Almond Orange Cookies -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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4 from 1 vote

Gluten-Free Almond Orange Cookies

Thin Almond Orange Cookies dipped in chocolate and topped with toasted almonds.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Author Anya



  • 1/4 cup pastured butter
  • 1/4 cup real honey
  • 1/4 teaspoon real salt
  • 1/2 cup almond flour
  • 1 tablespoon fresh orange zest
  • 1/4 cup slivered almonds, coarsely chopped

Chocolate Ganache

  • 3 tablespoons cocoa butter (or coconut oil) see notes
  • 4 tablespoons cacao powder
  • 2 tablespoons real honey

Almond Topping

  • 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.