My brain is just not working with me today.
After a late-night call in Ontario last night, I’m completely beat. Three hours total drive time, six hours on set, all so I could spent about thirty minutes as background in ONE SHOT. That’s right, folks. I think that’s a record for me.
At least we were handsomely compensated for gas. Or more, they claim we will be.
Late nights mean oversleeping, and oversleeping means I spend the day groggy and foggy. Among my first waking thoughts this morning was the acknowledgement that I needed a sugar fix, stat.
These cookies are by no means short on sugar. Plus they’re so easy to throw together, you can even do it in a sleep-deprived stupor. I know from experience.
I’ve actually been wanting to make molasses cookies for months now. Growing up, I always loved the store-bought ones — you know, the giant ones shaped like flowers — which confounded just about everybody, myself included, because I HATE molasses itself. I guess it somehow magically becomes tolerable in cookie form. Like raisins.
… I take that back. Raisins are gross no matter where you put them.
So whether you’re recovering from a crazy Friday night, gearing up for a crazy Saturday night, or a little bit of both, it’s safe to say you’re probably in need of a sugar buzz. These cookies are so easy, you hardly have an excuse not to make them.
You can thank me for being an enabler later. Now go, and may the simple carb gods smile upon you.
ingredients
1/2 c unrefined coconut oil, melted
1/2 c sugar
2 tbsp molasses
1 tbsp ground flax seeds
1 tsp vanilla
1/4 c soy or almond milk
1 1/4 c flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp Chinese five spice *
1/2 c sugar for rolling
directions
1. In a medium mixing bowl, add oil, sugar, flax seeds, almond milk, molasses, and vanilla (make sure your milk isn’t too cold, or it will cause the coconut oil to seize up) and stir until combined.
2. Add dry ingredients (flour, baking soda, salt, and five spice) and mix to form a dough.
3. Roll dough into balls by the tablespoon and coat in the remaining sugar before placing on a cookie sheet lined with parchment paper. Bake at 350° for 8-10 minutes.
* Chinese five spice is just a blend of cinnamon, anise, ginger, cloves, and allspice. If you don’t have any five spice, use a mixture of the spices you do have.
