We know you'll love these soft orange cookies, made with a mix of three gluten-free flours and topped with refreshing orange marmalade. These 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 almond cookies topped with raspberry jam! So yummy!
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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.
This recipe is so easy to make and you will need only 10 minutes to whip up the dough.
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.
For these cookies we used orange marmalade but feel free to use any other marmalade or jam of your choice - strawberry, blueberry, raspberry, apricot, peach... (check out the selection of Good Good jams, all made with natural sweeteners).
We think that they would also be great filled with lemon curd!
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.
CATEGORIES: Cookies, Gluten-Free, Quick & Easy
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