These iced almond flour orange cookies are a buttery, citrus-forward cookie with a bright orange glaze. They’re naturally gluten free and made without eggs, require no chilling, and use just a handful of simple ingredients. The orange icing brings everything together—perfect for holiday baking or a year-round gluten-free treat.
I often make gluten-free baked goods for friends and family who avoid gluten, and cookies are one of the hardest items to replicate. This recipe uses almond flour for a tender, flavorful cookie that’s easy to prepare and egg-free for those with allergies.
These iced orange cookies come together quickly: creamy butter and sugar, finely ground almond flour, fresh orange zest, and a simple glaze. No chill time is needed and the cookies keep well in an airtight container.
Other gluten-free and eggless favorites I enjoy include Gluten Free Blondies, 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: Choose super-fine almond flour for the best texture; coarser blends can make the cookies gritty. Brands like Bob’s Red Mill or store brands labeled “super-fine” work well.
- Vanilla extract: Use good-quality vanilla. If you like extra citrus, a touch of orange extract can enhance the flavor.
- Orange zest: Fresh zest is key—avoid the white pith when zesting as it can add bitterness.
Ways to Vary This Recipe:
- Try other citrus: Swap orange zest for lemon or lime for a different bright flavor.
- Add chocolate: Drizzle melted dark or white chocolate over the icing for a richer finish.
- Change the glaze: Instead of dipping, drizzle the icing for a lighter coating.
Step-By-Step Instructions
Step 1: Using a hand mixer or stand mixer, beat the butter and sugar until creamy and fluffy. Add the vanilla and salt and mix until combined.
Step 2: Add the almond flour in about 1/2 cup increments, mixing after each addition. Stir in the orange zest with the last bit of almond flour. The dough will be slightly crumbly but should hold together when pressed.
Step 3: Gather the dough with a spatula or clean hands, forming it into a cohesive mass despite any crumbliness.
Step 4: Use a 1½ tablespoon scoop to portion the dough, roll into balls, and arrange on a parchment-lined baking sheet. Gently press each ball to about 1/2-inch thickness. These cookies don’t spread much, so press them to shape.
Step 5: Bake at 350°F for 8–10 minutes, until the edges are set and just starting to turn a very light golden brown. Avoid overbaking, as almond flour cookies dry out quickly. Let the cookies cool on the 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 tsp fresh orange juice, 1 tsp milk, and 1/2 tsp orange zest. If the glaze is too thick, add orange juice or milk, 1 tsp at a time, until you reach the desired consistency. Dip the top of each cooled cookie into the glaze, let excess drip off, then set on a wire rack. Sprinkle extra zest if desired. Store in an airtight container for up to one week.
Recipe Tips
Don’t worry about small cracks along the edges. Almond flour cookies often develop tiny cracks when pressed; this doesn’t mean they are dry or overbaked.
It’s better to underbake slightly than overbake. Almond flour cookies can dry out quickly, so test one at about 8 minutes and adjust timing if needed.
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 (240 g)
- ½ cup unsalted butter (113 g / 1 stick)
- ½ cup sugar (100 g)
- 1 tsp vanilla extract
- 1 ½–2 Tbsp orange zest (about 2 small oranges)
- ¼ 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
- Preheat oven to 350°F.
- Make the cookies: Beat butter and sugar until creamy and fluffy. Add vanilla and salt and mix to combine.
- Add almond flour gradually, about 1/2 cup at a time, mixing after each addition. Stir in the orange zest with the last portion of flour. The dough will be slightly crumbly but should hold together when pressed.
- Portion dough with a 1½ Tbsp scoop, roll into balls, and place on a parchment-lined baking sheet. Gently press to about 1/2-inch thickness.
- Bake 8–10 minutes, until edges are set and just beginning to turn very light golden. Avoid overbaking.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing: Whisk powdered sugar, a pinch of sea salt, 2 tsp orange juice, 1 tsp milk, and orange zest. Add more liquid 1 tsp at a time until the glaze is the right thickness.
- Dip the tops of cooled cookies into the glaze, allow excess to drip off, then set on a rack to set. Sprinkle extra zest if desired. Store in an airtight container up to one week.
Notes
The original version of this recipe included 1 tablespoon freshly chopped rosemary if you’d like an herbaceous twist alongside the orange zest.
Small cracks on the edges are normal. Almond flour cookies often show small cracks when pressed; this is expected and does not indicate dryness.
Better to slightly underbake than overbake. Test one cookie at about 8 minutes to judge doneness and adjust the remaining batches accordingly.
Nutrition
Nutrition information is an estimate and should be used as a guideline.