Eosinophilic Esophagitis Friendly Vegan Brownie Cookies
Total time1 hr 14 min
Prep time20 min
Cook time24 min
4.8(18)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 6 oz vegan chocolate, roughly chopped
- ¼ cup vegan butter
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- ¾ cup 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. - 3 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
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
Combine the chopped vegan chocolate and vegan butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat.
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