Eosinophilic Esophagitis Friendly Molasses Cookies

Total time1 hr 32 min

Prep time20 min

Cook time12 min

4.8

(23)

Eosinophilic Esophagitis Friendly Molasses Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

1 tbsp ground flaxseed
3 tbsp water
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
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp salt
¾ cup (1 ½ 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.
1 cup granulated sugar
¼ cup packed dark brown sugar
⅓ cup unsulfured molasses

For rolling

⅓ cup granulated sugar, for rolling

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
2
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!