These almond–orange chocolate chip slice‑and‑bake cookies are soft‑chewy in the center, crisp at the edges, and filled with bright citrus and mini chocolate chips. Made with almond flour and olive oil, they have a naturally tender crumb and a warm Mediterranean feel — simple, cozy, and perfect for everyday baking.
The dough comes together in one bowl, chills quickly, and slices cleanly into modern rectangular tiles. They bake into golden, chocolate‑studded cookies that look as beautiful as they taste.
Almond–Orange Chocolate Chip Slice-and-Bake Cookies
Butter‑free • Almond‑flour based • Mediterranean‑inspired • Chocolate‑chip‑forward
Ingredients
Dry
- 200 g almond flour — 2 cups lightly packed
- 120 g all‑purpose flour — 1 cup
- 100 g powdered sugar — ¾ cup
- ½ tsp baking powder
- ¼ tsp salt
- Zest of 1 orange
Wet
- 80 ml light olive oil — ⅓ cup
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
Star Ingredient
- 120 g mini chocolate chips — ¾ cup
Instructions
- In a bowl, whisk almond flour, AP flour, powdered sugar, baking powder, salt, and orange zest.
- Add olive oil, egg, yolk, and vanilla. Mix until a soft dough forms.
- Add chocolate chips and fold them in gently — do not knead.
- Transfer dough to parchment and press into a tight rectangular block (about 2.5 x 5 inches).
- Chill 1 hour (or freeze 20 minutes).
- Slice into ¼‑inch rectangles.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are just barely golden.
- Cool fully for clean edges and glossy chocolate.
Notes
Why You’ll Love These Cookies
- Butter‑free and olive‑oil based
- Almond‑flour tenderness
- Bright orange aroma
- Chocolate‑chip‑forward
- Slice‑and‑bake convenience
- Clean rectangular shape for a modern look
