Eosinophilic Esophagitis Friendly Maple Oatmeal Cookies

Total time39 min

Prep time15 min

Cook time14 min

4.8

(9)

Eosinophilic Esophagitis Friendly Maple Oatmeal Cookies

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Ingredients

24 servings

1 cup (2 sticks) 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.
¾ cup packed light brown sugar
¼ cup pure maple syrup
2 large eggs
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.
1 tsp vanilla extract
1 ½ 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.
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
½ cup raisins (optional)

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 and brown sugar together with an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

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