You may also like
Categories:
flaxseed flour baking soda ground cinnamon salt ground cloves ground ginger sugar unsweetened apple butter molasses vegetable oil egg white cooking spray flaxseed
Viewed: 32 - Published at: 10 years agoIngredients
- 1/3 cup flaxseed
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/3 cups sugar, divided
- 1/2 cup unsweetened apple butter spread (such as Tap 'n Apple)
- 1/4 cup molasses
- 2 tablespoons vegetable oil
- 1 large egg white
- Cooking spray
- 1 tablespoon flaxseed
Method
- Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup meal. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flaxseed meal, flour, and the next 5 ingredients (flour through ginger); stir with a whisk. Combine 1 cup sugar, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap; place bowl in freezer 1 hour.
- Preheat oven to 350°.
- Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Combine 1/3 cup sugar and 1 tablespoon flaxseed in a small bowl; roll balls in the sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.
- Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Sharpe, coat, and bake as instructed.
