Grain-Free Pretzel Cookies
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
This recipe has bittersweet chocolate, toasty caramel, and salty pretzels to make the ultimate snacking cookie. A trifecta of flavors and textures makes this cookie great for any mood you're in. Just make sure to grab a bag of gluten-free or grain-free pretzels for these!
Yield: about 24 cookies
Ingredients
- 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix
- 1 egg
- 1/2 cup (110 g) butter (or vegan butter), melted
- 1 cup (120 g) grain-free/gluten-free pretzels
- 1/2 cup (100 g) toffee candies (dairy-free or regular)
- 1/2 cup (60 g) dark chocolate, chopped
Caramel
- 1/4 cup (90 g) condensed milk
- 2 1/2 Tablespoons (30 g) light brown sugar
- 2 Tablespoons (30 g) butter (or vegan butter)
- 3 Tablespoons heavy cream (or dairy-free cream)
- 1 Tablespoon tapioca flour/starch
Instructions
- Preheat oven to 365°F. Line a baking tray with parchment paper and set aside.
- Begin by making the caramel: start by heating the condensed milk, sugar and butter in a saucepan. In a separate bowl mix the tapioca and cream to make a paste.
- Pour the paste into the saucepan and mix continuously until thick and golden in color.
- Remove the pan from the heat and set aside while you make the cookie dough.
- For the cookie dough, combine the cookie mix, melted butter and egg in a bowl, until it comes together.
- Fold in the chopped pretzels, cooled caramel, chopped chocolate and toffee. Make sure to set aside a few pretzels for the tops of the cookies.
- Scoop the dough into evenly sized balls and space them out on your baking tray. Top with the remaining pretzels and toffee pieces.
- Bake for 12 mins until golden and allow to cool. Enjoy!
