flax & gingerbread cookies.

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Recipe recently featured on the Pure Barre Blog.

The holidays are centered around family, friends, and of course food. That is why this is one of my favorite times of the year! I love sneaking healthy ingredients into desserts and tasty, savory dishes. My Gingerbread cookie recipe contains ground flax seed, which adds fiber, protein and good healthy fats. The best part about adding flax into these cookies is that it nourishes your body, and you can’t even taste it! We promise it will taste like a class gingerbread recipe. This cookie is soft, chewy, slightly crunchy, spicy and sweet all at the same time.

Nutrition for Ground Flaxseeds: (2 Tablespoons)

  • 60 calories
  • 4.5g fat
  • 3.5g polyunsaturated fat
  • 4g carbohydrates
  • 4g fiber
  • 3g protein

Health benefits of Ground Flaxseed

  • Antioxidant
  • Contains fiber (soluble & insoluble)
  • Contains protein
  • Good course of omega-3 fatty acids

RECIPE: (makes 35-40 gingerbread men)

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and 1/3 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons molasses
  • 2 and 2/3 cup whole-wheat flour
  • 1/3 cup ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 Tablespoon ginger
  • 1 Tablespoon cinnamon
  • ¼ teaspoon salt
  • molding chocolate & sprinkles for decorating

INSTRUCTIONS:

  • In a large bowl beat the softened butter and sugar with an electric mixer until fluffy.
  • Add molasses, egg and vanilla and mix until smooth.
  • In a separate bowl, mix the whole wheat flour, flaxseed, baking soda, cloves, nutmeg, ginger, cinnamon and salt.
  • Add the dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
  • Remove the dough from the bowl and place on a large piece of wax paper.
  • Press dough together until it forms one big ball.
  • Place dough in the fridge for about 2 hours until firm (this will make it easier to roll out).
  • Flour a flat surface and cut the dough into about 3 pieces.
  • Use a rolling pin to roll out the dough evenly until it is about 1/3 inch thick.
  • Cut dough with cookie cutters and place on a greased or non-stick baking sheet.
  • Bake at 350 degrees for about 8-10 minutes (8 if you want softer, 10 if you want crunchier).
  • Cool cookies on wire rack and repeat with the rest of the dough.
  • Decorate however you please with molding chocolate and sprinkles!

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