Caramel Pretzel Cookies with Cocomels Vanilla Caramels & Quinn Sea Salt Pretzel Twists

Recipes

      

This year, take holiday baking to the next level and make these indescribably delicious gluten free, dairy free and beyond tasty caramel pretzel cookies recipe by @crowded_kitchen! Creamy Vanilla Cocomels Coconut Milk Caramels and crunchy Quinn Whole Grain Sea Salt Pretzel Twists come together to create a sweet and salty holiday treat. Make a batch of these tasty holiday cookies for your family, friends and neighbors this year... and don't forget to save a few in the cookie jar for yourself!

Cocomels Vanilla Caramels & Quinn Sea Salt Pretzel Twists
Ingredients:
  • 1/2 cup (1 stick) of vegan butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 1/2 tbsp flax meal + 3 tbsp water
  • 1 tsp vanilla extract
  • 1 cup gluten free all purpose flour
  • 1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 ½ cup chocolate chips
  • ¾ cup chopped Quinn Whole Grain Sea Salt Pretzel Twists + more for topping (find these HERE!)
  • 12 Cocomels Vanilla Caramels (find these HERE!)

Directions:

  1. Preheat oven to 375˚F.
  2. Stir together flax meal and water and let sit to thicken for 15 minutes.
  3. Add melted butter, brown sugar and regular to a stand mixer with paddle attachment. Beat on medium speed for 2-3 minutes.
  4. Add flax egg and vanilla extract and beat until combined.
  5. In a separate bowl, whisk together both flours, salt and baking soda. Add to wet mixture and beat until incorporated. Fold in chocolate chips and chopped pretzels.
  6. Use a small cookie scoop to portion dough onto parchment paper. Top with a Cocomels caramel, then another small scoop of cookie dough. Make sure dough completely covers the caramel. Top each cookie with a pretzel. Freeze dough for 20-30 minutes, then bake for 12 minutes or until golden brown.


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