These Cookie Crisps are unlike any cookie I've ever baked. Out of the oven they were what I expected, a cookie that left me wanting more. Another bite. These Cookie Crisps were not like any cookie I've ever had before because these left me full after only two of them.
The best way to describe these Cookie Crisps are a gingersnap made healthy. Whole wheat flour and flaxseed are the base of the cookie. Flaxseed is rich in alpha-linolenic acid, omega-3 fatty acid, similar to that those found in fish. Flaxseed has been shown to play a role in fighting heart disease by lowering cholesterol.
Mr. Sideline Chef, itty bitty, and myself just loved these cookies. Being able to eat cookies when on a "diet" is a great perk. These cookies excite me. I'll be looking forward to making them again. Maybe crushing them and adding to a bowl of vanilla ice cream with some peanut butter and chocolate sauce. Yummy!
Makes 10 Servings (Serving size = 3 cookies)
Stars of the Show:
- 2 cups whole wheat pastry flour
- 2 tbsp flaxseed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 4 tbsp trans-free margarine, softened
- 2 tbsp canola oil
- 1/3 cup packed brown sugar
- 1/2 cup honey
- 1 large egg
Preheat the oven to 350°F. Coat 2 baking sheets with cooking spray.
Combine the flour, flaxseed, baking soda, salt, cinnamon, and ginger in a medium bowl. Set aside.
Cream the margarine, oil, brown sugar, honey, and egg with a hand mixer. Add the reserved dry ingredients and stir until combined.
Drop by rounded tablespoons on the prepared baking sheets and bake for 10 to 12 minutes or until golden. Let cool on the trays for 5 minutes. Transfer to a rack to cool completely.
Nutritional Information Per Serving:
Protein: 3 g
Carbohydrates: 31 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 170 mg
Fiber: 3 g
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