Eosinophilic Esophagitis Friendly Classic Molasses Ginger Cookies

Total time1 hr 34 min

Prep time20 min

Cook time14 min

5.0

(25)

Eosinophilic Esophagitis Friendly Classic Molasses Ginger Cookies

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Chef's tip
Choose 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 baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp fine salt
¾ cup (1 ½ sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup granulated sugar, plus ¼ cup for rolling
⅓ cup unsulfured molasses
1 large egg
Chef's tip
For 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.

Instructions

1
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and 1 cup of the granulated 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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