Eosinophilic Esophagitis Friendly Dairy Free Gingerbread Cookies
Total time1 hr 44 min
Prep time20 min
Cook time24 min
4.6(28)
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Learn more →Ingredients
24 servings
For the dough
- 3 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
- ½ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- ¾ cup dairy free butter, softened
- ¾ cup packed dark brown sugar
- 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. - ⅓ cup unsulfured molasses
- 1 tsp vanilla extract
Instructions
- 1
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a large bowl until evenly combined. Set aside.
- 2
Beat the softened dairy free butter and brown sugar together in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium speed until light and fluffy, about 2–3 minutes.
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