Eosinophilic Esophagitis Friendly Vegan Snickerdoodles
Total time49 min
Prep time20 min
Cook time24 min
4.8(30)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the dough
- 1 cup vegan butter, softened
- 1 ½ cups organic cane sugar
- 2 tsp vanilla extract
- 2 ¾ 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 cream of tartar
- 1 tsp baking soda
- ½ tsp salt
For the cinnamon-sugar coating
- 3 tbsp organic cane sugar
- 1 ½ tsp ground cinnamon
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
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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