Caramel Pretzel Cookies with Cocomels Vanilla Caramels & Quinn Sea Salt Pretzel Twists

Recipes

      

This year, take holiday baking to the next level and make these indescribably delicious gluten free, dairy free and beyond tasty cookies by @crowded_kitchen! Creamy Vanilla Cocomels Coconut Milk Caramels and crunchy Quinn Whole Grain Sea Salt Pretzel Twists come together to create a sweet and salty holiday treat. Make a batch of these tasty holiday cookies for your family, friends and neighbors this year... and don't forget to save a few in the cookie jar for yourself!

Cocomels Vanilla Caramels & Quinn Sea Salt Pretzel Twists
Ingredients:
  • 1/2 cup (1 stick) of vegan butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 1/2 tbsp flax meal + 3 tbsp water
  • 1 tsp vanilla extract
  • 1 cup gluten free all purpose flour
  • 1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 ½ cup chocolate chips
  • ¾ cup chopped Quinn Whole Grain Sea Salt Pretzel Twists + more for topping (find these HERE!)
  • 12 Cocomels Vanilla Caramels (find these HERE!)

Directions:

  1. Preheat oven to 375˚F.
  2. Stir together flax meal and water and let sit to thicken for 15 minutes.
  3. Add melted butter, brown sugar and regular to a stand mixer with paddle attachment. Beat on medium speed for 2-3 minutes.
  4. Add flax egg and vanilla extract and beat until combined.
  5. In a separate bowl, whisk together both flours, salt and baking soda. Add to wet mixture and beat until incorporated. Fold in chocolate chips and chopped pretzels.
  6. Use a small cookie scoop to portion dough onto parchment paper. Top with a Cocomels caramel, then another small scoop of cookie dough. Make sure dough completely covers the caramel. Top each cookie with a pretzel. Freeze dough for 20-30 minutes, then bake for 12 minutes or until golden brown.


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