Flax Ginger Cookies

Source:   |  Category: Baking, Ground Flaxseed

Let's see if you can resist!


  • 1 1/3 cup (325 mL) all purpose flour, sifted
  • 2/3 cup (150 mL) milled flax
  • 2 tsp (10 mL) baking soda
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) ground clove
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) brown sugar
  • 1 egg
  • 1/4 cup (50 mL) canola oil
  • 1/3 cup (75 mL) molasse
1 1/3 cup all purpose flour, sifted2/3 cup milled flax2 tsp baking soda1 tsp ground cinnamon1 tsp ground ginger1 tsp ground clove1/2 tsp salt1/2 cup brown sugar1 egg1/4 cup canola oil1/3 cup molasse


  1. Preheat oven to 325 ⁰F (170 ⁰C).
  2. In a bowl, combine flour, milled flax, baking soda, cinnamon, ginger, cloves and salt; mix well.
  3. In a separate bowl, beat together brown sugar and egg until sugar is dissolved. Add canola oil and molasses to the sugar and egg mixture; mix well. Stir in dry ingredients.
  4. Knead dough with your hands to mix in ingredients and form a large ball. Cover dough and chill in refrigerator for 1 hour.
  5. Remove from refrigerator. Lightly spray cookie sheet with non-stick vegetable spray; wipe off excess. Lightly coat hands with vegetable oil or nonstick spray to handle cookies easier. Measure 1 Tbsp (15 mL) chilled dough, roll and flatten (Canadian loonie coin size).** Place on cookie sheet 2 inch (5 cm) apart. Bake for 10-11 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from tray and cool to room temperature.

Yield: 26 cookies.

Serving Size: 1 cookie. Each serving size contains 1 tsp (5 mL) of flax.

Nutritional Analysis

Total Fat3.5 g
Cholesterol5 mg
Carbohydrates13 g
Fiber1 g
Sugars7 g
Protein1 g
Sodium150 mg
Potassium102 mg

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