- This topic has 1 reply, 2 voices, and was last updated November 12, 2017 at 5:54 pm by .
- November 5, 2017 at 10:53 pm #381998
Cheryl’s Ginger-Orange Cookies
1 stick butter, softened
2 1/2 tsp grated orange zest, divided
1/3 cup freshly squeezed orange juice
1/4 cup lactose-free milk
1 1/2 tbs chia seeds
1/2 tsp vanilla extract
1/4 cup candied ginger
3/4 cup sifted tapioca flour
1/2 cup oat flour
3/4 cup sifted brown rice flour
3/4 teaspoon baking powder
1/3 cup packed light brown sugar
1 tbs granulated sugar
Preheat the oven to 325° 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 min 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 min, until the bottoms and edges of the cookies are golden brown. Transfer the cookies to a cooling rack and serve promptly.
Makes 18 cookies
- November 10, 2017 at 6:09 am #464442
Do you have pictures of what you made?
- November 12, 2017 at 5:54 pm #464448
No, sorry…I never think to take pictures.
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