Eosinophilic Esophagitis Friendly Vegan Iced Lemon Cookies

Total time44 min

Prep time20 min

Cook time14 min

4.7

(24)

Eosinophilic Esophagitis Friendly Vegan Iced Lemon Cookies

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Ingredients

24 servings

For the cookies

1 tbsp ground flaxseed
3 tbsp water
½ cup vegan butter, softened
¾ cup organic cane sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
1 ¾ 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.
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5–10 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

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