Ginger Flax Cookies

To enjoy freshly baked cookies any day of the week, portion 1/2-inch (1 cm) balls of dough onto a baking sheet and place them in the freezer. Once frozen, transfer them into a re-sealable freezer bag and freeze for later use.

Ginger Flax Cookies


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


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