Eosinophilic Esophagitis Friendly Vegan Stained Glass Cookies
Total time1 hr 52 min
Prep time40 min
Cook time12 min
4.9(19)
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Learn more →Ingredients
24 servings
For the dough
- 1 cup vegan butter, softened
- ¾ cup organic cane sugar
- 3 tbsp aquafaba
- 1 tsp vanilla extract
- 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. - ½ tsp baking powder
- ¼ tsp salt
For the stained glass
- 4 oz vegan hard candies, assorted colors (about 1 cup crushed)
Instructions
- 1
Sort the hard candies by color into separate zip-top bags. Seal the bags and crush the candies with a rolling pin until they form coarse crumbs, about the size of small pebbles. Set aside by color.
- 2
Beat the softened vegan butter and organic cane sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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