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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 350°.
3. 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.
4. 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.
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