Almond Orange Cookies: Gluten-Free Paleo GAPS Recipe

With bright orange zest, thin and crispy slivered almonds, and a dark chocolate finish, these Almond Orange Cookies offer a bold, balanced flavor. They are naturally gluten-free and compatible with GAPS; a simple paleo variation is also noted below.

These cookies combine honey-sweetened batter with toasted slivered almonds and fresh orange zest for a crunchy, fragrant bite. Honey is the only sweetener used here, making the cookies suitable for the GAPS healing diet. The texture is thin and crisp, with a rich chocolate ganache dip and toasted almond topping to finish.

Almond Orange Cookies (Gluten-Free, Paleo option, GAPS)

Fat choice and texture

Butter creates a creamy richness in the batter that helps the cookies spread thin and crisp while keeping a pleasant mouthfeel. If you are strictly avoiding dairy, ghee is a reliable substitute; I have not tested coconut oil in the cookie batter, and butter or ghee produce the most satisfying texture. The recipe calls for only a small amount—about 1/4 cup total—so each cookie has a modest amount of butter.

Chocolate dip

The chocolate coating is made simply from a fat (cocoa butter or coconut oil), cacao or cocoa powder, and honey. Cocoa butter will help the chocolate remain firmer at room temperature, while coconut oil works in a pinch—just be sure the coating is chilled and slightly thickened before dipping so it adheres neatly to each cookie.

Printable Recipe

Gluten-Free Almond Orange Cookies

Yield: about 20 thin cookies
Prep time: 15 minutes | Bake: 8–10 minutes | Total time: 25 minutes

Ingredients

• Cookies
  • 1/4 cup pastured butter (or ghee)
  • 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
  • 4 tablespoons cacao or unsweetened cocoa powder
  • 2 tablespoons real honey (or to taste)
• Almond topping
  • 1/4 cup slivered almonds, for toasting

Instructions

Prepare

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Almond orange cookies

1. In a small heavy-bottom saucepan, combine the butter and honey and warm gently over medium heat until the mixture reaches a gentle simmer. Whisk frequently to combine.
2. Remove from heat and stir in the salt, almond flour, orange zest, and chopped slivered almonds until evenly combined into a sticky batter.
3. Drop teaspoonfuls of batter onto the prepared sheets about 2 inches apart. With wet hands, shape and flatten each mound to about 1/4 inch thickness so the cookies spread thin and crisp.
4. Bake 8–10 minutes, or until edges and surfaces turn golden brown. Watch closely near the end so they don’t over-brown.
5. Transfer baked cookies to a cooling rack and allow them to firm and cool completely before finishing.

Dip and finish

1. To make the chocolate coating, use a double boiler or a heatproof bowl set over gently simmering water. Melt the cocoa butter (or coconut oil), then whisk in the cacao powder and honey until smooth. Remove from heat as soon as everything is combined; chill briefly until the coating thickens slightly but remains dip-able.
2. In a small dry skillet, toast the extra slivered almonds over medium-low heat until they become fragrant and lightly golden—stir constantly so they don’t burn. Set aside to cool.
3. Dip the edge or half of each cookie into the chocolate, then immediately sprinkle or press a few toasted almond pieces onto the chocolate before it sets.
4. Allow the dipped cookies to firm at room temperature or chill briefly to speed setting.

Notes and substitutions

• Cocoa butter keeps the ganache firmer than coconut oil; choose cocoa butter if you want a more solid chocolate coating at room temperature.
• Ghee is a good dairy-free alternative to butter for those following paleo strictly. Coconut oil is not recommended for the cookie batter if you want the same texture as butter/ghee.
• Store cookies in a sealed container at room temperature to keep them crisp for up to one week. If your kitchen is warm, store in a cool area or lightly chilled to prevent the chocolate from softening.

Storage

Keep cookies in a sealed container at room temperature to preserve their crisp texture. If the chocolate becomes too soft, refrigerate briefly and bring to room temperature before serving so the cookies regain crispness.

Nutrition information

The nutrition details can vary depending on ingredient brands and exact portion sizes. Consider using a nutrition calculator if you need precise values for calories, fat, and other nutrients.

About this recipe

These Almond Orange Cookies make a refined little dessert or tea-time treat. The bright citrus zest balances the nutty almond base, while the chocolate and toasted almonds add texture and depth. They are naturally gluten-free and easy to adapt for paleo or dairy-free preferences by swapping butter for ghee and choosing cocoa butter or coconut oil for the dip.

Credits & disclosure

Recipe adapted from Prepare & Nourish. This page may include product or ingredient mentions for clarity; the author may participate in affiliate programs and discloses any relevant relationships. The information on this page is for informational purposes and should not replace professional advice.

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