1tbspGround Flax PLUS 3 tbsp Waterallow to sit for 15 minutes
2cupsAll Purpose Flour
2teaspoonsBaking Soda
1teaspoonCinnamon
1/8teaspoonSalt
1/2cupPowdered Sugarfor rolling
Instructions
Melt butter and chocolate. I used the microwave. Stir until smooth.
Beat in brown sugar and corn syrup until blended. Beat in flax egg.
In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture.
IMPORTANT: Refrigerate, covered, until firm, about 1 hour.
Preheat oven to 350°.
In a shallow bowl, add confectioners' sugar. Shape dough into 1-1/2-in. balls and roll in confectioners' sugar mixture. Place 2 in. apart on parchment or silpat lined baking sheets.
Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. Yields about 24 cookies.
Notes
The dough will be sticky after mixing so it’s important to refrigerate at least 1 hour before attempting to roll into balls.