In large bowl, whisk together egg, sugar, oil, and molasses. In small bowl, stir together flours, flaxseeds, baking soda, cinnamon, and ginger.
Add flour mixture to wet ingredients in large bowl and stir together until well mixed.
Cover bowl with plastic wrap and refrigerate for a minimum of 30 minutes or until dough is firm enough to roll into a ball without sticking to your fingers.
Scoop dough by 1 heaping measuring teaspoon at a time. With palms of hands, roll dough into a ball. Repeat with remaining dough, placing balls, 2 inches apart (they will spread out!), on ungreased baking sheet.
Bake cookies 8-10 minutes or until edges of cookies are brown. Let cookies cool on baking sheet before removing.
Notes
Per serving: 6% Daily Value (DV) calcium; 10% DV iron
Nutrition
Nutrition Facts
Ginger Snap Holiday Cookies
Amount Per Serving (2 cookies)
Calories 140Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 10mg3%
Sodium 105mg5%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.