Ready for something different? Though these may look like ordinary cookies, they are made from a rather unusual ingredient: pretzel flour.
Made by processing pretzels to a fine powder, this flour forms the base of these delicious, salty-sweet cookies that take all of 10 minutes to make (and seconds to eat)! If you’re a fan of buttery, crumbly cookies that can hold their own with a variety of fillings and toppings, then these are truly the cookies for you.
Even better? Use gluten-free pretzels to make these cookies gluten-free. Better still? Substitute butter for a non-dairy spread and you’ve got a dairy-free or vegan treat!
As for how to use them (other than just popping them into your mouth), here are three suggestions:
1. Dip cooled cookies into melted chocolate (dairy-free or regular), followed by a roll in your favorite topping — sprinkles, chopped nuts, and coarse sugar are great contenders.
2. Tuck a scoop of ice cream between two cookies for a heavenly little ice cream sandwich.
3. Line your muffin pans with cupcake liners before filling with the cookie dough. Top with your favorite cheesecake recipe for a nice change from the typical graham cracker crust.
Which variation will you try?
adapted from My Name is Yeh
Makes: 20 cookies
- 1/2 cup non-dairy spread
- 1/3 cup sugar
- 4 ounces gluten-free pretzels, placed in the food processor until fine and powdery
- Preheat oven to 350 F, and liberally grease two 12-cup muffin tins.
- Using a mixer, beat non-dairy spread and sugar until light and fluffy. Scrape down the sides. Add the pretzel “flour” and beat until well-incorporated (you may have to scrape down the sides midway).
- Place one tablespoon of cookie dough into the muffin tins (you should fill 20 of the 24 cavities). Use the back of a spoon or the bottom of a small drinking glass to tamp down the dough so that it is level and even. Bake for 15 minutes, or until golden brown, and cool cookies in pans on a wire rack.
- When completely cooled, remove cookies using the tip of a paring knife to assist. Store in an airtight container at room temperature for one week (freeze for longer storage).
- For dipped cookies: Melt one cup of non-dairy chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Dip half of each cookie into the melted chocolate, then gently press into your desired toppings. Place cookies on a wire rack until set.
- For ice cream sandwiches: Place one tablespoon of slightly softened ice cream atop a cookie. Gently press another cookie on top of the ice cream to form a sandwich. Repeat with remaining cookies. Freeze until ready to serve.