Peanut Butter Pretzel Chocolate Chip Cookies (Gluten Free & Vegan) |
Author: Sarah Hornacek
Cook time: 10 mins
Total time: 10 mins
- 2¼ cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup cane sugar
- ½ cup coconut oil, softened
- ⅔ cup natural creamy peanut butter
- ¼ cup So Delicious unsweetened coconut milk, room temperature
- 2 tablespoons pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 cup chopped gluten free pretzels
- 1 cup dairy free chocolate chips
- Preheat oven to 350 degrees.
- Prepare large cookie sheets by lining with parchment paper.
- In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
- In large bowl of standing mixer, cream together brown sugar, sugar, coconut oil and peanut butter, for 1-2 minutes.
- Add coconut milk, maple syrup and vanilla. Mix until blended.
- Add flour mixture and continue to beat until combined. Stir in chopped pretzels and chocolate chips.
- Cookie dough will be slightly crumbly. Scoop and roll 2-tablespoon size scoops of cookie dough into balls.
- Place on cookie sheet and slightly flatten.
- Bake for 10-12 minutes.
- Remove from oven and let cool on pan for 2 minutes. Transfer to cooling rack to cool completely. Store in air-tight container.
Recipe by Ask Anna at https://askannamoseley.com/2014/06/peanut-butter-pretzel-chocolate-chip-cookies/
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