Eosinophilic Esophagitis Friendly Vegan Sugar Cookies
Total time1 hr 39 min
Prep time25 min
Cook time14 min
4.8(4)
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Learn more →Ingredients
24 servings
For the cookies
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup vegan butter, softened
- ¾ cup organic cane sugar
- 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 glaze
- 1 ½ cups powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
- vegan food coloring (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Beat the softened vegan butter and organic cane sugar together in a large bowl with an electric hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy.
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