Eosinophilic Esophagitis Friendly White Peach & Cardamom Oat Cookies
Total time1 hr 4 min
Prep time20 min
Cook time14 min
4.7(4)
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Learn more āIngredients
18 servings
For the cookies
- 1 cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - Ā¾ cup granulated sugar
- Ā¼ cup light brown sugar, packed
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 Ā½ 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 cups old-fashioned rolled oats
- 1 tsp ground ceylon cinnamon
- Ā¾ tsp ground cardamom
- Ā½ tsp baking soda
- Ā½ tsp fine sea salt
- 1 cup fresh white peach, peeled and cut into Ā¼-inch dice (about 1 medium peach)
Instructions
- 1
Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, rolled oats, Ceylon cinnamon, cardamom, baking soda, and salt until evenly combined. Set aside.
- 2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a rubber spatula or hand mixer until pale and fluffy, about 2ā3 minutes.
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