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
powdered confectioners sugar
coconut oil or dairy free butter, softened
1 1/2 teaspoons
dairy free semisweet chocolate chip
1 1/4 cups
gluten free flour
dairy free milk or as required (for glaze)
coarse or rock sugar, as required
In This Recipe
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!