When I first found out that I could no longer eat dairy products, I didn’t know how to replace butter with other products. Non-dairy fats are sometimes hard to find at stores, or are very expensive, or they don’t taste at all like butter. I needed a fat source that the entire family could eat, fit my budget, and tasted good. I learned that with a little creativity I could cook without butter and still have delicious food.
I loved visiting my grandma’s house when I was a kid. She was a fantastic cook and Grandma. Birthdays were celebrated at her house, as well as family dinners and Thanksgiving. This is her molasses cookie recipe that we loved as kids, but with some changes to make it non-dairy.
Now, this cookie is a favorite of my family: great taste without being overly sweet and great for dunking in Almond Milk (or your favorite non-dairy beverage).
This recipe uses coconut oil, which makes it less stable than shortening, because coconut oil melts at 77 degrees. But if you love the taste of coconut oil, it makes delicious frosting.