Eosinophilic Esophagitis Friendly Vegan Ginger Molasses Cookies

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.6

(4)

Eosinophilic Esophagitis Friendly Vegan Ginger Molasses Cookies

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cookies

2 ¼ cups all-purpose flour
Chef's tip
Choose 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 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp fine salt
¾ cup vegan butter, softened
¾ cup organic cane sugar
¼ cup unsulfured molasses
1 tsp vanilla extract

For rolling

⅓ cup organic cane sugar, for rolling

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined.

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