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Friday, October 09, 2009

Book Cooks: I Write Slow Like Molasses Cookies from Stacey Goldblatt

Today's recipe comes from Stacey Goldblatt, author of STRAY and the newly released GIRL TO THE CORE, a warm and funny YA novel about a girl struggling with self-doubt, friends, and love. Welcome, Stacey!

The title alone made me fall in love with Stacey's recipe - I Revise Slow Like Molasses...which might give you some indication of how things are going with revising CREED (but, I digress). Furthermore, Stacey eats a vegan diet and has converted the recipe - having food allergies, I appreciate people who can work around food omissions and still produce tasty sweets!

Without further ado, here's a recipe to try out this weekend, whether you are vegan or not!



These are for folks who have an affinity for gingerbread, although the consistency of the cookie is more pillowy and soft. Great served warm with cold soy moo. Enjoy!

Preheat oven to 375 degrees.

In a large bowl, whisk together until gooey:
2 1/2 tablespoons of GROUND flax seeds
3 tablespoons of water

Once you've made your gooey flax mixture (basically, your egg substitute) add and cream together with the flax mixture:

3/4 cup shortening (you can use vegetable shortening or Nature's Balance vegan shortening sticks)
1 cup brown sugar
Scant 1/4 cup of dark molasses

Set aside wet mixture.

In separate bowl stir together dry ingredients:

2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon ginger

Add dry ingredients to wet ingredients. Mixture will feel dry and crumbly. (If you're worried about it, you can moisten with up to 1/4 cup of soy milk, but the result will be a flatter cookie. I recommend weathering through the crumbly mix.)

Grab about a tablespoon of the crumbly cookie batter, smoosh together in a fist to make it congeal and then gingerly roll into ball. Repeat! Once you've got your cookie balls, roll in granulated sugar or turbinado sugar. Place on cookie sheet, ever so slightly smoosh the balls down with your palm and bake at 375 degrees for 10-12 minutes.

Makes about two dozen puffy cookies.


No doubt Molly from GIRL TO THE CORE would soothe her broken heart and feed her spirit with a few of these tasty morsels. Thank you, Stacey!


  1. Brilliant! I can't wait to try these. I've been a lacto-ovo-vegan for 4 weeks now, and i also appreciate those friendly recipes.

  2. Oooh, let me know how they turn out, Cinde!