Eosinophilic Esophagitis Friendly Vegan Lemon Crinkle Cookies
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.9(13)
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Learn more āIngredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the dough
- Ā½ cup vegan butter, softened
- Ā¾ cup granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 Ā¾ 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 Ā½ tsp baking powder
- Ā¼ tsp salt
For rolling
- Ā½ cup powdered sugar, for rolling
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.
- 2
In a large bowl, beat the softened vegan butter and granulated sugar with an electric hand mixer on medium speed for 2ā3 minutes, until pale and fluffy. Add the lemon zest, lemon juice, vanilla extract, and the flax egg gel, then beat on low speed until fully incorporated.
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