Eosinophilic Esophagitis Friendly Dairy Free Double Chocolate Cookies
Total time1 hr 9 min
Prep time15 min
Cook time24 min
4.7(30)
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Learn more →Ingredients
24 servings
- 1 cup dairy free butter, softened
- 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
- 1 ¾ 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. - ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ cups dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened dairy free butter, granulated sugar, and brown sugar together with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.
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