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Orange Ginger Cookies {with dairy-free option!}
Citrus, ginger, and molasses blend together so nicely in these soft, melt-in-your-mouth cookies!
Makes approximately 24 cookies.
Ingredients
- 3/4 cup Rapadura or sucanat, whizzed in a blender until a fine powder
- 1/4 cup molasses
- 1/2 cup grass-fed butter melted, OR 1/3 cup melted coconut oil
- 1 organic or pastured egg
- 1 tablespoon orange peel, freshly-grated
- 2 cups sprouted spelt flour or 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
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Cream together sugar, molasses, egg, butter, and grated orange peel.
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Stir in remaining ingredients until well combined.
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Roll into 1-inch balls, dip in sucanat or evaporated cane juice, and place sugar side up on an ungreased cookie sheet.
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Flatten slightly.
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Bake for 8 to 10 minutes or until lightly browned on the edges.
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Allow to cool for a couple of minutes on pan before transferring to cooling rack.