I’ve been playing with the graham cracker recipe since Thanksgiving. I’ve made chocolate mint and orange ginger so far. Both flavors are a big hit! The recipe is very easy to modify.
I decided to try the orange ginger flavor on the graham crackers because It’s one of my favorite flavor combinations. In fact, my first big gluten-free conversion recipe was to try to recreate the Anna’s Thins Orange Ginger Cookies. My 1.0 version tasted great but was, shall we say, not beginner-level baking. So I wanted to try again and make them more foolproof.
Easy Flavor Swaps
The substitutions weren’t major to take this graham cracker recipe in a new flavor direction. My changes were simple.
- Substituting molasses for honey
- Substituting ginger for vanilla
- Added orange zest and orange extract
That’s it! Swap out the liquid sweetener, extracts and/or spices and you’ve got a brand new cookie! Maple anybody?
A Word About Cookie Cutters
If you’re going to make homemade cookies, have a little fun and go wild with the cookie cutters. My favorite is the butterfly—not just for the main shape but also the in-between shapes you get. I bake those too. BTW, they look gorgeous on a scoop of ice cream. 🙂
- 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
- Preheat oven to 325°
- In a large mixing bowl, cream together the butter, molasses, sugar, orange extract, zest, and ginger.
- 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.
- Roll the dough out to ⅛" thick. Cut out cookies and place on insulated cookie sheet covered with parchment paper. Bake for 25 minutes.
Cookie yield is based on 2.5" round cookies, which clearly I didn't do. 🙂