With hints of orange zest, these crispy thin almond cookies are dunked in chocolate and topped with toasted almonds. These Almond Orange Cookies are naturally gluten free, primal and GAPS with Paleo version.
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With orange zest, crispy slivered almonds, and rich chocolate these cookies are bold with flavors for a wide taste palate. They are sweetened with honey, making them GAPS diet compliant. GAPS is a healing diet in which honey is the only sweetener allowed.
Almond Orange Cookies (Gluten-Free, Paleo, GAPS)
These Almond Orange Cookies aren’t truly paleo if you’re avoiding butter. However, butter in small quantities, unlike milk and cream, is tolerated for some but ghee can be an easy alternative.
I’ve not tried these with coconut oil but the creamy rich texture of the butter (or ghee!!) is what makes these cookies so delicious. In reality, we’re only using quarter cup of butter for the entire recipe. That’s half a butter stick or if my math is correct, slightly over half a teaspoon per cookie.
The chocolate dipping is made with cacao powder versus ready made chocolate. But for convenience, you can achieve the same result by melting fairtrade allergy-friendly chocolate with a teaspoon of coconut oil.
For completely from scratch chocolate dipping – melt butter (or coconut oil), cacao powder and sweetener of choice in a double boiler and stick it in the refrigerator for it to thicken before dunking the cookies.
What’s better than fairtrade, non-GMO cacao powder?
Fairtrade, non-GMO cacao powder that is also fermented and raw. Wildly Organic’s cacao powder is fermented and raw, and we retain the nutrients gently melting and combining everything in a double boiler. When working with fermented and raw products, you want to take great care not to exceed temperatures of 98-120 degrees Fahrenheit.
Note on storage: Keep these cookies in a sealed container to retain the crispiness at room temperature.
Gluten-Free Almond Orange Cookies
Thin Almond Orange Cookies dipped in chocolate and topped with toasted almonds.
- 3 tablespoons cocoa butter (or coconut oil) see notes
- 4 tablespoons cacao powder
- 2 tablespoons real honey
- 1/4 cup slivered almonds
Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
Almond Orange Cookies
In a thick-bottomed saucepan, bring butter and honey over medium heat to a gentle simmer, whisking frequently.
Remove from heat, add salt, almond flour, orange zest and slivered almonds. Combine well.
Drop teaspoons of the batter on prepared sheets spaced about 2 inches apart. Using wet hands, shape and mold to create round shapes. Press down to flatten cookies to 1/4" thickness.
Bake for 8-10 minutes or until cookies are golden brown.
Transfer cookies to cooling rack and allow to sit until cookies firm up.
Dressing up the Cookies
In a double boiler, melt coconut oil and combine cacao powder and honey. Whisk until smooth and combined. remove from heat just as everything is blended and slightly chill to thicken.
In a small stainless steel pan, lightly toast almonds over medium-low heat.
Dip each cookie into the chocolate and top with toasted almonds, working quickly before the chocolate sets.
Store in sealed container at room temperature for up to 1 week.
Cocoa butter works much better at retaining solid shape than coconut oil. Cocoa butter is preferred fat but coconut oil works in a pinch. Be sure it's chilled before dipping cookie.
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