Eosinophilic Esophagitis Friendly Vegan Cranberry Orange Cookies
Total time49 min
Prep time15 min
Cook time24 min
4.8(19)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 ¾ 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 baking powder
- ¼ tsp salt
- 1 cup dried cranberries
- ½ cup white chocolate chips (optional)
Can be omittedwhite chocolate chips
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). Line two baking sheets with parchment paper.
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