Eosinophilic Esophagitis Friendly Molasses Spice Cookies
Total time1 hr 32 min
Prep time20 min
Cook time12 min
5.0(12)
About FigFig 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
- 2 ¼ cups 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. - 2 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground black pepper
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 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 vanilla extract
- ½ cup granulated sugar, for rolling
Instructions
- 1
Whisk together the flour, baking soda, ginger, cinnamon, cloves, black pepper, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!