These delicious treats contain flax seed, making them a nutritious snack.
2 cups wheat flour (buckwheat flour works really well too)
2 teaspoons baking soda (I use the kind with out aluminum)
1/2 teaspoon sea salt
1 teaspoon organic cinnamon
2 teaspoon freshly grated ginger
1/2 teaspoon of ginger powder
1/2 teaspoon cloves)
3/4 cup organic coconut oil
1 cup raw turbando sugar
1/4 cup of Flax goo ( 2 tablespoons of milled flax with 1/4 cup boiling water allow to sit for 10 minutes)
1/4 cup molasses
2 tablespoons apple sauce
a small bowl of turbando sugar for dipping
Preheat oven to 350.
Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix.
Form into 1inch balls, dip just the top into tubando sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes Let the cookies cool for just a few minuntes. on the sheet before transfering them to a cooling rack. Don’t over cook or they will be hard when they cool.