Eosinophilic Esophagitis Friendly Vegan Matcha Cookies
Total time59 min
Prep time15 min
Cook time14 min
4.8(25)
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Learn more →Ingredients
18 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ 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 matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan white chocolate chips (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large bowl, beat the vegan butter and organic cane sugar with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the flax egg and vanilla extract and beat on low until fully incorporated.
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