Eosinophilic Esophagitis Friendly Vegan Birthday Cake Cookies

Total time59 min

Prep time15 min

Cook time14 min

Eosinophilic Esophagitis Friendly Vegan Birthday Cake Cookies

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
See all
3 tbsp water

For the cookies

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.
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
¾ cup vegan butter, softened to room temperature
¾ cup organic cane sugar
¼ cup powdered sugar
2 tsp vanilla extract
½ tsp almond extract
2 tbsp dairy free milk
½ cup rainbow sprinkles, plus more for topping

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.

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