Oh, hi! I don’t know if this has been scientifically proven but for me studying seems a little more bearable after a mild dose of procrastination. In high school when forced to write long & boring papers; I would always bake first and then magically all these words would spill onto my paper. For some odd reason the whole process of baking never seizes to bring ideas into my head! If you’re not much a baker I’m not sure if this study strategy will work for you. Though, I’m convinced that if you squeeze sometime for doing whatever it is you love doing; it will make your studying process a whole lot easier. Kind of like a pre-reward, you know? 😉
Magical Studying Cookies
Makes 36 bite-sized cookies or 15 generous-sized cookies! (inspired by Babycakes)
- ¾ cup canola or coconut oil
- 1/3 cup unsweetened applesauce
- 1 teaspoon salt
- 3 tablespoons blackstrap molasses
- 2 tablespoons vanilla extract
- 1 ¼ cup sugar or 2/3 cup maple syrup
- 2 cups unbleached flour (for gluten free cookies try Bob’s Redmill Gluten Free Baking Flour and you may want to add 11/2 teaspoon xanthan gum to keep the cookies in tact!)
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- ¼ cup flax meal (you can omit but this gives it a nice nutty taste)
- 1 teaspoon baking soda
Preheat your oven to 325 degrees. Line 2 baking sheets with parchment paper or coat them with a thin layer of oil.
In a medium sized bowl, combine the oil, apple sauce, salt, molasses, vanilla, and sugar (or maple syrup.) In another bowl whisk together flour, flax, cinnamon, ginger, and baking soda. Carefully add the dry ingredients to the wet mixture and stir until dough is formed.
Using a spoon, hands, or if you have one a melon-baller, scoop the dough onto the prepared baking sheets. Gently flatten each cookie with your hand and bake for 15 minutes. The finished cookies should be crisp around the edges and soft in the center. Allow these to cool down a bit before eating and enjoy them with a steaming cup of tea. Mmm!