Here’s a recipe that I took for sugar cookies, converted to vegan using flaxseed, and crossbred them with a recipe for snickerdoodles..the resulting goodness: Flaxseed Sugardoodles! First, the healthy stuff: Brown flax is chock-full of heart healthy omega-3‘s, protein, and fiber. It has been suggested that flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. That sounds like a good rationalization to me! Second, the cookie stuff: These are super soft – similar to the Liz Lovely Snickerdudes, or as I like to refer to them..crack-cookies due to their addictive properties 🙂 ! I can’t remember where I took the two parental recipes, but here’s the resulting greatness:
2 TBSP ground flaxseed mixed with 6 TBSP of warm water
3/4 C (1.5 sticks) Earth Balance vegan butter, softened
1 C turbinado sugar (plus more for sprinkling)
1/2 tsp almond extract
2.5 C flour (I used buckwheat, but any should work)
1 tsp baking powder
1 TBSP ground cinnamon
1 tsp salt
1. Mix flaxseed with warm water, set aside.
2. Mix butter, sugar, flax/water mixture and almond extract in a bowl. In another bowl, mix flour, cinnamon, baking powder and salt. Gradually add dry mix to wet mix. Refrigerate several hours (I chilled for 2 episodes of The Shield; about 1.5 hrs).
3. Preheat oven to 400 F. Roll out little balls (just smaller than walnut size; about 2 tsp worth). Keep extra dough chilled while the batches bake.
4. Place cookies on baking sheet lined with parchment paper and bake for 8 minutes, no longer. Immediately out of the oven, sprinkle each cookie with a little turbinado sugar.
5. Transfer cookies to rack to cool completely before storing in an airtight container. Repeat with remaining dough.
Variation: You could even turn the sugar sprinkle in step 4 into a cinnamon-sugar blend for a more cinnamony-goodness cookie. These would also be good serving the role of ‘cookie/wafer’ in an ice cream sandwich…mmm..
Note: Ground flaxseed can go rancid at room temperature within a week – so if you buy ground, store it in the fridge/icebox!
An offside tidbit: Flax fiber is extracted from the skin of the stem of flax plant, and is soft, lustrous and flexible. It is stronger than cotton fiber but less elastic. Not only is flax fiber used for linen fabrics and for the manufacturing of twine and rope, it’s also used as a raw material for the high-quality paper industry for the use of printed banknotes and rolling paper for cigarettes. Just in case you find yourself on Jeopardy!