Citrus Crinkle Cookies
I’ve been making this extra citrus version for a while now, but really love to make my recipes quite a few times before I officially share and release them.
You will see from the different flavours of crinkle cookies that I love making them. Mainly because they taste amazing and because they are gluten, dairy and corn free. They are also quick and easy to make up if your having last minute guests, or people pop in. I call them my slap happy macarons.
I was inspired by dōTERRA’s Citrus Bliss Essential Oil, however, you cannot ingest that particular blend, so I’ve used the ingestible citrus oils to re-create my version of it.
Before you go off and use your essential oils, I do need to note that I use dōTERRA essential oils which are pure, so please do not ingest or add essential oils without reading the label of the bottle. If you would like more information on essential oils, please click here. We would love to be there for you.
Citrus Crinkle Cookies
|Prep time||Cook time||Total time|
|5 mins||12 mins or til Golden||17 mins|
Author: Tracey Francis of Essential Olie
- 2 cups Pure Icing Sugar (sifted)
- 2 cups Almond Meal (+ a little extra – see Tips)
- 1 vanilla bean scrapped
- 2 drops Lemon Essential Oil
- 2 drops Grapefruit Essential Oil
- 1 drop Bergamot Essential Oil
- 1 drop Tangerine Essential Oil
- 1 drop Wild Orange Essential Oil
- 4 Egg Whites (at room temperature) (I buy 700g packet of eggs)
- Preheat oven to 175°C (fan forced).
- Line 2 baking trays with greaseproof paper.
- Sift icing sugar into a large mixing bowl.
- Add all other ingredients to icing sugar and mix with a spoon until fully combined.
- Place teaspoon sized mounds onto prepared trays (I like using a size 70 ice cream scooper)
- Bake for 12 minutes.
- Cool on a wire rack before eating, and store in an airtight container.
- The raw mixture should be very thick, and will depend on the size of the eggs, as a guide take a small spoon of mixture and sit it on the greaseproof paper. If it flattens add a small spoon or two of almond meal to the mixture. If it keeps it shape then the mix is the right texture.
- I like to bake a tray at a time with the rack in the middle of the oven, so that the cookies rise and go shiny and golden.
- If you bake 2 trays at a time and can’t fit them next to each other, then the cookies on the rack underneath just won’t be as shiny, and may not crinkle/crack as much.
- I also fully cool the cookies on the tray before taking them off the baking paper, otherwise they will stick to the baking paper and be hard to get off.