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Sometimes it’s fun to try something new! In this case, it’s gluten-free and vegan molasses cookies. That means there’s no gluten (obviously), but also no butter or eggs.
This is not how I usually bake, so it seemed a little strange at first, but it came out really well!
-Instead of an egg, I used a chia egg. To make a chia egg, add 1 tablespoon of chia seeds and 2 1/2 tablespoons of water to a small cup. Stir and let it sit for 5 minutes until it’s the consistency of a gel.
-The batter will feel sort of dry and crumbly, but it should be able to keep its shape when formed into a ball.
-When the cookies are baking, the ball shape will basically not change. When they come out of the oven, smash them down with a spatula until they’re flat like a cookie. I almost called these cookies Molasses Smash Cookies (but I’m not sure if that’s actually a thing…).
-Let the cookies cool before eating them! When they’re warm you may think that you did something wrong. The longer they sit, the more chewy and yummy they become!
See more frugal recipes!