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!

Notes:
-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!