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Prep time
1 hour -
Cook time
20 minutes -
Makes
9
Author Notes
The Chocolate Pretzel Cookies get a makeover become allergy friendly and now are wheat, dairy and egg free. Crunchy outside and soft inside… delicious! —Limitless Allergies
Ingredients
1/2 cup
powdered confectioners sugar
3/4 cup
coconut oil or dairy free butter, softened
1/2 teaspoon
salt
1 1/2 teaspoons
vanilla extract
1 cup
dairy free semisweet chocolate chip
1 1/4 cups
gluten free flour
2 tablespoons
dairy free milk or as required (for glaze)-
coarse or rock sugar, as required
Directions
- Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F. Line a baking sheet with parchment paper.
- Place the coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, takeout and stir. Microwave additional 15 seconds until melted. Now add in flour, sugar, salt and vanilla, mix until a dough is formed.
- Break an inch of the dough. Now on a floured surface roll the dough so it becomes a rope shape.
- Turn the rope into a U shape. Then crossover the two ends so that they overlap each other, twice.
- Take the two ends and flip them over to the bottom making a pretzel shape. Then press the ends gently. Place the cookie on the prepared baking sheet. Repeat from step 3 until all the dough is used.
- Now pour the milk in a bowl and brush the cookies with it.
- Sprinkle with the rock sugar. Bake for 20 minutes. Take out and let them cool for a few minutes, enjoy!
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