Choco Chip and/or Butterscotch Molasses Flax Cookies
3/4 cup vegan butter
1/4 cup blackstrap molasses, optional
1/4 cup molasses
1/2 cup maple syrup (or other sweetener)
1 teaspoon vanilla extract
1/2 cup ground flax seeds
2 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
nondairy milk (we use almond milk), to thin
1 cup chocolate chips (we use dark chocolate)
1/2 cup butterscotch morsels, optional
1. Preheat oven to 375 degrees F. In a mixing bowl, mix butter, molasses, sweetener, and vanilla until whipped.
2. Mix in the rest of the dry ingredients and add a little bit of milk at a time to get it to the cookie batter consistency. Fold in chips.
3. Spoon onto a cookie sheet (we have a giant cast iron pizza sheet that works great). Bake for approximately 10 minutes or until done.
This is a very forgiving recipe and you can switch it up to your likin'! My hubby likes more sweetener than he does molasses, so sometimes I use less molasses and more maple syrup.
This makes big, very moist, fluffy cookies!
Source of recipe: My hubby and I made this recipe up one cookie-craving night!