Make Ahead

Allergy Friendly Vegan Chocolate Pretzel Cookies

December  8, 2019
1 Ratings
Photo by Limitless Allergies
  • 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

What You'll Need
  • 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
  1. Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F. Line a baking sheet with parchment paper.
  2. 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.
  3. Break an inch of the dough. Now on a floured surface roll the dough so it becomes a rope shape.
  4. Turn the rope into a U shape. Then crossover the two ends so that they overlap each other, twice.
  5. 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.
  6. Now pour the milk in a bowl and brush the cookies with it.
  7. Sprinkle with the rock sugar. Bake for 20 minutes. Take out and let them cool for a few minutes, enjoy!

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