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5 from 1 vote

Vegan Orange Almond Cookies

Prep Time5 minutes
Cook Time10 minutes
Course: Cookie, Dessert
Cuisine: American
Servings: 24 cookies
Calories: 106kcal
Author: Lindsay Reynolds

Equipment

Ingredients

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
  • 2-3 tablespoons water
  • 1 1/2 cups all purpose flour
  • 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

Instructions

  • 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 just 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 parchment paper would work too.)
  • Bake at 350 degrees Fahrenheit for 9-10 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. :)

Notes

I roll my cookie dough roughly into balls, then push them into the cookie sheet with my fingers, so they don't look too perfect. I like rough edges. :)
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Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg