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Orange Gingerbread Cookies

Ginger and orange come together divinely in this orange gingerbread cookie recipe.


I can't think of anything that better represents of the season like the aroma of baking gingerbread filling the house. Not to mention making these can be fun for the entre family. Little hands will be happy to help stamp cookie shapes and decorate if asked. The making of gingerbread cookies is the sort of activity family traditions are made of.


Gingerbread is so delicious, and it only gets better when you introduce the flavour of ripe oranges. This recipe is gluten-free, sugar-free and lactose-free. Swapping the egg for a egg substitute and honey with bee-free Honee, will also make these vegan


Not only do these make a great treat, they make a great gift for family, friends, and neighbours.

 

TIP: You can make the dough a few days in advance. Simply keep it well wrapped in plastic and keep it stored in the refrigerator.


TIP: These cookies can be frozen once cooled, but before being decorated. Store the cookies in freezer-safe containers for several weeks. When you're ready to use them, thaw in the container in the refrigerator. Decorate once thawed, if desired.

 

Ingredients

(Makes 6 dozen | Serving size = 1 cookie)

  • 3/4 cup Monkfruit sweetener (or granulated sugar)

  • 1/2 cup honey (or bee-free Honee)

  • 1/2 cup molasses

  • 1/2 cup plant-based butter, cubed

  • 1 large egg (or egg substitute)

  • 3 cups Cassava flour (or all-purpose flour)

  • 1/4 cup ground almonds

  • 2 teaspoon baking powder

  • 1 tablespoon orange zest, finely grated

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cardamom


Icing (optional):

  • 1 cup Monkfruit baking sweetener

  • 2 tablespoons orange juice

 

Directions

In a large saucepan over medium heat, combine the sweetener, honey and molasses. Bring the mixture to a boil and remove from heat. Set aside and let cool for about 20 minutes before stirring in the butter. Allow the mixture to stand an additional 20 to 30 minutes before beating in the egg. Transfer these wet ingredients into a large mixing bowl.


In a different mixing bowl, whisk together the flour, almonds, baking powder, orange zest and spices. In four parts, beat the flour mixture into the wet ingredients.


Once it forms a dough, cover with clingwrap and refrigerate overnight.


Preheat oven to 375°F / 190°C. Line sheet pans with parchment paper and set aside.


Use some Cassava flour to lightly flour the surface on which you will be rolling the dough. Divide dough into three equally sized segments. Roll each segment to 1/4-inch-thick sheets. Use medium-sized cookie cutters in any shapes you like to punch out the cookies. Place each shape about 2 inches apart on the sheet pans.


Bake for 8 to 10 minutes, or until light brown. Remove from oven and allow to cool on the pan for at least a minute before carefully transferring to a wire cooling rack to continue cooling.


If decorating: In a small mixing bowl, combine the baking sweetener and orange juice, mixing until it turns into a creamy paste. Use the sweetener paste in a piping bag with a simple tip, or place into a plastic sandwich bag with a tiny hole in one corner. Pipe your decoration onto cookies that are completely cooled. Alternately, thinly apply the sweetener over the entire top surface. Let stand until completely set.

 
 

Nutritional Information Per Serving:

total calories = 42 | total fat = 0.92g | saturated fat = 0.27g | cholesterol = 2.71mg | sodium = 25.21mg | carbohydrates = 10.29g | dietary fibre = 0.62g | sugars = 2.93g | protein = 0.46g

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