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blood orange cookies

small cookies with pink glaze on cooling rack

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Recipe from The Feed Feed 

Ingredients

Scale
  • 1 cup almond flour
  • 3 tablespoons maple syrup
  • 1/2 tablespoon blood orange zest, from one orange
  • 1 teaspoon blood orange juice
  • 1/ 8 teaspoon salt

GLAZE 

  • 1 cup powdered sugar, sifted
  • 1 1/ 2 tablespoons blood orange juice
  • Pinch of salt
  • 1/ 2 tablespoon blood orange zest, from one orange

Instructions

  1. Preheat oven to 350º and line baking sheet with parchment paper
  2. Add almond flour, maple syrup, orange zest, orange juice, and salt to a medium-sized bowl and stir with a spoon. The mixture will come together with the more you mix, don’t be tempted to add more liquid. 
  3. Using a small cookie scoop, scoop the batter and place the mound or ball on the baking sheet. Place balls onto a baking sheet about 1” apart. Flatten balls with the bottom of a cup until about 1/4” thick, making sure the tops are fairly flat.
  4. Pop the tray into the refrigerator for a few minutes. This helps them from spreading while baking. 
  5. Place baking sheet into the center of the oven and bake for 13-14 minutes. Remove from oven and let cool for 10 minutes on the baking sheet and then move to a cooling rack. They won’t get very golden on the tops but will be golden on the bottom.
  6. Meanwhile, in a small bowl, mix together the sifted powdered sugar, orange juice, essential oil, and a pinch of salt. Whisk together until a smooth, thick glaze forms. Add more sugar if needed to thicken, or a little orange juice to thin it. 
  7. Once cookies are completely cool, start to glaze your cookies. Dip each cookie into the glaze. Place on the rack. Sprinkle the glazed half with a little more orange zest.