Orange Almond Crumble Cookies: Low Carb & Delicious!
These Orange Almond Crumble Cookies have been on my list for a while. I can only apologize for not getting to them sooner, because they are super, super yummy! Luckily, I had a friend coming over the morning I made these. So, I timed my baking accordingly with when he would arrive. This way I could give him all the cookies when I finished shooting them. And I am so glad I did. I totally would have eaten them all.
All three batches!
Yup, it took me three batches to get them just right. And, as you can see throughout the pictures, I was already starting to snack on them while I took the photos. Thank goodness my friend took all of them with him.
But let's talk more about these crumble cookies.
For starters, their name describes them perfectly. Seriously, I called them orange almond crumble cookies for a reason. You can taste the orange and the almond. Plus, they are so very crumbly.
And, they are perfect with a morning cup of tea or an afternoon cup of coffee.
They're not overly sweet, but they are bursting with orange flavor. Their crumbly texture is light and airy. Yet, they aren't dry. The fresh squeezed orange juice keeps them soft, and moist.
Did I mention how easy they are to make?
Orange Almond Crumble Cookies
No electric mixer is required. Unlike my other low carb desserts, like my Raspberry Cake Hearts, for these orange almond crumble cookies, I just threw all the ingredients in a bowl. Then I mixed them up with a fork, and separated them into ten evenly sized balls of dough.
Easy peasy, orange squeezy!
See what I did there? Enjoy!
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 0 minutes
Total Time: 30 mins
Ingredients
1 Cup Almond Flour
2 TBSP Coconut Flour
2 Fluid oz Fresh Squeezed Orange Juice (Juice From Two Mandarin Oranges, or Any Super Sweet Orange)
1/4 tsp Orange Extract
2 tsp Splenda Zero Liquid Sweetener
1 Egg
1 Pinch Salt (Not a Measured Pinch, a Literal Two-Finger Pinch)
1 TBSP + 1 tsp Swerve, Confectioners Sweetener
1/8 tsp Baking Soda
Instructions
Add All ingredients in the order they are listed to a bowl, except for 1 tsp of the Swerve Confectioners Sweetener, and the baking soda.
Mix together until evenly combined with a fork or spatula.
Add the baking soda.
Mix again.
Roll into ten evenly sized balls with the the palm of your hand and place each on a greased baking sheet.
Pat each ball slightly with your index and middle finger until slightly flattened.
Place in oven at 350 degrees for 15 minutes.
As soon as they come out of the oven, sift the remaining Swerve, or more as desired, over the hot cookies. (Optional, but recommended.)
Immediately move to a cooling rack.
Enjoy with coffee or tea.
Notes
These cookies do not spread. They only rise slightly. This means the size you pat them into will be the size they remain, or close to it.
Feel free to use as much Swerve as desired when sifted on top.
I used my left over cuties that I had in the house (mandarin oranges) because they are extra juicy and super sweet. You do not have to use mandarins, but you do want a very ripe, juicy, and sweet orange because they provide the majority of the sweetness of the cookie, as well as the flavor.
There is no electric mixer required for this recipe. In fact, taking it out and cleaning it will almost make the process take longer. These are super quick to make.
