Maple Cookies

Ingredients

• Flaxseed

  Seeds

  ½ tbsp, ground or 4g

• Water

  Plain, clean water

  1 ½ tbsp or 22g

• Brown sugar

  ½ cup packed or 110g

• Maple syrups

  ½ cup or 161g

• Vanilla extract

  ½ tsp or 2g

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Powdered sugars

  1 cup sifted or 100g

• Maple syrups

  ⅛ cup or 40g

• Brown sugar

  ¼ cup packed or 55g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  ¼ cup or 61g

• Butter

  Unsalted

  ½ cup or 114g

Directions

1. Preheat the oven to 350°F and line baking sheets with parchment.
2. Stir the ground flaxseed and water together in a small bowl and let stand 5–10 minutes to gel and form a flax "egg."
3. In a large bowl, cream the unsalted butter with first portion of packed brown sugar until light. Beat in the flax "egg", first portion of maple syrup, and vanilla until smooth.
4. Whisk the whole-wheat flour, baking soda, and salt together, then add to the wet ingredients and mix just until a soft dough forms.
5. Scoop and roll dough into 1-inch balls, then coat in the granulated sugar.
6. Arrange on prepared sheets about 2 inches apart and gently flatten each ball slightly.
7. Bake 8–10 minutes, until the edges are set and tops look dry. Cool on the sheet 2 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk the powdered sugar, remaining maple syrup, and the remaining brown sugar. Add soy milk a little at a time until spreadable, then glaze the cooled cookies.