Servings: 30-40 serving(s)
Prep time: 10 minutes
Total time: 25 minutes
Cooking time: 15 minutes
These crispy, wholesome vanilla 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.
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
- 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
- In a medium bowl whisk together flax, flour, rolled oats, baking soda, spices and salt.
- In another bowl, whisk together oil, molasses, sugar, vanilla and 1 tablespoons of water.
- Stir dry ingredients into wet and mix until well combined, adding more water if necessary, 1 tablespoon at a time.
- Form into a 10” x 3” log, wrap tightly in parchment paper or plastic wrap, and freeze for 45 minutes.
- Preheat oven to 350 F and line baking sheets with parchment paper.
- 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.
- 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.
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
One more thing…
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