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–+ servings
2 stacked Vegan Orange Cookies on a white platae

Vegan Orange Cookies (great flavor, gluten-free)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour
These soft and chewy vegan orange cookies are paleo, grain-free, gluten-free, and dairy-free and have orange icing that doesn’t melt at room temperature!

Ingredients

For the cookies:

  • 1/4 cup (56 grams) refined coconut oil melted, see notes
  • 1/3 cup (80 ml) maple syrup I used a light Grade A syrup, which results in no maple taste in the cookies
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons orange extract
  • 1 1/3 cups (133 grams) blanched almond flour
  • 2 tablespoons (17 grams) coconut flour sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

For the icing:

  • 1/4 cup coconut butter softened but not melted
  • 1 1/2 tablespoons maple syrup or honey for a non-vegan version
  • 1 tablespoon (14 grams) refined coconut oil softened but not melted
  • 2 tablespoons + 1 teaspoon orange juice
  • 1 teaspoon orange zest or more
  • 1/8 - 1/2 teaspoon orange extract the amount will depend on your brand of extract and how orangey you want them
  • pinch salt

Instructions

For the cookies:

  • In a large mixing bowl, mix together the coconut oil, maple syrup, orange zest and extract.
    1/4 cup (56 grams) refined coconut oil, 1/3 cup (80 ml) maple syrup, 1 tablespoon orange zest, 1 1/2 teaspoons orange extract
  • Add the almond flour, coconut flour, baking soda and salt. The mixture will be thin and wet and much more like batter than dough. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.
    1 1/3 cups (133 grams) blanched almond flour, 2 tablespoons (17 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
  • Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
  • For the large cookies pictured, roll into six 53-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
  • Bake for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little.
  • The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  • Store in an airtight container for up to 4 days.

For the frosting:

  • Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don't blend too long or it'll melt. You can also mix this by hand if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie. Iced cookies can be kept at room temperature for up to 2 days or refrigerated for up to 4-5 days.

Notes

  • Using unrefined coconut oil would yield cookies with some coconut flavor. I'm guessing butter would work for a dairy-containing version but I haven't tried it.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 6gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 149mgPotassium: 66mgFiber: 5gSugar: 16gVitamin A: 17IUVitamin C: 5mgCalcium: 82mgIron: 1mgNet Carbs: 20
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