In The Kitchen - Almond Orange Cookies

If you visit our blog at all, you know we’re on a mission to find healthier options for our families. We also don’t want to sit around eating stuff that tastes like cardboard – as if our kids would go for that. We’re far from perfect…but everyone once-in-a-while we come across a recipe that, healthy or not, is REALLY super yummy (and thankfully free of refined sugar and gluten).

In cooking, and in life, I would definitely consider myself a minimalist. Less is more. Less furniture, less mail, less clutter, less technology…hopefully leads to less stress and more time to relax or cook (or drink wine, ha!). I like to look at ingredients and will always choose the item that has the least amount. That’s kind of how I ended up trying this Orange Almond Cookie recipe in the first place.

Honestly, these cookies are pretty healthy and have a yummy orange burst to them. I added chocolate chips to half the batch (I mean, they are cookies) and made half without. And they were both seriously good!! Personally, I like the cookies just as they are but you can definitely add raisins or cranberries too. Anything that might go with orange will work.

These cookies will not spread or rise, so when you scoop them out on to the sheet pan, what you see is what you’ll get. And they only bake for 10 minutes, so be sure to not overcook.


Orange Almond Cookies


2 cups Almond Flour
1/2 cup Unsweetened Grated Coconut
Zest of two Oranges
1/2 cup Honey
1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
4 tablespoons Coconut Oil, melted
1/4 teaspoon Kosher Salt
1/4 cup Chocolate Chips (optional)


Preheat oven to 350 degrees.

Add the flour, coconut, and zest into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 

Add in all the remaining ingredients and mix until combined. 

Scoop cookies out with small ice cream scooper on to a half sheet pan lined with parchment paper. (We used this 9/16oz - 1.3” scoop and the pre-cut parchment paper). Then press each cookie down gently with two fingers. These cookies do not spread or rise, so what you see is what you get.

Bake for 10 minutes until bottoms are just turning golden. Do not overcook. 

Recipe adapted from

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