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

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

One more thing…

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