Eosinophilic Esophagitis Friendly Vegan Oatmeal Chocolate Chip Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.7(8)
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Learn more →Ingredients
18 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup 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. - ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups old-fashioned rolled oats
- ¾ cup vegan chocolate chips
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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