Sharon Palmer

Published on March 31, 2024

Updated on April 2, 2024

These tender, cake-like Vegan Orange Marmalade Cookies are like biting into a beam of sunshine! Brimming with fresh orange flavors, these tasty little orange cookies are so easy to make. Celebrating citrus season, when oranges are in full swing, I created these yummy cookies in my own kitchen in Ojai from the harvest of my orange trees. But you can easily use oranges from the supermarket or farmer’s market, too. Each batch of cookies includes 2 oranges, plus orange marmalade made from real oranges. I made my own orange marmalade for this recipe, but you can find orange marmalade in most grocery stores. These cookies are frosted with an easy Orange Icing, but you skip that if you prefer. With only a few key ingredients, you can whip up these orange spice cookies in about 30 minutes. They feature aquafaba–the liquid from canned beans–as an egg replacement, along with a few other ingredients, including wheat flour and spices. Make them gluten-free by swapping out a gluten-free flour blend for the wheat flour. You can also freeze these babies in an airtight container up to 3 months to enjoy anytime. I love to serve these cookies on my antique Depression Glass cake stand. You can also use a vintage style cake stand like this one.

Here’s all you need to make this recipe.

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Vegan Orange Marmalade Cookies

(5 votes, average: 5.00 out of 5)
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5 from 5 reviews

Author: The Plant-Powered Dietitian
Total Time: 35 minutes
Yield: 26 cookies 1x
Diet: Vegan

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Description

Brimming with fresh orange flavors, these tender, cake-like Vegan Orange Marmalade Cookies are like biting into a beam of sunshine! With only a few key ingredients, you can make these cookies in about 30 minutes.

Ingredients

Scale

Orange Marmalade Cookies:

1/2 cup aquafaba (liquid reserved from canned beans)*
¾ cup organic cane sugar
½ cup vegan margarine spread or butter, at room temperature
1 cup orange marmalade
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt (optional)
½ teaspoon cinnamon
½ teaspoon cloves

Orange Icing:

2 small oranges
About 1 1/2 cups powdered sugar

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Instructions

Place aquafaba in a mixing bowl and add sugar. Whip with an electric mixer on high speed for about 5 minutes, until stiff peaks form (a standing electric mixer works well for this step).
Preheat oven to 300 F.
Reduce speed to low and add margarine spread, mixing gently until folded in.
Gently mix in marmalade at low speed.
Add flour, baking soda, salt (optional), cinnamon, and cloves and gently mix on low speed until mixture is distributed. Do not overmix as it will toughen the cookies.
Line baking sheets with parchment paper. Scoop round spoonfuls (about 1 ½ tablespoons each) of batter onto lined baking sheets, leaving room for cookies to spread during baking. A cookie scoop works well for this step.
Place in oven and bake for about 20 minutes, until cookies are tender and light golden in color. Transfer to a wire rack to cool.
While cookies are baking, make orange icing. Zest both oranges. Squeeze the juice of one orange and add it to a small mixing bowl, along with half of the orange zest (use the other orange for another purpose, like juice or smoothies). Add enough powdered sugar to make a fairly thick icing.
When cookies are cool, frost them with icing and sprinkle with the remaining orange zest.
Serve immediately or freeze an airtight container for up to three months.
Makes 26 cookies.

Notes

*This recipe uses aquafaba, which is the liquid reserved from canned beans, such as chickpeas or white beans. Learn more about how to make aquafaba here.

Make these cookies gluten-free by swapping out a gluten-free flour blend for the wheat flour.

I served these cookies on my antique Depression Glass cake stand. You can also use a vintage style cake stand like this one.