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Almond–Orange Chocolate Chip Slice-and-Bake Cookies

Butter‑free • Almond‑flour based • Mediterranean‑inspired • Chocolate‑chip‑forward
Print Recipe
Course Dessert
Servings 16 cookies

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