Healthy Peanut Butter Pretzel Chocolate Chip Cookies Recipe :- Not only are these Wholesome Peanut Butter Pretzel Chocolate Chip Cookies incredibly simple to make, but they are also really tasty. These cookies are among the very best they can be. In addition to being extremely peanutty and loaded with oats, chocolate bits, and salted pretzels, this delectable treat is also free of any processed sugars or gluten.
Healthy Peanut Butter Pretzel Chocolate Chip Cookies Recipe
The fact that each bite has a chewy crisp edge and a soft and chocolatey middle makes them even more delicious than they already are. The combination of salty and sweet peanut butter cookies is so irresistible that there is nothing not to adore about them. Simply said, we adore them! I suppose I am of the opinion that there is no such thing as having an excessive number of cookie recipes. I am often taken aback by the sheer number of fantastic and delectable combinations that are available to try.
- 2sticks (1 cup) salted butter, at room temperature
- 1/2cupmaple syrup
- 1/2cuppeanut butter
- 1large egg
- 1tablespoonvanilla extract
- 1 3/4-2cupsalmond flour(see note for alternative)
- 1 1/2cupsold fashioned oats
- 1teaspoonbaking soda
- 1/2teaspoonkosher salt
- 1cupsemi-sweet or dark chocolate chips or chunks
- 1cupmini salted pretzels, brokenuse gluten-free if needed
- 1/3cupsalted peanuts, roughly chopped (optional)
- flaky sea salt for sprinkling(if desired)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Place the butter in a skillet that is preheated to a medium temperature. It should take about three to four minutes for the butter to start becoming golden.
Remove from the fire and place in a bowl that can withstand high temperatures. Let it cool for about five minutes. After the butter has been browned, add the maple syrup, peanut butter, egg, and vanilla extract to the butter and mix until the mixture is smooth.
Also see :- Alaskan Peanut Butter Ice Cream Pie Recipe
Mix in the oats, baking soda, and salt, along with the almond flour. Mix the chocolate, two-thirds of a cup of the pretzels, and the peanuts, if you are using them, in a gentle manner. Let the dough rest for ten to fifteen minutes. Add a quarter cup of almond flour to the mixture if it starts to feel too sticky.
Form the dough into balls about the size of a tablespoon and lay them on the baking sheet that has been prepared to a distance of two inches. After adding the remaining pretzel pieces to the dough balls, gently press down on the dough to remove any air pockets.
After nine minutes in the oven, turn the pan over. Repeat the baking process for an additional two minutes, or until the edges of the cookies have just begun to harden. It’s possible that the almond flour is responsible for their browned appearance.
The cookies should be allowed to cool on the baking pan. Add a pinch of salt from the sea. During the time that they are sitting on the baking sheet, they will continue to cook slightly. The food can be kept for up to four days in an airtight container.
Nutrition Information
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Cholesterol: 8mg
- Sodium: 75mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 2g
- Vitamin A: 0% DV
- Vitamin C: 0% DV
- Calcium: 1% DV
- Iron: 3% DV
Notes
Alternate flour: if you would like, you may bake these cookies using a total of two cups of all-purpose flour. Alternative flour is available. As a result, the cookies will have a somewhat thicker texture, but they will still taste tasty!
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Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit.
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