These zesty orange and walnut cookies are a bright, satisfying treat that happens to be both vegan and gluten-free. They taste rich, citrusy and lightly spiced, with the crunch of walnuts and the natural depth of blackstrap molasses. Although they look like a simple cookie, they include wholesome ingredients such as oats, buckwheat flour, ground flax seeds, orange juice and walnuts, making them a lovely snack for anyone who wants something sweet with a little extra goodness.
Finding cookies that are both vegan and gluten-free can be surprisingly tricky. Many recipes are one or the other, but not always both. These orange and walnut cookies are designed to solve that problem without feeling like a compromise. They are crisp once cooled, full of flavour and easy enough to make for everyday snacking.
The orange gives the cookies a fresh, zesty lift, while the marmalade adds a deeper citrus note. Walnuts bring texture and richness, and the molasses adds a darker, more complex sweetness. They are ideal with a mid-morning coffee, packed into a lunchbox where nuts are allowed, or served as a simple homemade treat after school.
Nutrition
These cookies do contain sugar, but they also include several ingredients with useful nutritional benefits. Blackstrap molasses contributes iron, orange juice provides vitamin C, walnuts add good fats, and the oats and buckwheat flour bring fibre. The ground flax seeds help bind the mixture in place of egg, making the recipe suitable for vegan baking.
Because they are dairy-free, egg-free and gluten-free, these cookies are a great option when you need a homemade bake that can suit a range of dietary needs. As always, if you are cooking for someone with allergies or coeliac disease, make sure every ingredient you use is certified suitable, especially the oats and baking powder.
Main Ingredients
- Ground flax seeds – mixed with orange juice, they work as an egg substitute and help bind the cookie dough.
- Orange and orange marmalade – these provide the bright, zesty orange flavour that makes the cookies so fragrant.
- Coconut oil – this gives the cookies richness. Softened vegan butter can be used instead.
- Sugars – caster sugar keeps the texture light, while blackstrap molasses adds depth and a stronger flavour.
- Flours – buckwheat flour and oats make the base of the cookies. Plain gluten-free flour can be used as an alternative.
- Walnuts – these add crunch, richness and good fats to the cookies.
- Baking ingredients – salt, gluten-free baking powder, cinnamon and nutmeg round out the flavour.
Please see the printable recipe card below for the full list of ingredients and quantities.
Basic Instructions
- Mix the juice from half the orange with the ground flax seeds and leave it to thicken for a few minutes.
- Combine the buckwheat flour, oats, baking powder, salt, spices and chopped walnuts.
- Beat together the coconut oil, sugar, molasses, orange zest, marmalade and flax mixture.
- Add the dry ingredients and mix briefly until combined.
- Spoon the mixture onto a lined baking tray, leaving space between each cookie.
- Bake for 20 minutes at 180°C / 350°F.
- Cool the cookies on a wire rack so they can firm up and become crisp.
This is a summary only. Full detailed instructions, including Thermomix guidance, are included in the recipe card below.
Substitutions
If you need a nut-free version, simply leave out the walnuts. This is a useful option for school lunchboxes or for anyone avoiding nuts. Dried cranberries make a lovely alternative because their tangy sweetness works well with the orange. Chocolate chips can also be used if you want a chocolate orange-style cookie.
Storage
Store the cooled cookies in an airtight container for a few days. They are best once completely cool, as this is when they crisp up properly. Avoid sealing them away while still warm, as trapped steam can soften the texture.
📖 Recipe 📖
Zesty Orange and Walnut Cookies
Ingredients
- 1 tablespoon ground flax seeds
- 1 orange
- 70 g coconut oil, (or softened vegan butter)
- 70 g caster sugar, (or soft light brown sugar)
- 30 g blackstrap molasses, (or more soft light brown sugar)
- 2 tablespoons orange marmalade
- 100 g buckwheat flour
- 75 g oats
- 40 g walnuts
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- small grating of nutmeg
- ½ teaspoon baking powder
Instructions
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Zest the orange, then juice half of it. You need about 40 ml of juice. Mix the orange juice with the ground flax seeds and leave for 5 minutes to thicken.
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Preheat the oven to 180°C / 350°F. Line a large baking tray with baking parchment.
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Chop the walnuts and set them aside.
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Place the coconut oil, caster sugar, blackstrap molasses, orange zest, marmalade and flax mixture in the bowl of a stand mixer. Beat for about 2 minutes, starting slowly and increasing to high speed, until the mixture is thick and dark.
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Add the buckwheat flour, oats, chopped walnuts, salt, cinnamon, nutmeg and baking powder. Mix briefly on medium speed until just combined.
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Spoon tablespoon-sized portions of dough onto the lined baking tray, leaving about 3 cm between each cookie. They will spread slightly as they bake.
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Bake for 20 minutes at 180°C / 350°F.
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Remove the tray from the oven and let the cookies sit for a couple of minutes. Carefully transfer them to a wire rack and leave to cool completely. They become crisper as they cool.
Notes
- For a nut-free version, omit the walnuts. Dried cranberries or chocolate chips can be used instead.
- If using oats for a gluten-free diet, make sure they are certified gluten-free.
Nutrition
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Carbohydrates: 13g
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Protein: 2g
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Fat: 5g
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Sugar: 7g
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Fiber: 1g
If you enjoy these vegan gluten-free orange and walnut cookies, save the recipe and make another batch soon.
More Recipes
If you like this recipe, you may also enjoy more vegan and gluten-free baking ideas, including cookies, cakes and sweet treats.
- Stem Ginger Biscuits (Vegan & Gluten-Free Gingernuts)
- Hazelnut Choc-Chip Cookies
- Decadent Dark Chocolate and Almond Cookies
- 15 Minute Peanut Butter Cookies (Vegan & Gluten-Free)