Eosinophilic Esophagitis Friendly Maple-Ginger Apple Oat Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.6(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. - ½ cup 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
- 1 tbsp fresh ginger, finely grated
- 1 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. - 1 ½ cups rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 medium apple, peeled and finely diced (about ¾ cup)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large mixing bowl, beat the softened butter and maple syrup together until smooth and well combined, about 1 minute. Add the egg and vanilla extract and beat until fully incorporated.
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