September 29th, 2010

Peanut Apple Pretzel Drops

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Makes over 2 1/2 dozen cookies

Peanut Apple Pretzel Drops

This is an unassuming cookie, unless you assume that apples and pretzels in a cookie are going to be beyond awesome. In which case, you’re totally right. This is the sweet and salty combo that dreams are made of! Chewy brown sugar cookie dough with peanuts, crunchy salty pretzels and sweet tart apples will thrill children and the childish alike. This recipe is modified from Vegan Cookies Invade Your Cookie Jar.

Note: With all of the chunky mix-ins, these cookies will look a little crazy. Don’t be scared if they appear a little more free form than you’re used to.

2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves
4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 cup dark brown sugar, tightly packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a large bowl combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into small, bite-sized pieces. Combine with pretzels and peanuts.

In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt.

In a separate large bowl whisk together soy milk and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Beat with electric beaters for 2 minutes until lumps of brown sugar are dissolved and mixture is very thick. Stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from cookie sheets to wire racks to cool. Store in a loosely covered container.

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