These Paleo Orange Almond Chocolate Chip Cookies are a fun twist on a classic recipe! Plus they're easy to make, and filled with wholesome ingredients like almond flour, orange zest, and coconut oil. Perfect for anyone who is gluten-free or dairy-free!
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🍴Ingredient Notes
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Eggs - I have not tested this recipe with an egg replacement.
- Coconut Sugar - Or sub with Lakanto Golden Monkfruit for a lower sugar option.
- Coconut Oil, Melted - Measure the coconut oil before melting. Coconut oil works great as a dairy-free butter replacement in baking!
- Orange Zest - If you don't have an orange, you could also use a clementine.
- Chopped Almonds, Toasted - Don't forget to toast the almonds! It really brings out the flavor.
- Dark Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
🍴Step by Step Instructions
Preparing the Cookie Dough
- Start by adding the almond flour, ground nutmeg, baking soda, and salt into a mixing bowl. Stir together until all the flour clumps are broken up.
- In a separate bowl add the eggs, coconut sugar, melted coconut oil, and vanilla extract. Whisk together until combined.
- Fold together the wet and dry ingredients until a sticky dough forms.
- Next, fold in the orange zest, chocolate chips, and toasted almonds. Cover with plastic wrap or reusable wrap and refrigerate for one hour.
Baking the Cookies
- Roll the dough into small balls, and place on a parchment paper lined baking sheet. Gently press down on each ball to make a disk shape. Bake for 8-10 minutes at 350 degrees.
- Remove the tray from the oven and let sit for 1 minute before transferring to a cooling rack. Enjoy!
Baking Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, press down to flatten them into about ¼ inch thick circles.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven! You'll know they're done when the bottom is golden brown.
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the almond flour, scoop with a spoon into the cup and use a knife to scrape off the excess flour. DO NOT pack the flour into the cup.
- Use a small hand grater for the orange zest. (Make sure you rinse the orange first!)
How to store leftovers
You can store your cookies at room temperature in an air tight container to keep them fresh, and to make sure they stay moist! After a couple days, I would move the container into the refrigerator to keep them fresh for longer. You can also store the cookies in a freezer bag or air tight container in the freezer! PRO TIP: Frozen cookies are actually really delicious! If you don't want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day!
More cookie recipes!
- Paleo Soft and Chewy Gingerbread Cookies
- Almond Flour Chocolate Chip Cookies
- Lemon Blueberry Thumbprint Cookies (Paleo)
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
After you make these Paleo Orange Almond Chocolate Chip Cookies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Paleo Orange Almond Chocolate Chip Cookies
These Paleo Orange Almond Chocolate Chip Cookies are a fun twist on a classic recipe! Plus they're easy to make, and filled with wholesome ingredients like almond flour, orange zest, and coconut oil. Perfect for anyone who is gluten-free or dairy-free!
Equipment
- Whisk
- Parchment Paper
- Baking Sheet
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- 1 Teaspoon Ground Nutmeg
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs
- ⅓ Cup Coconut Sugar Or Lakanto Golden Monkfruit.
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Add In's
- 1 Tablespoon Orange Zest
- ¼ Cup Chopped Almonds, Toasted
- ¼ Cup Dark Chocolate Chips
Instructions
- Start by adding the almond flour, ground nutmeg, baking soda, and salt into a mixing bowl. Stir together until all the flour clumps are broken up.
- In a separate bowl add the eggs, coconut sugar, melted coconut oil, and vanilla extract. Whisk together until combined.
- Fold together the wet and dry ingredients until a sticky dough forms.
- Next, fold in the orange zest, chocolate chips, and toasted almonds. Cover with plastic wrap or reusable wrap and refrigerate for one hour.
- Roll the dough into small balls, and place on a parchment paper lined baking sheet. Gently press down on each ball to make a disk shape. Bake for 8-10 minutes at 350 degrees.
- Remove the tray from the oven and let sit for 1 minute before transferring to a cooling rack. Enjoy!
Notes
Helpful Baking Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, press down to flatten them into about ¼ inch thick circles.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven! You'll know they're done when the bottom is golden brown.
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the almond flour, scoop with a spoon into the cup and use a knife to scrape off the excess flour. DO NOT pack the flour into the cup.
- Use a small hand grater for the orange zest. (Make sure you rinse the orange first!)
How to store leftovers
You can store your cookies at room temperature in an air tight container to keep them fresh, and to make sure they stay moist! After a couple days, I would move the container into the refrigerator to keep them fresh for longer. You can also store the cookies in a freezer bag or air tight container in the freezer! PRO TIP: Frozen cookies are actually really delicious! If you don't want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day!Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 9gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 101mgPotassium: 49mgFiber: 2gSugar: 4gVitamin A: 36IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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