Eosinophilic Esophagitis Friendly Dairy Free Molasses Cookies

Total time1 hr 27 min

Prep time15 min

Cook time12 min

4.5

(11)

Eosinophilic Esophagitis Friendly Dairy Free Molasses 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 cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp salt
¾ cup dairy free butter, softened
1.333 cup granulated sugar
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.
⅓ cup unsulfured molasses
1 tsp vanilla extract

Instructions

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