Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup / 250 ml | all-purpose flour |
| 1 cup / 250 ml | whole wheat flour |
| 1/4 cup / 50 ml | ground flaxseed |
| 2 tbsp / 25 ml | whole flaxseed |
| 2 tsp / 10 ml | baking soda |
| 2 tsp / 10 ml | cinnamon |
| 2/3 cup / 150 ml | brown sugar |
| 1/4 cup / 50 ml | non-hydrogenated margarine |
| 1/4 cup / 50 ml | molasses |
| 2 | medium eggs |
| 1 tbsp / 15 ml | grated fresh ginger root |
| 1 tsp / 5 ml | vanilla extract |
| 2 tbsp / 25 ml | granulated sugar |
Directions
Preheat oven to 350°F (180°C).
In a large mixing bowl, combined all-purpose and whole-wheat flours, ground flaxseed, whole flaxseed, baking soda and cinnamon.
In a separate bowl, whisk together brown sugar and margarine until light and fluffy. Add molasses, eggs, ginger root and vanilla; whisk to combine.
Add dry ingredients to wet ingredients and mix just enough to combine.
Place granulated sugar in a small, shallow bowl.
Using moist hands, roll dough into 28 balls and roll in granulated sugar; place on a baking sheet. Bake for 12 minutes or until lightly brown.
Remove from pan; let cool on a wire rack before serving.
Makes 28 cookies.
Per cookie: 92 cal, 2 g pro, 3 g total fat (1 g saturated fat), 15 g carb, 1 g fibre, 12 mg chol, 120 mg sodium
Source: Leslie Beck's Healthy Kitchen