Chocolate Orange Spritz Cookies – Low Carb and Gluten-Free


Buttery sweet spritz cookies get a low carb, gluten-free makeover. These traditional pressed cookies are also flavoured with orange zest and a little dark chocolate.

Low Carb Chocolate Orange Spritz Cookies

Someone has been holding out on me. I feel cheated, I feel robbed, I feel like I’ve been hanging out in the dark when everyone else has been living it up in the light. Why, oh why, didn’t someone tell me how fun Spritz cookies are to make??? 40+ years I’ve lived without the joy of pushing cookie dough out of a press into fun holiday shapes. Okay so some of this might be by own fault. I might have been unfair to the poor spritz cookie, thinking it a rather plain, flavourless cookie that had very little to recommend it to my taste buds. But in my defense, I have been offered many a plain, flavourless cookie that had little to recommend it to my taste buds so I am a touch gun-shy. Perhaps that was part of the conspiracy, to keep me in the dark about the joy of truly good spritz cookies. An evil plan indeed.

Nevertheless, I prevailed. I didn’t grow up with spritz cookies in Canada, so they weren’t really high on my to-make list. But after many requests for a low carb, gluten-free spritz cookie, I broke out the cookie press languishing in my cellar and gave it a go. I knew I needed just the right dough, one that was soft enough to push easily through the disks and yet maintain its shape when baked. It was a huge gamble for me but apparently I was brave feeling brave that day because instead of just doing a little half batch, I threw caution to the wind and made a double batch. I wanted enough to give away as Christmas gifts and I figured I could put a few test cookies into the oven and if they were too soft, I could add more almond or coconut flour.

Low Carb Gluten-Free Spritz Cookie Recipe

After doing some research in spritz cookies, I also decided to add a little orange zest to enhance the flavour. I came across a Martha Stewart recipe for orange spritz cookies and thought it sounded lovely. You certainly don’t have to add any to yours if you want straight up buttery spritz cookies but I have a hard time doing anything in “plain” flavour anymore. It’s the food blogger’s gut instinct to want to come out with a new and unique flavour for everything and my gut instinct also urged me to dip some of the cookies in chocolate. I apologize to spritz cookie purists, but this Canuck grew up with some British holiday treats, including Terry’s Chocolate Orange – you know, the one you crack open on a table and it actually comes apart like an orange??? Maybe you haven’t a clue what I am talking about, but it’s something many a child gets in their Christmas stocking in Commonwealth countries. So chocolate and orange just scream holiday flavour to me.

Low Carb Spritz Cookies with Orange and Chocolate

Oh my, what fun I had making these cookies. I couldn’t believe that the huge batch of dough I made took less than an hour to shape bake into 90+ cookies. That press is amazing and awesome and a wonderful cookie-making time-saving device. Just a quick turn of the press and I had a snowman or a Christmas tree or a flower or a wreath. And when they came out of the oven, I popped a single mini M&M in the center of some of them. When they cooled, I dipped the bottoms of half the cookies in dark chocolate and left the rest plain. They looked gorgeous.

And they tasted amazing too. They had a lovely orange-scented, buttery flavour and a slightly soft and yet slightly crisp texture. I think they are spot on, but you spritz cookie lovers will have to tell me if they meet your expectations. I sure hope so because these were a huge hit with friends and family.

Low Carb Chocolate Dipped Spritz Cookie Recipe

Chocolate Orange Spritz Cookies – Low Carb and Gluten-Free

Yield: 90 cookies

Serving Size: 2 cookies

Chocolate Orange Spritz Cookies – Low Carb and Gluten-Free

Buttery sweet spritz cookies get a low carb, gluten-free makeover. These traditional pressed cookies are also flavoured with orange zest and a little dark chocolate.


  • 4 cups almond flour (Honeyville)
  • 1/4 cup Coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1¼ cup Swerve Sweetener
  • 2 large eggs
  • Zest of one large orange
  • 2 tsp vanilla extract
  • Decorations:
  • Mini M&Ms, nonpareils, chopped nuts etc (optional)
  • Chocolate Dip (optional):
  • 3 ounces 85-90% cacao chocolate, chopped (this is enough to coat the bottoms of about half of the cookies).


  1. For the cookies, preheat oven to 325F and line several large baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
  3. In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, orange zest and vanilla.
  4. Beat in almond flour mixture until dough comes together.
  5. Fill the canister of a cookie press with dough and fit press with your plate of choice. Follow manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).
  6. Press cookies out onto parchment lined cookie sheets. If the cookie does not release well from the cookie press, try holding the parchment down against the cookie sheet as you lift the press. You also may need a bit more dough to come through the press to release properly. (This takes a bit of practice at first, but if you mess up and end up with a blob of dough, you can just pick it up and put it back into the press).
  7. Bake cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
  8. Add any decorations immediately upon removing from oven. Let cool on pans at least 15 minutes before transferring to a wire rack to cool completely.
  9. For the chocolate dip, place a bowl over a pan of barely simmering water (bottom of bowl should not touch water). Line a baking with waxed paper or parchment paper.
  10. Add chopped chocolate and stir until melted and smooth (if your chocolate is too thick for coating, add some butter or oil a tsp at a time until the right consistency is achieved).
  11. Add cookies, one at a time, face up into the melted chocolate so bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate.
  12. Place cookies on prepared baking sheet and let set. You can dip all the cookies, half of them or none of them, it's up to you!


Serves about 45 (90 cookies and 2 cookies per serving). Total NET CARBS = 2 g per serving.

114 Calories; 10g Fat (78.3% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 83mg Sodium.

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  1. says

    Carolyn, I have a question… my favorite cookie of all time is not plain spritz but cream cheese spritz. Do you think if I subbed cream cheese for half of the butter this recipe would turn out?

    • Carolyn says

      Huh…I think so. I can’t guarantee it but since cream cheese doesn’t spread as much as butter, I imagine they would be fine.

  2. niki says

    Which kind of cookie press did you use?

    As a child my family had one and it worked wonderfully. A couple of years ago I bought the Wilton one and it was all plastic and a piece of junk. It made cruddy looking cookies. They just don’t make things the way they used to.

    • Carolyn says

      I have one from Pampered Chef. The canister is plastic, but the plates and the crank are metal. The wreath and swirl cookies came out great. The trees weren’t quite as “tree-shaped” as I would have liked but I think it worked well for the most part.

  3. Mandy says

    Do you think I could sub coconut flour for the almond flour? These looks so tasty, but I find I get a headache after eating anything baked with nut flours.

    • Carolyn says

      No I am sorry. Coconut flour is a different beast altogether and wouldn’t work in this recipe. And in my experience, coconut flour does not make crispy cookies at all. Just cake-y and soft. Have you been tested for a nut allergy?

  4. Peggy says

    I don’t have a cookie press. Would tablespoon drops of dough on the cookie
    sheet work ok? You are truly awesome. Love your recipes.

    • Carolyn says

      I would probably roll the into balls and then flatten with the palm of my hand or the bottom of a cup. That would work well.

  5. says

    Happy happy Joy joy! I will make these to put on the cookie plate with my grandmôthers cream cheese spritz and will be so happy to have something I can eat! Thank you Carolyn!! Merry Christmas!

  6. Rae says

    I wish we had wonka vision. :) Carolyn, thank you for developing this recipe. I’ve been searching for one…not to mention try to make one myself without success. I can’t wait to make these!!

  7. says

    These look amazing! Orange and dark chocolate are my husband’s favorite go together flavors. Yes, he was born in Canada of English parents and Terry’s or a brand like it, is a treat I buy him usually at Christmas and Valentines or whenever I see them. : )
    I definitely will be making these in the next few days. Thank you!

      • says

        interesting….i have stevia…never heard of swerve…i’m just sugar sensitive at this point and staying away from gluten, etc… but have honey, syrup and stevia … new to this whole way of cooking…any ideas would be great! Thanks!

        • Carolyn says

          I don’t think these will work well with any of those sweeteners, to be honest. Honey and syrup add too much moisture and stevia has no bulk properties. Swerve is an erythritol based sweetener, similar to (but better than) Truvia. Can you get truvia?

  8. Carol says

    Thought we would try…. Pretty. But, don’t at all like the aftertaste of the sweetener. I will stick to sugar. Have you tried oat flour?

  9. Michelle says

    I bought a cookie press today and made these …… Our teenagers loved them … I made 90 like you said and within half an hour I had 45 left!! Apparently they are too good to just sit on the counter!! Emmm

    Thanks Carolyn … Really loving your recipes …. You are making my life easier so thanks :) :)

  10. Ana says

    Do your calculations always include the erythritol carbs or not?? I always subtract sugar alcohols but was wondering if you did also?

    Thank you!

    • Carolyn says

      No, I don’t count the erythritol carbs at all. My nutritional software can’t handle “carbs” that aren’t really carbs. So I just subtract those from the get-go.

  11. Angela in Virginia says

    Can’t wait to make these! I use the 1/2 c cream cheese & 1/2c butter in my “regular” spritz, so will try it with this recipe. I have my Mother’s and my Grandmother’s original cookie presses. One is huge and aluminum and one is normal size and copper and aluminum. I have so many disks! Nothing works as well as the old fashioned devices!

    Thanks so much for these recipes. My son has epilepsy and is on the Modified Atkins Diet.

  12. Nancy says

    These turned out great! I used Palm Sugar and the cookies are darker, but delish! I sprinkled them with a bit of colored decorating crystals before baking. They are lovely and quite tasty.

  13. Gail says

    These are very good!
    I was wondering if you think I could change out the orange zest for ginger? I love ginger and chocolate….

  14. Lex says

    I made these this past weekend! I grew up with my mother making spritz cookies for Christmas as long as I can remember. The only change I made (besides green food coloring) was 1 tsp almond extract to replace one of the teaspoons of vanilla. It’s a lovely enhancement to the almond flour!

    Since my husband and I can’t nearly finish 90 cookies, I took them in to work.. They were a hit!! Thank you for this recipe!


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