Preheat the oven to 350 F. Line a large baking sheet with parchment paper or a Silpat baking mat.

In the bowl of a food processor, pulse the graham crackers until they become fine crumbs (should yield about 1 cup)

In a large bowl, mix both flours, graham crackers crumbs, baking soda, baking powder, spices and salt together.

In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest.

Divide the dough into 2-3 tablespoon sized balls and place on cookie sheet. Bake for 15 minutes, or until cookie tops become crackly. They will still feel a little soft to the touch, but will firm up as they cool. Cool for 5 minutes on the sheet then transfer to wire racks to cool completely.