Warm and Chewy Ginger Orange Cookies

ginger orange cookies
Patsy Catsos, MS, RDN, LD
Total Time: 36 min
Prep Time: 20 min
Cook Time: 16 min
Servings: 9 (2 cookies each)

Nutrition Highlights (per serving)

266 calories
12g fat
37g carbs
3g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 9 (2 cookies each)
Amount per serving  
Calories 266
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 48mg 16%
Sodium 138mg 6%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 14g  
Includes 9g Added Sugars 18%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 68mg 5%
Iron 1mg 6%
Potassium 116mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

The blend of gluten-free flours in these cookies is just right to make them soft, but still chewy, with delightfully crispy edges. Like most gluten-free cookies, these have the best texture and flavor when they are enjoyed soon after baking, so share them freshly made. Chia seeds help to bind these cookies together and add a shot of nutrients as well.


  • 1 stick butter, softened (1/2 cup)
  • 1 large egg
  • 2 ½ teaspoons grated orange zest, divided
  • 1/3 cup freshly squeezed orange juice
  • ¼ cup lactose-free milk
  • 1½ tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • ¼ cup candied ginger
  • ¾ cup sifted tapioca flour
  • ½ cup oat flour
  • ¾ cup sifted brown rice flour
  • ¾ teaspoon baking powder
  • 1/3 cup packed light brown sugar
  • 1 tablespoon granulated sugar


  1. Preheat the oven to 325F and oil two cookie sheets.

  2. In a medium bowl, mix together softened butter, egg, about two-thirds of the orange zest, orange juice, milk, chia seeds, and vanilla extract. Let this mixture rest for at least 5 minutes to hydrate the chia seeds.

  3. In a food processor or blender, pulse the candied ginger until it becomes a paste or powder, depending on the moisture level of the ginger. Stir this into the liquid ingredients.

  4. In a separate medium mixing bowl, mix together tapioca, oat, and brown rice flours. Stir in the baking powder and brown sugar.

  5. Add the dry ingredients to the wet ingredients and stir to combine. A soft dough, the consistency of a thick cake batter, will form.

  6. Using a spoon, divide the dough into even mounds on each baking sheet, leaving at least one inch between cookies. Do not crowd cookies together; they spread out as they bake.

  7. In a small bowl, combine granulated sugar with the remaining orange zest; sprinkle evenly across the tops of the cookies.

  8. Bake the cookies on the middle rack of the oven for 16 to 20 minutes, until the bottoms and edges of the cookies are golden brown. Transfer the cookies to a cooling rack and serve promptly.

Variations and Substitutions

To make this recipe gluten-free, purchase certified gluten-free oat flour. Or make your own flour by grinding gluten-free oats into a powder with a blender or food processor.

Eggs can be omitted from this recipe. Dough will be stiffer, and cookies will have a scone-like texture.

Cooking and Serving Tips

One large orange provides enough juice and zest for this recipe.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?