These iced almond flour orange cookies are buttery, bright, and naturally gluten free. They require no chilling, use just a handful of simple ingredients, and are egg-free. The orange glaze finishes each cookie with a fresh citrus pop—perfect for holiday baking or any time you want a gluten-free treat.
I bake these cookies often for friends and family who need gluten-free options. Gluten-free baked goods can be tricky, especially around the holidays, so I love that this recipe is simple, reliable, and delicious.
Made with fine almond flour and no eggs, these cookies have a tender, buttery texture and a lively citrus flavor from fresh orange zest and juice. The straightforward orange glaze adds sweetness and shine—dipping is easy and makes a lovely presentation.
Other gluten-free and eggless favorites I make include Gluten Free Blondies, Gluten Free Almond Flour Oatmeal Chip Cookies, Eggless Sugar Cookies, and Eggless Chocolate Chip Cookies.
Ingredient Notes
See the recipe card below for exact measurements.
- Almond flour: Use super-fine almond flour for the best texture. Avoid coarse almond meal, which can make the cookies gritty.
- Vanilla extract: Adds a warm background flavor. You can experiment with a touch of orange extract if you want a bolder orange note.
- Orange zest: Fresh zest is essential for bright citrus flavor. Avoid the white pith when zesting because it can add bitterness.
Ways to Vary This Recipe
- Swap citrus: Try lemon or lime zest for a different, equally fresh flavor.
- Add chocolate: Drizzle melted white or dark chocolate over the glazed cookies for contrast.
- Change the glaze: Instead of dipping, drizzle the icing for a delicate finish.
Step-By-Step Instructions
Step 1: Preheat oven to 350°F. Using a hand mixer or stand mixer, beat the butter and sugar until creamy and fluffy. Add vanilla and salt and mix until incorporated.
Step 2: Add the almond flour in 1/2-cup increments, mixing between additions. Stir in the orange zest with the last portion of almond flour. The dough will be slightly crumbly but should hold together when pressed—use a spatula or clean hands to bring it together.
Step 3: Use a 1½ tablespoon cookie scoop to portion dough. Roll into balls and place on a parchment-lined baking sheet.
Step 4: Gently press each ball to about 1/2-inch thickness. These cookies won’t spread much, so flatten them to the desired thickness before baking.
Step 5: Bake 8–10 minutes, until the edges are set and the cookies are just turning very light golden. Avoid overbaking—almond flour cookies dry out quickly. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
Step 6: For the glaze, whisk together powdered sugar, a pinch of sea salt, 2 teaspoons orange juice, 1 teaspoon milk, and 1/2 teaspoon orange zest. If the glaze is too thick, add additional orange juice or milk 1 teaspoon at a time until you reach a dip-able consistency. Dip the top of each cooled cookie into the glaze, let excess drip off, and place on a wire rack to set. Sprinkle extra zest on top if desired. Store cookies in an airtight container for up to one week.
Recipe Tips
Small edge cracks are normal with almond flour cookies. Cracking doesn’t mean the cookies are dry or overworked—almond flour dough often develops tiny cracks when pressed flat.
When in doubt, underbake slightly. I recommend testing one cookie first at 8 minutes to gauge the oven and adjust the remaining batches. The cookies will finish setting as they cool.
Other Baked Good Recipes
- Salted Peanut Butter Skillet Cookie {Gluten Free}
- Small Batch Lemon Sugar Cookies
- Peppermint Chip Cookies
- Gluten Free Blondies
- One Bowl Small Batch Chocolate Chip Cookies
- Double Chocolate White Bean Brownies
- Chocolate Chunk Avocado Brownies
- Easy Vanilla Cupcakes with Chocolate Buttercream Icing
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Iced Almond Flour Orange Cookies
Ingredients
Cookies
- 2 ½ cups almond flour, 240g
- ½ cup unsalted butter, 113g (1 stick)
- ½ cup sugar, 100g
- 1 tsp vanilla extract
- 1 ½-2 Tbsp orange zest (about 2 small oranges)
- 1/4 tsp salt
Orange Glaze
- ¾ cup powdered sugar
- 2-3 tsp fresh orange juice
- 1-2 tsp milk
- ½ tsp orange zest
- pinch of sea salt (optional)
Instructions
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Preheat oven to 350°F.
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Make the cookies: Beat butter and sugar until fluffy. Add vanilla and salt and mix to combine.
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Add almond flour in 1/2-cup increments, finishing with orange zest. Bring the dough together; it will be slightly crumbly but should hold when pressed.
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Scoop 1½ Tbsp portions, roll into balls, arrange on parchment, and gently flatten to about 1/2 inch.
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Bake 8–10 minutes until edges are set and very lightly golden. Avoid overbaking.
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Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
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Make the icing: Whisk powdered sugar, a pinch of salt, 2 tsp orange juice, 1 tsp milk, and 1/2 tsp zest. Thin as needed with more orange juice or milk, 1 tsp at a time.
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Dip cookie tops in glaze, let excess drip off, and set on a wire rack. Store in an airtight container up to one week.
Notes
Edge cracks are normal with almond flour cookies and do not indicate a problem.
Slightly underbaking is safer than overbaking—start with a test cookie at 8 minutes and adjust as needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!