Yield
3 dozen (serving size: 1 cookie)

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

EllenDeller's Review

JaninBaltimore
September 22, 2014
I love these cookies, especially because you don't need a mixer to make them and you can easily freeze some to make later. I mix them up in the morning and bake them in the evening when the oven is on for the entree anyway. One pointer: if you cannot find unsweetened apple butter, you'll probably want to cut the sugar to 2/3 cup or even a bit less. They're oversweet otherwise. I use Hodgkins Mill white whole wheat flour, which adds a texture similar to a pecan sandie cookie.

JaninBaltimore's Review

kelscooks
March 15, 2013
I used egg replacer (3/4 t and 1 T water) instead of egg white and these were yummy - will make again

kelscooks's Review

EllenDeller
November 27, 2009
Loved these cookies! They were easy, nutritious, turned out perfectly. I used 1 c. whole wheat and 1 c. white flour, but otherwise followed the recipe. The cookies look gorgeous and taste great too. Definitely a keeper.

bitchiecupcake's Review

bitchiecupcake
February 18, 2009
I will definitely make these again. Wonderful way to incorporate nutritious flax too. Very pretty cookie and the use of my canned pureed apples worked fine in this recipe. Yummy. I don't think that I would make this for a special occasion, but for a special treat its a good reliable recipe. I did almost double the spices because we like our cookies very spiced. Cooking time was dead-on, I used a medium sized cookie scoop, nice size cookies.