Flaxseeds have been there for ages and has several health benefits. Here is a delicious cookie recipe with flaxseeds and figs. The ground flax adds a nutty flavour and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special.
Ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar, divided
1 large egg, separated
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons plus 1/4 cup ground flaxseed
1/4 teaspoon cream of tartar
1/4 teaspoon ground cinnam
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup figs
Directions:
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a non-stick baking tray.
Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseed, cream of tartar, cinnamon, nutmeg and salt in another bowl.
Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
Place the egg white in a. Combine the remaining 1/4 cup each brown sugar and ground flaxseed in a dish.
Make slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb into the middle of each cookie and spoon enough figs, 1/4 teaspoon in the centre.
Bake the cookies in batches for 15 to 17 minutes. Leave on a wire rack to cool.
