📌 A light and flavorful twist on classic Italian cookies – vegan, gluten-free, and lower in sugar!
This recipe was inspired by traditional Italian almond cookies, but I created a lighter, healthier, plant-based version without sacrificing flavor or texture!
In the original recipe, there are egg whites and loads of sugar, but I made a few smart swaps:
✅ Replaced the egg whites with almond butter and olive oil
✅ Significantly reduced the sugar
✅ Skipped the powdered sugar coating
✅ Added almond flour, potato starch, orange juice, and fresh orange zest
💡 The result? Light, melt-in-your-mouth cookies with bold flavor and no guilt!
How to Make Them? It’s So Easy!
Mix all the ingredients 🥣
Shape the cookies 🍪
Bake for a short time 🔥
Let them cool – and enjoy! ❄
📌 Pro Tip: Store these irresistible cookies in an airtight container (if they last that long! 😉)
Enjoy 😋❣
RECIPE
Almond Orange Cookies Vegan GFEQUIPMENT
Yields About 30 Cookies
- 3 cup almond flour about 300 grams (10.7oz)
- ¼ cup almond butter or raw tahini
- juice from one orange
- ½ cup white sugar
- 1 tablespoon olive oil
- one orange peel zest or 1 teaspoon pure orange extract
- 3 Tablespoon potato starch
- ½ teaspoon baking powder
- pinch salt
- Preheat the oven to 160 degrees Celsius, 320 degrees Fahrenheit.
- In a medium mixing bowl, whisk almond butter, orange juice, sugar, olive oil, orange peel zest, and salt.
- Add almond flour, potato starch, and baking powder. wet your hands and knead until you get a sticky dough. If necessary, add one tablespoon of water
- Line a baking tray with baking paper.
- Using a cookie/ice cream scoop with a diameter of 3-3.5 cm (1.2 - 1.4 inches), scoop out cookie balls (about 30 units) and place them on the pan at equal intervals. Or tear pieces of the dough and roll them into balls with the palms of your hands.
- Bake in the center of the oven for 20-25 minutes - after about eight minutes, rotate the pan to get even baking.
- The cookies are ready when they are slightly golden, soft to the touch, expand a little, and the bottom is slightly brown. Remove and cool in the baking tray to room temperature. You get cookies with a slight crispiness outside and soft inside.
- Store in a sealed container
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