Eosinophilic Esophagitis Friendly Vegan Cut-Out Sugar Cookies
Total time1 hr 37 min
Prep time25 min
Cook time12 min
5.0(30)
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
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 1 cup vegan butter, softened
- 1 cup organic cane sugar
- 2 tsp vanilla extract
- 3 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. - 1 tsp baking powder
- ½ tsp salt
- 2 tbsp plant-based milk
For the icing
- 2 cups powdered sugar, sifted
- 3–4 tbsp plant-based milk
- ½ tsp vanilla extract
- vegan food coloring, as desired (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
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!