Eosinophilic Esophagitis Friendly Oatmeal Raisin Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.8(7)
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Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup (2 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. - ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ 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. - 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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