Spiced Orange Ginger Graham Cookies (Grain Free)

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

I made these on a whim as a last minute attempt at making Christmas cookies, since until this past Sunday, the thought hadn’t even crossed my mind as a realistic option. For some reason, this December has seemed much more busy than most, even though we had less gift shopping to do (we decided to do Secret Santa with hubby’s family). More parties and get-togethers I guess.

These were such on a whim that I already had my Christmas post scheduled for tomorrow, Christmas Eve (keep a look out for that!), but I just had to post these in case you still have time to whip up some extra cookies for the Holidays, hence the rare Monday post.

Not surprisingly, in true Tiffany fashion, I couldn’t simply follow a recipe, I HAD to make it my own. They’re dry and crumbly, great with hot tea!

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

Without further ado, here is my recipe for (Grain Free) Spiced Orange Ginger Graham Cookies.

SPICED ORANGE GINGER GRAHAM COOKIES (GRAIN FREE)

Makes 4 Dozen

Adapted from Detoxinista’s Grain Free Ginger Cookies

Ingredients
4 cups brown rice flour (or coconut/almond)
1/2 cup coconut oil, melted
1/2 cup pure maple syrup (like this one)
1/2 cup honey
1/3 cup molasses
1 medium orange, juiced and zested (approx. 4 tablespoons)
2 eggs (organic and pastured preferred)
2 1/2 tablespoons (or 8 teaspoons) ground ginger
2 tablespoons ground allspice
1 teaspoon baking soda
1/2 teaspoon fine sea salt

 sugar for topping (like coconut palm sugar or sucanat) (optional)

Preparation

Beat wet ingredients together in a large bowl, then add dry ingredients and mix until well combined. Dough will be crumbly.  Refrigerate for at least thirty minutes.

Preheat your oven to 350 F. Meanwhile, scoop out dough by the tablespoonful, roll into balls then flatten each by placing a ball in the palm of one hand and use the palm of the other to squish into a disc.  Place discs onto a baking sheet lined with a baking mat or parchment paper (I fit 24 on each of my standard baking sheets). If desired, top each with a sprinkling of sugar.

Bake for 8-10 minutes, until edges begin to brown. Cool cookies on pans for 5-10 minutes, then transfer to a cooling rack to cool completely.

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

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1 Comment

Filed under Food + Recipes

One response to “Spiced Orange Ginger Graham Cookies (Grain Free)

  1. D Neptune

    I hope you are bringing these…they look delicious!

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