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Ginger & Orange Oat Cookies

I’m very pleased with how the cookies turned out, they’re wonderfully spicy thanks to the ginger but also fresh and citrus-y because of the orange.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course cookies
Servings 35 cookies


Dry mixture

  • 138 g / 1 ¼ cups old fashioned rolled oats
  • 110 g / 1 cup oat flour
  • 50 g / ½ cup desiccated coconut
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Wet mixture

  • 1 Tablespoon fresh ginger, minced
  • 1 ½ Tablespoons orange zest (from about 2 ½ medium sized oranges)
  • 80 ml / 1/3 cup olive oil
  • 185 ml / ¾ cup brown rice syrup
  • 2 Tablespoons flaxseed meal
  • 60 ml / ¼ cup water


  • In a small bowl, combine the flaxseed meal and water together. Whisk well, cover, and let it rest for about5 minutes or until it thickens.
  • Mix the dry ingredients in a medium sized bowl. In another bowl, whisk together the remaining wet ingredients and the flaxseed mixture.
  • Pour the wet mixture over the dry and mix with a wooden spoon until everything is well combined. Refrigerate the cookie dough for at least 1 hour before using. In the meantime, pre-heat the oven to 180 C and line a large tray with baking paper.
  • After the dough is chilled, scoop out 1 tablespoon of it at a time. Wet your hands and flatten each piece of dough between your hands, until you get a cookie that is about 2 mm thick. Arrange each cookie at least 4 cm (1.6 inches) apart from each other in the prepared baking tray. They’ll spread out quite a bit.
  • Bake the cookies for 10-12minutes or until golden brown around the edges. Let them cool on a rack before eating and store them in an airtight container.
Keyword Ginger & Orange Oat Cookies Recipe