Ok so I don’t have a Granny Button, but my friend does, and she graciously agreed to let me share their family recipe with you. These delicious cookies showed up at a party this weekend and they looked so wonderful! My friend offered me the recipe, saying “there’s only one egg so they’d probably be pretty to easy veganize” – and she was so right. Came out perfectly, with some healthy tweaks as well (some whole wheat flour here, some turbinado there… not saying they’re a health food though :) ). When I started this blog I started out with a series on veganizing your favorites, and I’m bringing it back because this cookie recipe definitely deserves a spot in that series! Ridiculously easy and SO good. Thick and chewy with deep flavors and turbinado on the outside for just a perfect little crunch. :)
In front of the Chanukah candles, night 1 :)
Granny Button’s Molasses Cookies
1 T flax seed meal for 1 flax egg (directions below)
3/4 C vegetable shortening
1/2 C turbinado (plus extra for rolling)
1/2 C brown sugar
4 tbsp molasses
1 C white whole wheat flour
1 C all purpose flour
1 ½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
½ tsp ginger
1. Preheat oven to 350 degrees.
2. Mix the flax seed meal with 3 T water to create one flax egg; set aside.
3. Add all other ingredients to a bowl. Add flax egg mixture last. Mix everything together until a uniform dough forms.
4. Roll into little balls (1inch or so) and roll in extra turbinado. Place on baking sheet more than an inch apart from each other.
5. Bake at 350˚ 9-11 minutes.
Enjoy!!
Yum.
