Eosinophilic Esophagitis Friendly Vegan Chocolate Chunk Cookies
Total time1 hr 2 min
Prep time15 min
Cook time12 min
5.0(25)
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
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- ¼ cup organic cane sugar
- 1 tsp pure 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
- 1 tbsp plant-based milk
- 6 oz vegan chocolate, roughly chopped into chunks
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, beat the softened vegan butter, brown sugar, and cane sugar together with a rubber spatula until smooth and well combined, about 2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!