Flax Cookies – Gluten Free
By Susan Arruda
YIELD: 36 cookies
150 mL butter or non-hydrogenated margarine (1/3 measure X 2)
½ cup lightly packed brown sugar
2 tsp. vanilla extract
1 cup sorghum flour
½ cup brown rice flour
½ cup arrowroot flour
½ cup ground flaxseed
5 tbsp. whole flax seeds (1/4 cup + 1 tbsp. – Reserve 1 tbsp. for sprinkling)
Combine and whip wet ingredients together in a bowl using a mixer. Combine dry ingredients in a separate bowl and add to the wet. Mix together using a large mixing spoon.
Line a cookie sheet with parchment paper. Drop spoonfuls onto baking sheet and sprinkle with reserved flax seeds. Cookies will flatten and spread so be sure to leave space between each dropped spoonful of dough.
Bake at 350 degrees Fahrenheit for approximately 10-12 minutes until cookies are golden brown.
Remove from oven and allow cooling for 5 minutes before removing from baking tray and onto cooling rack.
Cookies freeze well in an air tight container or freezer zip bag.