Eosinophilic Esophagitis Friendly Low-Sugar Oatmeal Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.7(15)
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp light brown sugar, packed
- 2 tbsp pure maple syrup
- 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. - 1 tsp pure vanilla extract
- ¾ cup 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. - ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups old-fashioned rolled oats
- ½ cup raisins
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 butter, brown sugar, and maple syrup with an electric hand mixer on medium speed until pale and creamy, about 2 minutes.
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