Gingerbread Cookies with Flaxseed
Are you looking for a way to taste the spices of the season with an extra boost of Omega 3s?
These gingerbread cookies get their characteristic flavor from the mix of molasses and ginger. They are spicy, sweet, chewy — and you don’t even need eggs! Instead, this recipe calls for a flax egg – which works as a binder to hold the cookies together. This is a great alternative for egg allergies, vegans, or when you run out of eggs! Learn how to make a flax egg here.
Make them into traditional cookie circles or roll out the dough and use cookie cutters to make fun shapes. You can leave them plain, top them with icing, or dunk them in your flax milk — the choice is yours!
- 3 cups flour all-purpose
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 2 sticks (1 cup) unsalted butter softened
- 1 flax egg 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed + 3 Tbsp water
- ¼ cup molasses
- Preheat oven to 350 degrees Fahrenheit. Cover a cookie sheet in parchment paper (if desired).
- In a medium bowl, stir together flour, ginger, cinnamon, baking powder, and salt. Set aside.
- In a separate medium bowl, beat together sugar and butter until fluffy. Beat in flax egg. Add molasses and beat to combine.
- Add dry ingredients into the wet and mix until combined (no streaks of flour remain).
- Spoon out dough, 1 Tablespoon at a time, and roll into balls. [You can also roll out the dough to ¼” thick and refrigerate it for 20 minutes before cutting with cookie cutters]. Arrange on cookie sheet two inches apart from each other.
- Bake at 350 degrees Fahrenheit until center of cookies are no longer shiny, about 7-10 mins.