more “real food” sweet treats, so I may be trying these soon. They’re simple and we love almonds, too 🙂 Thank you!

    Jaime

    Reply
  3. Rhi@The Challenged Cook

    May 16, 2011 at 11:50 am

    These sound amazing. Though I’m not grain-free, I’m always looking for ways to reduce wheat and increase nuts. Add the fact that it’s a cookie and I’m excited.

    Reply
    • KimiHarris

      May 16, 2011 at 2:06 pm

      Rhi, We aren’t grain free either. We just like recipes like this. 😉

      Reply
  4. Samara

    May 16, 2011 at 12:22 pm

    Dear Kimi,

    These do look good! I was wondering – if I wanted to use orange extract to up the orange flavor, how much do you think I should use?

    Thanks!
    Samara

    Reply
    • KimiHarris

      May 16, 2011 at 1:11 pm

      Hey Samara,

      That’s a great idea if you have some on hand! Maybe 1/2 to 1 teaspoon?

      Reply
  5. Kathy

    May 16, 2011 at 1:34 pm

    But why do I need to cool completely?

    Reply
    • KimiHarris

      May 16, 2011 at 2:04 pm

      The texture isn’t right until it’s cooled. 🙂

      Reply
  6. Amy Love @ Real Food Whole Health

    May 16, 2011 at 2:33 pm

    Sounds tasty! I love almonds and with the orange- delish! Thanks for sharing 🙂

    Reply
  7. dimid

    May 16, 2011 at 2:56 pm

    If honey is used instead of sugar,what is the equivalency?

    Reply
    • KimiHarris

      May 16, 2011 at 4:06 pm

      I would try 1/2 cup of honey.

      Reply
  8. jennifer

    May 16, 2011 at 3:48 pm

    could one use almond flour and if so do you think it would be equal substitution. My mom has tons of almond flour and has no clue what to do with it.

    Thanks

    Reply
  9. Rivki Locker (Ordinary Blogger)

    May 16, 2011 at 4:50 pm

    What a lovely looking recipe. I really like that these are grain free, and the coconut oil option sounds divine. I will have to keep these in mind for next Passover, when we don’t eat any grains! These will be perfect.

    Reply
  10. Melissa @ Dyno-mom

    May 16, 2011 at 5:27 pm

    I have been fooling around with almonds lately, too! These look fabulous and I will definitely being trying them. My kids will be pleased.

    Reply
  11. Shirley @ gfe

    May 16, 2011 at 6:00 pm

    Oh, Kimi, these look good! I love the simple flavors and, of course, that they are naturally gluten free. 🙂

    Thanks!
    Shirley

    Reply
  12. Mary

    May 16, 2011 at 7:18 pm

    Hi Kimi,

    These look great. I am so impressed that there is no flour. Did you use “crispy nuts” or just raw almonds? I am thinking that this might make a wonderful cookie crust for a cheese cake!

    Thanks so much for sharing such a delightful recipe.

    Love,

    Mary

    Reply
    • KimiHarris

      May 16, 2011 at 7:49 pm

      Mary,

      Crispy nuts would be best, but since they are cooked in this recipe, I generally use just “raw” almonds. I bet this would make a great cookie crust for cheese cake! Great idea. 🙂

      Reply
  13. DebRobert

    May 17, 2011 at 4:09 am

    I am trying to wrap my mind around the GAPS diet before I attempt it for my psoriasis and other things… sounds like this is a recipe to definately try 🙂 thanks

    Reply
  14. Patty Hicks

    May 17, 2011 at 5:46 am

    Kimi…My mouth is watering! The sound like the perfect cookies to have with tea and Mary’s idea of using them as a crust for cheesecake sounds fabulous!

    ~Blessings~

    Reply
  15. Archer Atkins

    May 17, 2011 at 11:11 am

    These sound lovely! I should try them with hazelnuts since I’m allergic to almonds. And I own sweet orange essential oil. How many drops did you use?

    Reply
  16. Lori @ Laurel of Leaves

    May 18, 2011 at 7:06 pm

    Yum! These cookies sound amazing! I love the consistency of muffins & cookies made with almond flour.

    Reply
  17. cailen

    May 19, 2011 at 12:34 pm

    mmm…those look delicious. i love almond & citrus together : )

    Reply
  18. :D

    May 23, 2011 at 10:00 am

    Are these cookies soft and crispy?

    Reply
  19. :D

    May 23, 2011 at 10:12 am

    Sorry typo…I meant are the cookies soft or crispy texture?

    Reply
  20. Janine

    May 28, 2011 at 12:23 pm

    Awesome cookies!! I only had 2 cups of almonds, so threw in about 1/2 cup of almond meal as well, and used about 9 drops of sweet orange oil. VERY tasty! I did have to flatten them, they didn’t “spread” like other cookies, but well worth making!!!

    Reply
  21. Maricar

    June 24, 2011 at 6:58 am

    hi kimi, this is super yummy! just wanna ask for the shelflife of these cookies without refrigeration? how about a week? thanks!!!

    Reply
  22. Debbie

    December 6, 2011 at 11:58 am

    I just tried this recipe using 2 cups almond flour in place of the ground almonds and only 1/4 cup honey. They are yummy, but they didn’t spread, as Janine mentioned, above. Do you recommend flattening them before you bake them? Thanks for the great recipes!

    Reply

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