Gluten Free Orange Currant Cookies
These gluten free orange currant cookies are so easy to make, plus they are dairy, egg and refined sugar free.
I created this recipe last week and they disappeared so quickly it was like my husband I couldn’t get enough of them. The taste of currants and orange together is delightful and they have a soft chewy texture to them.
I love using ground flax seed as an egg substitute because it works well and I know I am getting some added fibre in this recipe along with the almond flour. So many gluten-free cookie recipes are void of fibre and use only refined gluten free flours which have been stipped of all their nutrients.
Using fresh maple syrup and orange juice to sweeten is a more natural way of sweetening these cookies than using refined white sugar.
Since my husband remarked a couple of times that they were delicious I thought I’d make more for Easter. So if you are having family over for the Easter weekend, why not make up a batch of two of these delicious, gluten-free orange currant cookies.
Let me know what you think of my newest cookie recipe in the comments below.
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup currants
- 1/3 cup orange juice
- zest of 1 orange
- zest of 1 lemon
- 2 tbsp ground flax seed soaked in 4 tbsp water
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- pinch cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup maple syrup
- 2/3- 3/4 cup unsweetened almond milk
Directions
- Mix currants and orange juice together in a bowl and let sit for an hour.
- In a bowl mix flax seed and water and let sit for 20 minutes
- Mix all ingredients together. Add milk slowly, you want your mixture to be a little think and goopy but not runny.
- Spoon cookies onto parchment paper and bake 350F for 15-20 minutes depending on size of cookie
2 responses to “Gluten Free Orange Currant Cookies”
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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Total disaster. Followed the recipe to the letter and mixture was the consistency of soup. What a waste of ingredients.
Hi Karen, I am sorry the cookies didn’t turn out for you. I just made them and posted on my instagram story. Did you let the flaxseed soak up the water? Depends on the almond flour you used. Did you use tapioca flour? You could use a little less almond milk but I just measured everything and it did work.