Cookies | Gluten-Free | Almond Flour
Soft Orange Marmalade Cookies
These gluten-free orange cookies combine crumbly dough with a zesty orange marmalade filling on the top. The cookies are sweet, buttery, fruity and completely addictive!
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We know you'll love these soft orange cookies, made with a mix of three gluten-free flours and topped with refreshing orange marmalade. Our orange cookies are buttery, sweet, fruity and absolutely melt in your mouth.
Crumbly cookie dough, with a slightly coconuty taste, pairs great with the citrus aroma from grated orange zest and orange marmalade. Check out also our recipe for similar gluten-free cookies but this time topped with dark chocolate.
What you'll need for making soft orange marmalade cookies
These cookies are completely gluten-free thanks to the millet, almond and coconut flours we used in the recipe. The combination of these flours, along with demerara sugar, makes them super tasty and gives them a nice crumbly texture.
Millet flour is the base with its mild flavour and fine texture while almond flour adds nuttiness to the cookies. A small amount of coconut flour adds a scent of this tropical flavour to the cookies which goes well with the orange aroma. Each of these flours can be found at organic food stores.
More cookie recipes you'll want to try:
Chocolate Amaretti Cookies
How to make soft orange marmalade cookies
Making the dough
This recipe is so easy to make and you will need only 10 minutes to whip up the dough.
- First, combine millet, almond and coconut flours together with baking powder and some salt in a medium bowl.
- Place the softened butter and demerara sugar in a large mixing bowl and beat with an electric hand mixer on a medium speed for a few minutes. You will notice that demerara sugar has coarse texture and won't dissolve completely once combined with butter. Add the egg, vanilla extract and grated orange zest and beat on a high speed for 2-3 minutes.
- Add half of the flour and mix on a low speed for a minute, then add the rest and beat for another minute. The dough will be soft and sticky. Place it in the fridge for about 20 minutes, so it can set and the coconut flour has time to absorb liquid.
Shaping & Baking cookies
Scoop out rounded tablespoons of dough and roll into a ball. You can also use a small cookie scoop to measure the dough, which makes it really easy to get uniformly sized cookies. Place the balls on a prepared baking sheet and gently press the thumbprint into each ball. Instead of using your thumb, you could also use the handle of a wooden spoon.
Bake the cookies for 5 minutes, then remove the tray from the oven. You will notice that the cookies have puffed up and lost some of indentation, so use the end of spatula to make an indent again into the warm cookies. Use a teaspoon to top each cookie with some orange marmalade.
Return to the oven and bake for another 4-5 minutes or until the cookies start to become lightly brown. At this point, they will be very soft, so leave them on the baking sheet for another 4-5 minutes before transferring them to a wire rack to cool completely until serving.
Swap orange marmalade for something else
For these cookies we used orange marmalade but feel free to use any other marmalade or jam of your choice - strawberry, blueberry, mixed berry, apricot, peach... We think that they would also be great filled with lemon curd!
Storing soft orange marmalade cookies
These gluten-free cookies stay fresh in an airtight container for 3-4 days. Baked cookies freeze well, up to 3 months. Cookie dough freezes well too, up to 3 months. Allow the dough to thaw overnight in the fridge then continue to bake them.
a few of our favourite gluten-free recipes:
Soft Orange Marmalade Cookies
MAKES: 24 cookies
COOKS IN: 30 minutes plus cooling time
- 105g millet flour (3/4 cup)
- 100g almond flour (1 cup)
- 30g coconut flour (1/4 cup)
- 1 teaspoon baking powder
- 1 pinch of salt
- 126g butter (9 tbsp), at room temperature
- 65g (1/3 cup) demerara sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 100g orange marmalade (5 tbsp)
- Preheat the oven to 175°C/347°F 10 minutes before baking. Line the baking sheet with baking paper.
- Combine millet, almond and coconut flours together with baking powder and salt in a medium bowl.
- Beat softened butter and demerara sugar using electric hand mixer on a medium speed until creamy. Add egg, vanilla extract and grated orange zest and continue to mix on a high speed for a few minutes.
- Add dry ingredients in two additions, mixing on a low speed just until incorporated. The dough will be quite soft and sticky. Place it in the fridge for about 20 minutes to set.
- Remove from the fridge and scoop the dough into 2-cm balls using a teaspoon. Roll between the palms into balls and place on the prepared baking sheet leaving some space between. Using your thumb or the end of a wooden spoon, gently press an indentation into the centre of each ball.
- Bake for 5 minutes then remove from the oven and using the end of a spatula press gently again into the centre of each cookie and top each cookie with orange marmalade.
- Return to the oven and continue to bake for another 4-5 minutes. Cookies should be lightly brown. Let the cookies, which will be very soft, cool for 4-5 minutes on the baking sheet then remove them to a cooling rack to cool completely.
We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.