Sorghum Says You're Welcome Vegan Cookies

Molly Shannon made me do it.

Wait! If you are going to make these cookies, stop reading right now and combine one Tablespoon of ground flaxseed (if you have whole, use your coffee grinder or blender) with 3 Tablespoons of water. Mix well and put that in the fridge.

So, Molly Shannon. We watched this movie of hers last night, and it was the most depressing movie, like, ever. Anyway, she's a vegan, and today I'm a-gonna vegan cookie it up.

Now, let's talk about sorghum. If you are not from Appalachia, you likely don't know what I mean. So, let me 'splain for you: you know how you like molasses? Sorghum is the more awesome part of the molassesy world. It's made similarly, but from the sweet sorghum plant instead of sugar cane. I just learned that the crop also produces roughly the same amount of ethanol per bushel as corn, so clearly it wants to run your life, be in your belly, and make your car go zoom. Thanks, Sorghum.

"You're Welcome." -Sorghum

Ok, on to the instructification:

First, do that flaxseed thing I mentioned earlier. It turns out you can mix 1T ground flaxseed with 3T water and chill it for about an hour to create a vegan one-egg equivalent for baking. Yes, you can taste the nuttiness some, but I like it.

Preheat your over to 365. Melt (just enough, you don't want it hot) 1/2 cup extra virgin coconut oil

combine with 1/2 c demerara sugar, two good dashes of Angostura bitters and 1/3 c sorghum and mix well.

Meanwhile, in another bowl, combine:

1 3/4 c whole wheat pastry flour

1 T vital wheat gluten

2 t. baking soda

1 t. ground ginger

1/2 t. ground cinnamon

give that a quick whisking together, then add the awesome vegan non-egg to the wet ingredients and whisk until fully combined. now, mix the two bowls of goodness together. it will be thick, so just dump and smoosh it with a spatula until it's like a thick dough.

spray your cookie sheet with a bit of cooking spray, and then roll the dough into 3/4" balls and drop onto the sheet. They don't expand much beyond a little fluffing up during cooking, so go ahead and put as many on there as you like. i also recommend making all of your balls in one fell swoop, because the longer the dough sits, the more sticky it becomes...roll like crazy while that coconut oil is still working for you. now, i suppose you could just use 3/4 cup coconut oil, like the recipe i based this on suggests, but where's the fun in that?

so, anyway, bake until your kitchen smells awesome, 7-9 minutes. let them sit on the sheet for just a couple of minutes before you move them. they're done when they have a few cracks in the top. Enjoy!