Orange Ginger Cookies v2.0 - GF, CF, EF
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Allergy Baking
Serves: 60
  • ¾ cup (170g) butter or coconut oil
  • ¼ cup (115g) molasses
  • 1 cup (200g) coconut sugar
  • 2 tsps ginger
  • 1 tsp orange extract
  • Zest of one orange, organic & non-waxed
  • 1½ cups (210g) brown rice flour
  • 1½ cups (336g) gluten-free flour blend (I use my version of the America's Test Kitchen blend)
  • 2 tbps tapioca flour
  • 1 tsp psyllium husk powder
  • 1 tsp sea salt
  • 1 tbsp gluten-free, corn-free baking powder
  • ½ to ¾ cup water
  1. Preheat oven to 325°
  2. In a large mixing bowl, cream together the butter, molasses, sugar, orange extract, zest, and ginger.
  3. In another bowl, whisk together the flours, psyllium husk powder, sea salt, cinnamon, and baking powder. Mix with the creamed mixture and add only enough water to form the dough into a ball. Refrigerate the dough for one hour, minimum.
  4. Roll the dough out to ⅛" thick. Cut out cookies and place on insulated cookie sheet covered with parchment paper. Bake for 25 minutes.
America's Test Kitchen had a great idea for those who don't have insulated cookie sheets. Just double up by placing one cookie sheet inside another to get the insulating effect.
Cookie yield is based on 2.5" round cookies, which clearly I didn't do. :-)
Recipe by Creating Silver Linings at