Allergy Friendly Vegan Chocolate Pretzel Cookies
The Chocolate Pretzel Cookies from Pamela at Brooklyn Farm Girl get a makeover and go wheat, dairy and egg free. They become Allergy Friendly Vegan Chocolate Pretzel Cookies. When I saw Pamela's recipe I loved the cute little pretzel shaped cookies and attempted to make them with my children's dietary restrictions in mind. The result was not exactly as I had visioned as I changed up a few things, but they were still delicious, soft and chocolate-y. I was only able to make 9 cookies not 20 as the original recipe, maybe because I made the cookies a little bigger in size. This is because I was working with a gluten free flour which sometimes is hard to work with.
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making the recipe wheat/gluten free:
For the flour in the original recipe I substituted it for equal amount of gluten free flour. You can use any gluten free flour blend that you like.
making the recipe dairy free:
The original recipe calls for 3/4 cup butter. I used same amount of extra virgin coconut oil. If you consume coconut, use a dairy free alternative of your preference, for butter.
making the recipe egg-less:
Just before baking the pretzel cookies are brushed with an egg wash but since we cannot have eggs, I brushed on dairy free milk instead of eggs. Use any dairy free alternative of your choice. You can even use an egg replacer but I dont know if it will work the same way, let me know in the comments if you have ever used an egg replacer for an egg wash.
substituting the coarse sugar:
I replaced the coarse sugar, for topping, in the recipe with Misri sugar or rock sugar as I only had that at home and also because it resembled the coarse sugar. Misri is basically an unrefined form of sugar.
I used a little extra flour than required in making the pretzel shape, that is why some of the cookies look a little more white than others. The original recipe calls for dutch processed cocoa powder but I had some chocolate chip melted in the refrigerator from a previous recipe. I used that as the base.
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- 1 hr
- Makes: 9 cookies
- Easy
Ingredients
| 1/2 cup powdered confectioners sugar | |
| 3/4 cup coconut oil or dairy free butter, softened | |
| 1/2 teaspoon salt | |
| 1 1/2 teaspoons vanilla extract | |
| 1 cup dairy free semisweet chocolate chip (see cook's note) | |
| 1 1/4 cup gluten free flour | |
| 2 tablespoons dairy free milk or as required (for glaze) | |
| coarse or rock sugar, as required (see cook's notes) |
Steps
1
Done
1 min
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2
Done
10 mins
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3
Done
5 mins
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4
Done
5 mins
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5
Done
15 min
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6
Done
5 mins
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7
Done
20 mins
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8
Done
2 mins
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Cook Notes
- Chocolate chips Substitution: original recipe uses cocoa powder instead of melted chocolate chip - you can skip the microwave part in step 2 and mix the cocoa powder with the rest of the ingredients.
- You might end up with more than 9 cookies depending on how much dough you use in each one.
- Coarse/Rock Sugar substitution: sprinkle with rainbow or chocolate sprinkles.
- Leave out the topping sugar altogether and sprinkle with icing sugar once the cookies are baked and cooled.
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This is a great alternative for a delicious snack!
ReplyDeleteI have always wanted to try making pretzels and there are a great allergy friendly version.
ReplyDeleteThis is so cool! I love the idea of making pretzels and you are braze making chocolate ones!! Can't wait to try them, cheers!
ReplyDeleteOne of the best recipe to try this holiday season. So delicious
ReplyDelete