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Prep time
1 hour
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Cook time
20 minutes
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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
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Ingredients
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1/2 cup
powdered confectioners sugar
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3/4 cup
coconut oil or dairy free butter, softened
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1/2 teaspoon
salt
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1 1/2 teaspoons
vanilla extract
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1 cup
dairy free semisweet chocolate chip
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1 1/4 cups
gluten free flour
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2 tablespoons
dairy free milk or as required (for glaze)
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coarse or rock sugar, as required
Directions
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Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F. Line a baking sheet with parchment paper.
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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.
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Break an inch of the dough. Now on a floured surface roll the dough so it becomes a rope shape.
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Turn the rope into a U shape. Then crossover the two ends so that they overlap each other, twice.
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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.
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Now pour the milk in a bowl and brush the cookies with it.
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Sprinkle with the rock sugar. Bake for 20 minutes. Take out and let them cool for a few minutes, enjoy!
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