Orange Ginger Cookies v2.0 – GF, CF, EF

orgGingCookiesCrisp, crunchy, orange ginger cookies are a great allergy-friendly treat!

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

butterflyCutter_doughIf 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. 🙂

5.0 from 1 reviews
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. 🙂


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