Warm and Chewy Ginger Orange Cookies

Patsy Catsos, MS, RDN, LD

Updated on September 20, 2019

(12 ratings)

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

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.

Ingredients

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

Preparation

Preheat the oven to 325F and oil two cookie sheets.
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.
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.
In a separate medium mixing bowl, mix together tapioca, oat, and brown rice flours. Stir in the baking powder and brown sugar.
Add the dry ingredients to the wet ingredients and stir to combine. A soft dough, the consistency of a thick cake batter, will form.
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.
In a small bowl, combine granulated sugar with the remaining orange zest; sprinkle evenly across the tops of the cookies.
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.