3-INGREDIENT PRETZEL COOKIES

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Ready for something different? Though these may look like ordinary cookies, they are made from a rather unusual ingredient: pretzel flour.

Made by processing pretzels to a fine powder, this flour forms the base of these delicious, salty-sweet cookies that take all of 10 minutes to make (and seconds to eat)! If you’re a fan of buttery, crumbly cookies that can hold their own with a variety of fillings and toppings, then these are truly the cookies for you.

pretzel cookies
IMAGE SOURCE: SHERI SILVER
pretzel cookies
IMAGE SOURCE: SHERI SILVER

 

Even better? Use gluten-free pretzels to make these cookies gluten-free. Better still? Substitute butter for a non-dairy spread and you’ve got a dairy-free or vegan treat!

As for how to use them (other than just popping them into your mouth), here are three suggestions:

1. Dip cooled cookies into melted chocolate (dairy-free or regular), followed by a roll in your favorite topping — sprinkles, chopped nuts, and coarse sugar are great contenders.

pretzel cookies
IMAGE SOURCE: SHERI SILVER

2. Tuck a scoop of ice cream between two cookies for a heavenly little ice cream sandwich.

pretzel cookies
IMAGE SOURCE: SHERI SILVER
pretzel cookies
IMAGE SOURCE: SHERI SILVER

3. Line your muffin pans with cupcake liners before filling with the cookie dough. Top with your favorite cheesecake recipe for a nice change from the typical graham cracker crust.

Which variation will you try?

pretzel cookies
IMAGE SOURCE: SHERI SILVER

Pretzel Cookies

adapted from My Name is Yeh

Makes: 20 cookies

Ingredients:
1/2 cup non-dairy spread
1/3 cup sugar
4 ounces gluten-free pretzels, placed in the food processor until fine and powdery

Directions:
1. Preheat oven to 350 F, and liberally grease two 12-cup muffin tins.

2. Using a mixer, beat non-dairy spread and sugar until light and fluffy. Scrape down the sides. Add the pretzel “flour” and beat until well-incorporated (you may have to scrape down the sides midway).

3. Place one tablespoon of cookie dough into the muffin tins (you should fill 20 of the 24 cavities). Use the back of a spoon or the bottom of a small drinking glass to tamp down the dough so that it is level and even. Bake for 15 minutes, or until golden brown, and cool cookies in pans on a wire rack.

4. When completely cooled, remove cookies using the tip of a paring knife to assist. Store in an airtight container at room temperature for one week (freeze for longer storage).

5. For dipped cookies: Melt one cup of non-dairy chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Dip half of each cookie into the melted chocolate, then gently press into your desired toppings. Place cookies on a wire rack until set.

6. For ice cream sandwiches: Place one tablespoon of slightly softened ice cream atop a cookie. Gently press another cookie on top of the ice cream to form a sandwich. Repeat with remaining cookies. Freeze until ready to serve.

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