Eosinophilic Esophagitis Friendly Vegan Dark Chocolate Chunk Cookies
Total time1 hr 4 min
Prep time15 min
Cook time14 min
4.5(6)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 2 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. - 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup vegan butter, softened to room temperature
- ¾ cup organic cane sugar
- ¾ cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 cup vegan chocolate chips
- 4 oz vegan dark chocolate, roughly chopped into chunks
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
- 2
In a medium bowl, whisk together the flour, baking soda, and fine sea salt until evenly combined. Set aside.
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