These grain-free orange cardamom cookies are made with almond flour for a healthy, protein-packed treat. They’re vegan, gluten-free, and refined-sugar free.
I’m excited to share a new recipe: grain-free orange cardamom cookies. After recovering from a recent illness, I was eager to get back in the kitchen and create something simple, flavorful, and nourishing. These cookies are shortbread-style, made with almond flour, lightly sweetened with maple syrup, and scented with orange and cardamom — a classic, aromatic pairing.
They make a lovely holiday or winter treat and are versatile enough for year-round baking. If you want to minimize added sugar, skip the optional glaze — the cookies are delicious on their own. Made with healthy fats and protein from almond flour and oil, they’re a satisfying snack or dessert for anyone following a vegan, gluten-free, or grain-free diet.
As the year ends and a new one begins, expect more healthy recipes here on the blog — comforting winter dishes and lighter “detox-style” ideas for January. For now, enjoy these fragrant cookies with a cup of tea or coffee.
Grain-free orange cardamom cookies
Author: Jess
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 cookies
- Category: Dessert/Snack
- Method: Bake
- Cuisine: American
Description
Grain-free orange cardamom cookies are a fragrant, tender shortbread cookie that pairs bright citrus zest with warm cardamom. They’re easy to make and naturally free of grains and animal products.
Ingredients
- 2 cups blanched almond flour
- 2 tbsp orange zest
- 1 tsp lemon zest
- 1 tsp ground cardamom
- 1/2 tsp baking soda
- 1/4 cup avocado oil (or melted coconut oil, melted butter, or vegetable oil)
- 1/4 cup maple syrup
Glaze (optional)
- 1/4 cup icing sugar
- 2 tsp almond milk
Instructions
- Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
- In a bowl, combine the almond flour, orange zest, lemon zest, cardamom, and baking soda.
- Add the avocado oil and maple syrup. Mix until a dough forms — you can use a mixer or stir by hand.
- Form the dough into a ball, wrap in parchment, and chill in the fridge for 10 minutes to firm up.
- Place the dough between two sheets of parchment and roll out to about 1 cm thickness.
- Use a round cookie cutter to cut shapes, or roll into small balls and flatten if you prefer.
- Arrange on a baking sheet and bake 8–10 minutes, until the edges are lightly golden.
- To make the glaze, whisk icing sugar with almond milk until smooth. Drizzle over cooled cookies if desired.
- Store cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 65
- Sugar: 6g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
Tips & suggestions:
- Use a stand mixer or hand mixer to combine the dough if you prefer.
- If you don’t want to use cookie cutters, roll the dough into small balls, press them down, and bake.
- If you enjoy these cookies, try other almond-based cookie recipes for more grain-free options.