Today I’m sharing a yummy cookie recipe. For the actual recipe, you’ll need to go here to Lauren’s Latest. What I’ve listed below is how I make mine non-dairy (and a few other changes as well).
1/2 c butter flavored shortening (I’ve not tried using Earth Balance, but it should work too)
1 cup sugar (for 1/2 c sugar and 1/2 c brown sugar) + 2-3 tbsp molasses
2 egg whites (for 1 egg)
Gingerdoodles – two sizes.
These cookies are so delicious. I used a small cookie scoop and they are perfectly bite sized…and so hard to eat just one.
Also, these freeze well (see the first picture – you can see it’s frosty).