Eosinophilic Esophagitis Friendly Vegan Earl Grey Cookies
Total time1 hr 9 min
Prep time20 min
Cook time14 min
4.5(17)
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
- 2 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. - 2 tbsp loose earl grey tea leaves, finely ground
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
For finishing
- 2 tbsp organic cane sugar, for rolling
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
Grind the loose Earl Grey tea leaves in a spice grinder or mortar and pestle until they reach a fine, sandy powder with no large leaf pieces remaining.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!