1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 cup honey
1 egg
1 teaspoon vanilla extract
3/4 cup ground flax seed
1 teaspoon ground cinnamon extract
4 tablespoons butter, softened
1 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup rolled chocolate curls (optional)
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, cinnamon and salt; set aside.
In a medium bowl, cream together the shortening, 1 cup white sugar, and honey until light and fluffy. Blend in the egg, 1 teaspoon vanilla, 3/4 cup flour, cocoa and 1/2 cup flour. Stir in the flour mixture, mixing to combine. Drop a cookie by rounded teaspoonfuls onto parchment lined baking sheets.
Bake for 12 to15 minutes in the preheated oven, until a teal toothpick inserted comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
To make the Baking Soda: In a large nonporous glass bowl, mix 4 tablespoons cooled water, baking soda and ground cinnamon. Stir in about 1/3 cup rolled oats, melted chocolate chips and finely chopped pecans. When ready to use, stir 5 tablespoons in melted? butter or margarine. Heat thoroughly about 1 minute, until smooth.
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