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Chocolate Peanut Butter Pretzel Cookies (GF)

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Here’s the deal with these cookies: They are amazingly delicious!

Flour-less peanut butter cookies are a wonderful thing for anyone on a GF diet. So tasty, so simple, and maintaining all the qualities anyone thinks of a normal cookie having. Why even bother with mixing all of those expensive flours when you can combine some PB, sugar, and eggs and end up with a perfect cookie? These cookies take the basic flour-less PB cookie to another level. Adding cocoa powder gives the whole cookie a chocolatey flavor. And the pretzels make the cookie. The slight crunch and saltiness from the pretzels combined with the soft chocolate and peanut butter dough is mouthwatering.

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I decided to bake these cookies on Tuesday afternoon. I bake a minimum of once a week in the hope of improving my baking skills. Sometimes my weekly baking is a flop (Like, two weeks ago, when I melted candy corn into cookies (accidentally) and the entire pan turned to mush). Other times, the baking is a success. In the mood for a success, I figured a modification of my Flour-less Peanut Butter Cookies recipe would surely lead sometime edible.

Once the cookies came out of the oven and had cooled for a few minutes and ate one and was happy with the results. Chocolate, peanut butter, pretzel – I knew that combination couldn’t turn out badly! Steve got home from work and a little while later and was excited to see the cookies and gobbled down a bunch. How that guy eats so many cookies and stays so slim I do not know!

On Tuesdays we go to the climbing gym with some people, and I often bring desserts. We packed up all but four of the remaining cookies and were handing them out to our climbing friends. People were really loving these cookies. Almost everyone took seconds. One lady said it was the best cookie she ever had. Everyone was talking about the cookies and asking me how to make them. We got home from climbing, hungry, and finished off the remaining few cookies. Yup, all the cookies eaten in one day, really, one half of a day. That’s proof of how amazing these cookies are!

The coolest part is that these are so simple to make compared to other GF baked goods. Since these cookies are flour-less you don’t have to measure out half a dozen different flours. In fact, the ingredient list is short, and consists of basic ingredients you probably keep on hand. With a stand mixer, you can be done mixing up the cookie dough in under 10 minutes and then its just shaping the cookies and baking them. These cookies are a great last minute dessert. You can whip up a batch quickly and easily and you’ll still get that “wow” factor from everyone who tries them!

Flour-less Chocolate Peanut Butter Pretzel Cookies

 
Ingredients (makes about 20 cookies)
  • 1c creamy peanut butter
  • 1c brown sugar, packed
  • 1/2c unsweetened cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2c GF pretzels, broken into small pieces (I used Glutino’s pretzels)
Baking Directions
  1. Preheat oven to 350° F.
  2. In the bowl of a stand mixer (if you don’t have a stand mixer just use a large bowl and mix by hand) add all ingredients except the pretzel pieces.
  3. Mix on medium speed, with the paddle attachment, until all ingredients are thoroughly combined. Scrape down the bowl a few times if needed.
  4. Add in the pretzel pieces and stir into the dough on the lowest mixer setting, or by hand.
  5. If desired, refrigerate the dough for about half an hour. (I prefer to work with cooled cookie dough, but this step isn’t necessary)
  6. Using your hands, shape the dough into cookie shapes. These cookies will not expand, so the size you shape them is the size they will stay. If larger pretzel chunks are falling out of the dough as your shape the cookies, but just shove them back in.
  7. Place cookies on 2 baking sheets lined with either parchment paper or silpat. Since the cookies won’t expand, you can place them fairly close together on the baking sheets.
  8. Bake for 8-12 minutes, and then let the cookies cool on the pan for a few minutes before moving them to a cooling rack. The cookies will be very soft on top when you first take them out of the oven. The key to knowing they are done baking is to watch for the bottom and sides to set.
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

6 responses »

  1. These are totally amazing!!! Thanks for posting! I just made them and I can’t stop eating them.

    Reply
  2. Pingback: Flourless Chocolate Peanut Butter Reese’s Stuffed Cookies | Tastefully Gluten Free

  3. Have you tried freezing them to keep for later?

    Reply

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