|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|
|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