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Molasses Crackle Cookies

Yield 3 dozen (serving size: 1 cookie)

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

Nutrition Information

  • calories 80
  • caloriesfromfat 19 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 1 g
  • protein 1.2 g
  • carbohydrate 15.9 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 106 mg
  • calcium 12 mg

How to Make It

  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.