Welcome to the week that will be full of alcohol and baked goods. Because that’s what my weekend was full of. Partially influenced by hormones and partly by the cold, I spent my weekend eating surprisingly healthy meals (I loaded up on salads, roasted veggies, surprisingly healthy pasta sauce, and skewered Brussels sprouts from a food truck. Yeah. Preston even ate Brussels sprouts twice and actually liked them. Both times. So proud.), but added generous amounts of sugar and alcohol. That’s just what I wanted, apparently.
First up are these molasses cookies. I wanted to make molasses cookies for awhile, but didn’t want to do a blind experiment. So I planned to search for a recipe to use. Then I happened to open a random email from some list I signed up for and have never acknowledged before – Top Recipes on Pinterest, and guess what was up front? These molasses cookies. They looked perfect.
They were really easy to veganize. Here are the substitutions I made:
1 large egg >> 1 “flax egg” (mix 1 T ground flax seeds with 2 T water and let sit until it gels up)
butter >> Earth Balance margarine
That’s it! Just follow the recipe and enjoy 🙂 They are so warm and chewy and satisfying. I want to dip them in hot chai tea or a soy nog latte. Nom.
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