Eosinophilic Esophagitis Friendly Chewy Gingerbread Cookies
Total time1 hr 32 min
Prep time20 min
Cook time12 min
4.7(29)
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Learn more →Ingredients
24 servings
- 2 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground black pepper
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ¼ cup granulated sugar, for rolling
Instructions
- 1
Whisk together the flour, ground ginger, cinnamon, cloves, black pepper, baking soda, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and dark brown sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
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