Irritable Bowel Syndrome FODMAPs Low-FODMAP Recipes Warm and Chewy Ginger Orange Cookies By Patsy Catsos, MS, RDN, LD, Author of The IBS Elimination Diet and Cookbook Updated August 08, 2017 Share Pin Email Print Patsy Catsos, MS, RDN, LD More in Irritable Bowel Syndrome FODMAPs Low-FODMAP Recipes Symptoms Related Conditions Diet for Symptom Relief Constipation Diarrhea Treatment Life with IBS Medication Women's Issues Glossary Resources View All (1 rating) Total Time 36 min Prep 20 min, Cook 16 min Yield serves 9 (266 cals for 2 pieces) The blend of gluten-free flours in these cookies is just right to make them soft, but still chewy, with delightfully crispy edges. Like most gluten-free cookies, these have the best texture and flavor when they are enjoyed soon after baking, so share them freshly made. Chia seeds help to bind these cookies together and add a shot of nutrients as well. Ingredients 1 stick butter, softened (1/2 cup) 1 large egg 2 ½ teaspoons grated orange zest, divided 1/3 cup freshly squeezed orange juice ¼ cup lactose-free milk 1½ tablespoons chia seeds ½ teaspoon vanilla extract ¼ cup candied ginger ¾ cup sifted tapioca flour ½ cup oat flour ¾ cup sifted brown rice flour ¾ teaspoon baking powder 1/3 cup packed light brown sugar 1 tablespoon granulated sugar Preparation Preheat the oven to 325F 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 minutes 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 minutes, until the bottoms and edges of the cookies are golden brown. Transfer the cookies to a cooling rack and serve promptly.Variations and SubstitutionsTo make this recipe gluten-free, purchase certified gluten-free oat flour. Or make your own flour by grinding gluten-free oats into a powder with a blender or food processor. Eggs can be omitted from this recipe. Dough will be stiffer, and cookies will have a scone-like texture.Cooking and Serving TipsOne large orange provides enough juice and zest for this recipe. Rate this Recipe You've already rated this recipe. Thanks for your rating! Show Full Article Up Next Up Next List The Real (and Not So Real) Reasons Why People May Need to Go Gluten-Free Up Next Article Book Review of The Complete Low-FODMAP Diet Up Next List Super Easy Step-by-Step Instructions for Taking a Sitz Bath Up Next Article What Is Celiac Disease?