Eosinophilic Esophagitis Friendly Vegan Black Sesame Cookies
Total time44 min
Prep time20 min
Cook time14 min
4.6(26)
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
18 servings
Flax Egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Cookie Dough
- ½ cup black sesame paste
- ¼ cup tahini
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 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. - ½ tsp baking soda
- ¼ tsp fine salt
For Rolling
- 2 tbsp organic cane sugar, for rolling
For serving
- 2 tbsp black sesame seeds, for topping (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!