Heather’s Vanilla Flax Gingersnap Cookies

Servings: 30-40 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

Take me to the recipe

These crispy, wholesome vanilla flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

These crispy, wholesome flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

I always love when readers send me recipes.

This is a recipe that Heather from Calgary shared with me. She was on a recent visit to my hometown and discovered a great cookie made by the Sackville New Brunswick-based bakery, Kookie Kutter.

Heather wrote: “On a recent visit in Rothesay I discovered Kookie Kutter Vanilla Flax Snaps.  I want to try and recreate them at home in Calgary as they are not sold here.  I can only bring so many back in my carry-on….”

Heather went on to create a couple of versions of the vanilla flax snaps and my favourite includes Crosby’s fancy molasses.

These crispy, wholesome flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

If you love digestive cookies then you’ll be excited by this recipe.

To me they taste a bit like a spiced digestive cookie but may be a little less sweet. They’re extra wholesome too and have a wonderful crispy texture.

This is an extra easy recipe that can be mixed by hand. It took me less than 10 minutes to get these cookies mixed up, shaped into a log and into the freezer.

Heather’s Vanilla Flax Gingersnap Cookies Recipe

Makes about 4 dozen cookies

Ingredients:

  • ¾ cup ground flax seeds (flax meal)
  • 1 ¼ cups all-purpose flour
  • 1 cup rolled oats, ground in food processor approx. 10 sec
  • 1 tsp. baking soda
  • 1 ¼ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp. salt
  • 1/3 cup canola or other vegetable oil
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup sugar
  • 1 Tbsp. vanilla
  • 1 – 3 Tbsp. water

Instructions:

  1. In a medium bowl whisk together flax, flour, rolled oats, baking soda, spices and salt.
  2. In another bowl, whisk together oil, molasses, sugar, vanilla and 1 tablespoons of water.
  3. Stir dry ingredients into wet and mix until well combined, adding more water if necessary, 1 tablespoon at a time.
  4. Form into a 10” x 3” log, wrap tightly in parchment paper or plastic wrap, and freeze for 45 minutes.
  5. Preheat oven to 350 F and line baking sheets with parchment paper.
  6. Slice dough into thin slices using a serrated knife. Try to cut the slices as close to 1/8 inch as you can but not more than 1/4 inch.
  7. Place on baking sheets and bake for 13-15 minutes. Cool on baking sheets.

Dough freezes well if you do not want to bake all at once. Thaw for 5 minutes before slicing.

Nutritional info:

Per cookie: Calories: 71, Fat: 3.4 g, Saturated Fat: .3 g, Cholesterol: 0 mg, Sodium: 48 mg, Carbs: 9.2, Sugar: 3 g, Protein: 1.5 g, Fibre 1.3 g, Potassium: 79 mg, Calcium: 18 mg

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Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

Servings: 60 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

Marshlands Inn gingersnaps

Gingersnaps cookies are meant to snap.

That’s how they got their name. It’s what gives them a pleasing crunch and makes them great for dipping in tea and hot chocolate.

 

Some of the best gingersnap recipes are really old, from the days when baked goods were less sweet and sweet treats in general (on the East Coast anyway) had a simple beauty. 

Marshlands Inn gingersnaps

When I was growing up my mom and dad spent many years carting my older siblings back and forth to Mount Alison University in Sackville, New Brunswick. Sometimes they’d need to stay overnight so would book into the Marshlands Inn, a storied bed and breakfast that was known for its gracious hospitality and food. In particular it was the Marshlands gingersnaps that became famous in our house. Mom said that in the evenings they were always treated to crispy-thin gingersnaps and hot cocoa in the library.

 

Marshlands Inn Gingersnaps

Marshlands gingersnaps are ice-box cookies, meaning you mix them up, roll them into logs and leave them in the fridge or freezer until you’re ready to bake them. They’re the ultimate in convenience food — when you’re craving cookies you just slice and bake.

 

Marshlands Inn Gingersnap Recipe

Makes about 5 dozen cookies (makes a half batch of the original recipe)

 Ingredients:

  • 1/2 cup butter, melted (the original recipe called for chicken fat)
  • 1/4 cup sugar
  • 3/4 cup molasses
  • 2 1/2 cups flour (just enough to make a soft dough that will hold its shape)
  • 1 heaping tsp baking soda
  • 1/4 tsp salt
  • 1 heaping tsp ginger

Instructions:

  1. Add sugar to the melted butter. Stir in molasses.
  2. Sift flour, baking soda, salt and ginger into the wet ingredients.
  3. Blend into a soft but not sticky dough. Shape into a log, wrap and chill for a few hours.
  4. When ready to bake, preheat oven to 350 F, slice as thin as possible, place on a parchment-lined baking sheet and bake 8-10 minutes.

Watch closely so the edges don’t brown too much.

If you love cookies that snap! try our Classic Gingersnap Cookies or our Chocolate Gingersnaps

choc gingersnapsGingersnap cookie stacks

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.


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