Chocolate Orange Almond Cookies are bright, zesty, comforting, and yes, totally addictive. These cookies bring together the rich depth of dark chocolate, the nutty crunch of almonds, and the unmistakable, citrusy sparkle of fresh orange zest. Every bite is soft and chewy with golden, crisp edges, and they just sing with orange flavour. It’s like biting into a cozy winter morning or a warm summer afternoon, depending on your mood.
Orange is one of those flavours that doesn’t get nearly enough love in the cookie world. Sure, we all adore classic chocolate chip or fudgy brownie cookies (guilty!), but orange? It deserves its moment in the spotlight — especially when it’s paired with deep, melty chocolate chunks and buttery almonds. The citrus not only lightens things up but balances the sweetness beautifully. If you’ve ever tried my Orange Chocolate Cake or the silky-smooth Orange tart, you know just how magical this combo can be.
And if you’re more of a cookie person (hi, me too!), there’s a whole lineup of treats you’ll want to check out. My Choco-Caramel Almond Fudge Cookies are rich and gooey, Walnut Chocolate Chunk Cookies bring serious crunch and flavor, and Chocolate Butter Cookies are pure melt-in-the-mouth indulgence. But today’s recipe? It’s the best of both worlds — chocolatey, nutty, citrusy, and yes, eggless too! That makes them perfect for sharing with everyone, including those with egg allergies or anyone who just wants a no-fuss, beginner-friendly bake.
So grab a couple of oranges, your favorite bar of dark chocolate, and let’s bake something sweet, simple, and a little bit special.
Ingredients required:
Following is a preview. For the detailed list, find the recipe card below:
- Unsalted Butter (softened) – Gives these cookies their tender, melt-in-the-mouth base.
- Powdered Sugar – Dissolves easily and keeps the texture delicate. You can also use superfine sugar.
- Orange Zest – Adds natural citrus oils and aroma. Use the zest of fresh, unwaxed oranges for best results.
- All-Purpose Flour – Measure properly for the right balance of chew and structure.
- Chopped Dark Chocolate – Melty pockets of rich flavour! Chocolate chips work too, but chopped chocolate gives better texture.
- Chopped Almonds – Add crunch and nutty flavor. Swap with walnuts or pistachios if you’d like.
- Orange Extract or Vanilla Extract – Orange deepens the citrus notes; vanilla adds warmth. Choose your vibe!
How to make Chocolate Orange Almond Cookies?
Following is a preview. For the detailed instructions, find the recipe card below:
1. Cream Butter, Sugar & Zest
Beat the softened butter, powdered sugar, and orange zest until light and creamy.
2. Add Dry Ingredients
Mix in the flour, chopped chocolate, almonds, and your extract of choice. Use a spatula or your hands to form a dough.
3. Chill the Dough
Cover the dough and refrigerate for 20 minutes — this helps with flavor and shape.
4. Shape & Bake
Form small balls, gently flatten them, and place them on a parchment-lined tray. Bake at 160°C (320°F) for 10–12 minutes.
5. Cool on Wire Rack
Let the cookies sit for 5 minutes on the tray, then transfer to a wire rack to cool completely.
How to Store:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 10 days. Let them come to room temp before serving.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm slightly in the oven before enjoying.
if you like this, try these!
Chocolate Orange Almond Cookies
Ingredients
- 110 g Unsalted Butter (softened) ½ cup
- 35 g Powdered Sugar ¼ cup
- Zest of 1½ oranges about 1 tbsp
- 240 g All-Purpose Flour 2 cups
- 60 g Dark Chocolate (chopped) ⅓ cup
- 30 g Almonds(chopped) ¼ cup
- 1 tsp orange extract or vanilla extract
Instructions
- In a large mixing bowl, add 110g of softened unsalted butter, 35g powdered sugar, and the zest of 1½ oranges (about 1 tbsp).
- Beat this together using a spoon, spatula, or hand mixer until light, creamy, and smooth.
- Add the dry ingredients – 240g all-purpose flour, 60g chopped dark chocolate, 30g chopped almonds, and 1 tsp orange or vanilla extract.
- Use a spatula or your hands to bring everything together into a soft dough. Don’t overmix – just combine until it holds.
- Cover the dough with plastic wrap or a lid and refrigerate for 20 minutes. This helps the dough firm up and prevents spreading too much.
- Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
- Shape the dough into small balls (about 1-inch), gently flatten each one, and place them on the tray with a little space between each (they won’t spread a lot).
- Bake for 10–12 minutes or until the edges look set and the bottoms are lightly golden. Don’t overbake – they’ll firm up as they cool.
- Cool the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
How to Store
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 10 days. Let them come to room temp before serving.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm slightly in the oven before enjoying.