Chocolate Orange Almond Cookies
Soft, chewy, and bursting with citrusy flavor, these eggless Chocolate Orange Almond Cookies combine zesty orange, rich dark chocolate, and crunchy almonds for the perfect sweet treat. Easy to make and beginner-friendly!
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.