Chocolate Covered Peanut Butter Pretzel Cookies

The biggest holiday baking month is here – are you ready for it? Me – I’m raring to go! This year I’m baking gifts for coworkers and friends, since I will be going home for an extended vacation this year. The best thing about holiday baking is that you can do it early and freeze your goodies! These little gems are no different – freeze these and enjoy them or give them away as gifts! I hope you get some vegan, gluten-free Chocolate Covered PB Pretzel Cookies as gifts too!

I love this time of year, and not just because I get to go home for the holiday. There is nothing better than getting to see family, except maybe doing our annual gingerbread house decorating. We make a sugary mess, but we have tons of fun and everyone gets involved – a rarity. I also love being able to make my gifts for people – whether it’s a handmade knitted or crocheted stocking cap or baked goods, it doesn’t matter. I love making gifts, and this year is no different. I will be baking and posting a lot of different goodies throughout the month.

 

Chocolate Covered PB Pretzel Cookies

Makes approximately 30 cookies

Ingredients

• 2 tablespoons ground flax
• 6 tablespoons hot wwater
• 1/2 cup rolled oats
• 2 handfuls (about 50) gluten-gree pretzel sticks
• 2 teaspoons baking soda
• 1 cup coconut palm sugar
• 1 1/2 cup chunky peanut butter
• 3 tablespoons unsweetened vanilla coconut milk
• 1 10 ounce package vegan and gluten-free chocolate chunks
• 1/2 cup raw peanuts

Preparation

1. Place flax and water into a small container and mix. Microwave for 25 seconds then mix again and set aside to thicken and cool down.
2. Grind oats into flour in a small food processor (or use already ground oat flour), then place into a mixing bowl.
3. Process pretzels into small bits in the food processor and place in the mixing bowl with the oats.
4. Add the sugar, baking soda, and flax mixture to the bowl and mix well.
5. Add peanut butter and milk and mix well.
6. Place bowl in fridge for 15 minutes.
7. Set oven to 350 degrees and line baking sheets with parchment paper.
8. Portion out cookies with a small spoon and roll into balls and place on baking sheet. Flatten each ball with a fork in a crisscross pattern.
9. Bake for 14 minutes. Take out and let cool completely, then place in freezer about 30 minutes to freeze slightly.
10. Chop peanuts into small bits.
11. Place chocolate into a small microwave safe bowl. Melt chocolate in 30 seconds intervals, stirring between each interval, until completely melted.
12. Use a spoon to lay a cookie in the chocolate, then use the spoon to spread chocolate over the cookie. Take out of chocolate and wipe off excess with your finger or a knife, and then lay cookie back on parchment paper. Continue until chocolate is gone – you may need to remelt chocolate as you go.
13. Sprinkle each cookie with some of the chopped peanuts.
14. Place cookies back in the freezer so cookies and chocolate can harden – 15-30 minutes.
15. Enjoy!

Note: If you cookies are too soft and break – no biggie. Just eat them! Or freeze them longer and dip the broken pieces. They will be yummy no matter what.