Orange Ginger Spiced Cookies

I absolutely love a citrus flavoured dessert, it’s light and refreshing! Pair it with a warming spice like ginger and you have yourself a nourishing and decadent cookie. The health properties of herbs and spices are often overlooked, but in many traditions and cultures they are an absolute fundamental part of nutrition.
Serves:

10

Prep Time:

15 minutes

Cook Time:

15 minutes

Jump To Recipe

Orange Ginger Spiced Cookies

I absolutely love a citrus flavoured dessert, it’s light and refreshing! Pair it with a warming spice like ginger and you have yourself a nourishing and decadent cookie. The health properties of herbs and spices are often overlooked, but in many traditions and cultures they are an absolute fundamental part of nutrition. You’ll ding ginger in many Indian and Ayurvedic dishes, and it is said to warm the body, increase digestive fire and may help with nausea too. 

Orange Ginger Spiced Cookies

The health properties of herbs and spices are often overlooked, but in many traditions and cultures they are an absolute fundamental part of nutrition.

Serves:

10

Prep time:

15 minutes

Cook time:

15 minutes

INGREDIENTS
  • 1 tbsp ground flaxseeds
  • ½ cup almond meal
  • ¼ cup erythritol based sweetener*
  • 2 tbsp coconut flour
  • 1 tbsp cinnamon 
  • 1 tsp ginger, ground 
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup cashew butter 
  • 6-8 drops orange essential oil 
  • ⅓ cup dried mulberries, roughly chopped
METHOD
  1. Preheat the oven to 180°C and line a cookie tray with baking paper.
  2. In a small bowl, make a ‘flax egg’ by combining the ground flax with 2 tbsp of water, stir and set aside for 10 minutes.
  3. In a large bowl, combine the almond meal, erythritol, coconut flour, baking soda, cinnamon, ginger and salt, ensuring it is all combined. Add in the nut butter, flax egg and orange oil and mix until a dough forms, you may need to use your hands. Add in the mulberries and mix through.
  4. Roll tablespoons of dough into balls and carefully flatten into cookies. Place on a baking tray.
  5. Bake for 12-15 minutes. Remove from the oven and leave to cool completely before touching (they will be very soft just out of the oven but harden upon cooling). Top with cashew butter and extra mulberries if desired!
 
Notes
  • May be erythritol or Lakanto.
  • Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
  • This recipe works with any nut butter.  
  • No essential oils? Use the zest of one orange instead.
  • No mulberries? You can top with any kind of dried fruit, or omit entirely.
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