Description
Chocolate Pretzel Cookies get a makeover and become allergy-friendly: wheat-free, dairy-free and egg-free. Crunchy outside and soft inside. Delicious!
Ingredients
- ¾ cups Coconut Oil Or Dairy Free Butter, Softened
- 1 cup Dairy Free Semisweet Chocolate Chips
- 1-¼ cup Gluten Free Flour
- ½ cups Powdered (Confectioners) Sugar
- ½ teaspoons Salt
- 1-½ teaspoon Vanilla Extract
- 2 Tablespoons Dairy Free Milk Or As Required (for Glaze)
- Coarse Or Rock Sugar, As Required
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Place coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, take out and stir. Microwave additional 15 seconds until melted. Add flour, sugar, salt and vanilla, mix until dough is formed.
Break an inch of the dough. On a floured surface, roll the dough so it becomes a rope shape. Turn the rope into a U-shape. Then cross over 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. Press the ends gently. Place the cookie on the prepared baking sheet. Repeat until all the dough is used.
Pour 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!
