Recent Recipes

Chocolate Chip and Pretzel Cookies


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Recently we decided to give up refined carbs and refined sugar. This has not been an easy task. Especially when it comes to treats. Cassie is a big sweets fan and not being able to eat a lot of the treats out there has made her turn to baking more often. Cassie found this recipe on The Mess Pot for Chocolate Chip and Pretzel Cookie Bars. The recipe looked great and we felt that with some tweaking we could come up with a great adaptation of this recipe. We decided to make it into cookies rather than cookie bars for the main reason that the two of us don't need to eat a pan of cookies bars. With cookies we could bake just a few at a time and freeze the rest for future use.

To make these more friendly to our new food rules we swapped all purpose flour for whole wheat pastry flour, sugar for evaporated cane juice, and brown sugar for sucanat. For the pretzels make sure you get a whole grain variety.

These were definitely delicious and we are going to be making them again in the future. Especially since we have a large bag of cookie dough in the freezer.

Chocolate Chip Pretzel Cookies
Source: The Mess Pot (adapted from Two Peas and Their Pod)

2 c. whole wheat pastry flour
1 t. baking soda
1/2 t. salt
1 1/2 sticks unsalted butter (at room temperature)
1 c. sucanat
1/2 c. evaporated cane juice
2 large eggs
2 t. vanilla extract
1 bag organic chocolate chips
1 1/2 c. whole grain mini pretzel twists chopped
1/4 c. peanut butter

1) pre heat the oven to 375 degrees.

2) in a medium bowl, whisk the flour, bkaing soda and salt. Using a mixer, beat the butter, evaporated cane juice and sucanat at medium speed until well mixed and fluffy. Beat in the eggs and vanilla extract. On a low speed beat in the dry ingredients until just incorporated. Stir in the chocolate chips and pretzel pieces.

3) Place 1 T. balls of dough on a baking sheet. Bake at 375 for 9-12 minutes until golden brown. Remove from the oven and let cool.

4) You can either melt the pb a little a drizzle it over the cookies or you can just put a small dollop of pb on top of each cookie.


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