Friday, March 4, 2016

Ginger Snap Cookies

1 flax egg  (1 Tbsp flax meal , 3 Tbsp water)
1/2 cup brown sugar 
1/4 cup almond butter 
     4 tablespoons molasses
1/4 cup tahini
     3/4 teaspoon ginger 
     1/2 teaspoon cinnamon 
     1/4 teaspoon nutmeg 
     1/4 teaspoon salt 
     1/2 teaspoon baking soda
1 1/2 cup whole wheat pastry flour 


In large mixing bowl, prepare flax egg by mixing flax and water and letting rest for five minutes.
 Add brown sugar, molasses, almond butter, tahini, spices , salt, and baking soda. Mix together.
Add flour to the wet ingredients, stir until well combined 
Dough should hold it's shape when pressed, but not feel dry. Add 1-2 tbsp of
water if necessary.

Cover and chill for at least one hour.
Roll into balls, dip top of ball into raw sugar (if desired) and flatten slightly.
Bake at 350°
For soft cookies bake 10 minutes
For crunchy cookies bake 12 minutes