Eosinophilic Esophagitis Friendly Vegan Molasses Cookies
Total time1 hr 2 min
Prep time15 min
Cook time12 min
4.8(11)
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Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 ¼ 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 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup vegan butter, softened
- 1.250 cup organic cane sugar
- ⅓ cup unsulfured molasses
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, ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined.
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