These cookies have the festive flavor of orange minus the usual gluten that comes with holiday baking. Almond flour is an excellent substitute to wheat flour because it provides a nutty taste and crunchy texture. If you don’t usually enjoy gluten-free desserts for their texture, these cookies will be a wonderful option for you because whipped egg whites give the cookies a light mouthfeel in addition to binding the cookies together.

Servings: 10
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes

Ingredients

2 egg whites
½ teaspoon cream of tartar
2 ¼ cups almond flour
½ cup maple sugar
1 tablespoon orange zest
¼ teaspoon salt
1 tablespoon vanilla extract
1 teaspoon orange extract

Directions

1. Preheat the oven to 350 F (177 C) and line two baking sheets with parchment paper.

2. In a stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar on high until stiff peaks are formed, about 5 to 7 minutes.

3. Meanwhile, in a large bowl, whisk the almond flour with the maple sugar, orange zest and salt until combined.

4. While beating the egg whites on low, slowly add the flour mixture until combined. Beat in the vanilla and orange extracts.

5. Once combined, use your hands or a cookie scoop to form 1-inch (2.5 cm) balls and place on the prepared baking sheets.

6. Bake until set and golden, about 25 to 30 minutes. Cool before enjoying.

7. Dust with optional confectioners sugar.