I love cookies, oranges, and almonds. I love them separately. As of Friday, January 11th, 2013, I love them together. Really love them. Together.
For some reason, we’ve had alot of oranges and almonds laying around our house lately–probably because oranges are in season and on sale at the grocery store and because, well, almonds are my husband Jonathan’s favorite snack. For days now, I’ve had oranges and almonds not just laying around my house, but flying around in my head. First they were muffin-like thingies, then sweet rolls, then I got a craving for something sweet and small. Cookies! Of course!
And so, after some browsing around on the world wide web, I found a veganizable recipe for orange cranberry cookies with white chocolate chips. Sounds scrumptious, doesn’t it? I changed that recipe quite a bit. In fact, I really only used it for the ratio of flour to sugar to orange juice and butter (I, of course, used earth balance.)
With some beating around in a bowl and a short bake in the oven, these sweet, tart, crunchy-on-the-outside, chewy-on-the-inside, orange-creamcicle-like cookies were born. And you’ve just got to make them.
You won’t be disappointed.
Vegan Orange Almond Cookies
- mixing bowl
- baking sheet
For the Cookies:
- 1/2 cup vegan butter softened, any brand will do
- 1/2 cup granulated sugar or cane juice crystals
- 1/4 cup brown sugar
- 2 tablespoons orange juice concentrate
- 1 teaspoon orange zest plus more for garnish
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon aluminum-free baking powder like Rumford brand
- 1/4 cup sliced almonds plus more for garnish
For the Icing:
- 2/3 cups confectioner’s sugar or more, depending on your glaze thickness preference
- 1-2 tablespoon orange juice concentrate depending on your glaze thickness preference
- sparkling sugar for garnish, optional
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together softened vegan butter, sugar, brown sugar, orange juice concentrate, orange zest, water, vanilla, and salt.
- Once liquid ingredients are thoroughly mixed, add flour, baking powder, and sliced almonds to mixing bowl, and stir together.
- Form heaping tablespoon sized mounds of dough, and place them on a lined cookie sheet, about 12 cookies/sheet. (I line my cookie sheets with silicone liners, but oiled parchment paper would work too.)
- Bake at 350 degrees Fahrenheit for 8-10 minutes, or until cookies are just starting to turn golden brown on the edges.
- Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack.
For the Icing:
- To make your icing/glaze, mix about a tablespoon of orange juice concentrate and 2/3 cup confectioner's sugar with a small wire whisk in a small bowl. Drizzle the frosting/glaze over your mostly cooled cookies and sprinkle with sliced almonds, orange zest, and sparkling sugar to garnish while the glaze is still nice and wet.
- Allow glaze to harden slightly by leaving the cookies at room temperature for a few hours, then store in an airtight container for up to 7 days. (But, you'll probably have eaten them all long before 7 days is up. :)