Eosinophilic Esophagitis Friendly Homemade Vanilla Wafers

Total time1 hr

Prep time15 min

Cook time15 min

4.6

(19)

Eosinophilic Esophagitis Friendly Homemade Vanilla Wafers

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Ingredients

6 servings

½ cup (1 stick) 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.
⅔ 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.
2 tsp pure vanilla extract
2 tbsp whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 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.
½ tsp baking powder
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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