Eosinophilic Esophagitis Friendly Vegan Cookie Bars
Total time1 hr 13 min
Prep time15 min
Cook time28 min
4.9(27)
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bars
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup organic cane sugar
- 2 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
- ½ tsp fine salt
- 1 cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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