Eosinophilic Esophagitis Friendly Dairy Free Chocolate Chip Cookies
Total time1 hr 13 min
Prep time15 min
Cook time28 min
4.5(15)
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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. - 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) dairy free butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
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. - 2 tsp vanilla extract
- 2 cups dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the dairy free butter, granulated sugar, and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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