Prep Time: 10 min
Cook Time: 12 min
Servings: 12-13 cookies


  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup gluten free flour – I used Bob’s Red Mill brand
  • ½ cup organic white sugar
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¾ cup butter – NOT melted (you may substitute vegan butter)
  • 1-2 drops of orange essential oils (make sure they are food grade)


  1. Preheat oven 350 ° F. Line a baking sheet with parchment paper and set aside.
  2. Add all the ingredients into a food processor. Pulse until everything is combined. This should take about 2-3 minutes. The mixture should be crumbly not like a dough.
  3. Using a 1-inch ice-cream scooper, scoop out the mixture and place on the baking sheet.
  4. Use the back of a fork to flatten each cookie. Once vertically and once horizontally. Or you can use the bottom of a measuring cup to flatten.
  5. Bake for 12 minutes.
  6. Remove from the oven and allow to cool completely before serving.





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