Flax Ginger Cookies

Flax Ginger Cookies
1 1/3 cups all purpose flour, sifted (330mL)
2/3 cup milled flax (160mL)
2 tsp. baking soda (10mL)
1 tsp. cinnamon (5mL)
1 tsp. ginger (5mL)
1 tsp. cloves (5mL)
½ tsp. salt (2mL)
¼ cup non-hydrogenated margarine, melted (60mL)
½ cup brown sugar (125mL)
1 egg
1 1/3 cup molasses (80mL)
• Preheat oven to 325° F (170° C).
• Combine sifted flour, milled flax, baking soda, cinnamon, ginger, cloves and slat; mix well.
• In a separate bowl, beat together born sugar and egg until sugar is dissolved.
• Add melted non-hydrogenated margarine and molasses to sugar and egg mixture; mix well.
• Stir in dry ingredients. Knead dough with your hands to mix in all ingredients and form a large ball.
• Cover dough and chill in refrigerator for about 1 hour.
• Remove from refrigerator.
• Lightly spray cookie sheet with non-stick vegetable spray; wipe off excess.
• Lightly coat your hands with vegetable oil or non-stick spray to handle cookies easier.
• Measure 1 tbsp. (15 mL) chilled dough; roll and flatten (Canadian loonie coin size).**
• Place on cookie sheet 2 inches (5 cm) about 15 per tray.
• Bake for 10 to 11 minutes.
• Remove from oven and cool on wire rack for 5 minutes.
• Remove from tray and cool to room temperature.
Note:
** These cookies require forming because of the decreased amount of shortening.
Yield: 26 2 inch (5 cm) cookies with ½ inch (1.27 cm) thickness
Serving Size: 2 cookies
Single Serving Nutrient Values
Calories
96.4
Protein
1.66
g
Carbohydrate
15.93
g
Fat
3.04
g
Cholesterol
7.19
mg
Saturated Fat
0.41
g
Monounsaturated Fat
1.15
g
Polyunsaturated Fat
1.23
g
Dietary Fibre
1.16
g
Sodium
183.1
mg
Potassium
115.9
mg