No flour, no problem…these cookies are here to save your sweet tooth. We are not gluten free but one thing that we always have in the house are gluten free pretzels. My kids actually prefer them to the regular gluten filled ones. They have a crisp texture that we all love. An added bonus, is that you can process them down to a powder and use them to make these yummy cookies, especially useful during a pandemic when you can’t find flour in the grocery store!! These cookies have a great texture and look so pretty!
Gluten Free Chocolate Pretzel Crinkle Cookies (adapted from Food & Wine, December 2018)
- 8 ounces gluten free pretzels (I used Snyder’s of Hanover gluten free pretzel sticks)
- 3/4 cup unsweetened cocoa
- 1 Tablespoon baking powder
- 1&1/2 cups granulated sugar
- 3/4 cup canola oil
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1&1/4 cups chocolate chips
- enough powdered sugar for coating (about 1&1/2 cups)
What to do…
- Place pretzels in the bowl of a food processor and grind until they are a fine powder. This should be around 2 cups ground pretzels.
- Combine ground pretzels, cocoa and baking powder in a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, combine oil, sugar, eggs and vanilla until well blended.
- Add dry mixture to wet ingredients and mix until dough comes together.
- Add chocolate chips until mixed in.
- Cover and refrigerate dough for two hours.
- Once dough has been chilled, preheat the oven to 350 degrees and cover cookie sheets with parchment paper. Pour powdered sugar into a bowl.
- Scoop out dough in roughly tablespoon sized scoops and roll into balls. I used a small cookie scoop for this.
- Roll ball in powdered sugar and place on cookie sheets, roughly 2 inches apart.
- Cook for 13 minutes or until tops of cookies look cracked.
- Allow to cool on cookies sheets for a few minutes and transfer to wire racks to cool completely.