Low Sodium Gingerbread Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the dough

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
½ cup (1 stick) unsalted butter, softened
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 cup powdered sugar, sifted (optional)
1 ½ tbsp milk (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

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