Molasses Crackle Cookies

Ingredients

• 0.5 cup apple butter spread unsweetened (such as Tap 'n Apple)
• 2 teaspoons baking soda 
• 1 large egg white 
• 0.3 cup flaxseeds 
• 1 tablespoon flaxseeds 
• 2 cups flour all-purpose
• 1.3 teaspoons ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.3 cup blackstrap molasses 
• 0.5 teaspoon salt 
• 1.3 cups sugar divided
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup meal. Lightly spoon the flour into dry measuring cups, and level with a knife.
2. Combine flaxseed meal, flour, and the next 5 ingredients (flour through ginger); stir with a whisk.
3. Combine 1 cup sugar, apple butter, molasses, oil, and egg white, and stir with a whisk.
4. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap; place bowl in freezer 1 hour.
5. Preheat oven to 35
6. Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each.
7. Combine 1/3 cup sugar and 1 tablespoon flaxseed in a small bowl; roll balls in the sugar mixture.
8. Place 2 inches apart on baking sheets coated with cooking spray.
9. Bake at 350 for 13 minutes or until golden. Cool for 5 minutes on pans.
10. Remove the cookies from pans, and cool completely on wire racks.
11. Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Sharpe, coat, and bake as instructed.