Serves: 14 cookies

Total time: 3 ½ hours

What you need:

• ¼ cup flax seeds, finely ground in blender
• ¾ cup water
• 3 ¼ cup all-purpose flour
• 1 cup whole wheat flour
• 2 ½ tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger
• ½ tsp black pepper, ground
• 2 ¼ tsp baking soda
• ¾ tsp salt
• ½ cup molasses
• 1 ¾ cup brown sugar
• 1 ¼ cup canola oil
• 1 cup candied ginger, chopped
• 1 cup demerara sugar

How to make it:

1. Pre-heat oven at 325 degrees F. Line a sheet pan with parchment paper.
2. Whisk together flax seeds and water in a bowl.  Set aside.
3. In another bowl, measure together AP flour, WW flour, cinnamon, cloves, ginger, black pepper, baking soda and salt.  Whisk to combine and set aside.
4. In mixer with paddle attachment, emulsify molasses, brown sugar, canola oil and flax/water mixture.  Add flour mixture.  Mix halfway, add candied ginger and mix just until all flour is absorbed.
5. Refrigerate dough at least 3 hours or overnight.  Scoop into 2oz portions, flatten to 1-inch thick discs and dip both sides in demerara sugar. 
6. Place cookies on sheet pan about an inch apart. Bake at 325 degrees F for 16 minutes, turning once.