Ingredients
Method
- Process 1 bag of gluten-free Pretzel Crisps into a smooth flour in a food processor. Set aside 20 whole Pretzel Crisps from the remaining bag, then crush the rest into large chunks.
- Whisk together the pretzel flour, gluten-free flour, salt, and baking soda in a medium bowl.
- Cream together the butter, coconut oil, brown sugar, and granulated sugar in a stand mixer on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla, mixing until well-combined. Scrape down the sides and bottom of the bowl.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low, mixing until well-combined. Stir in the pretzel chunks.
- Cover the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into 3-tablespoon balls and place them about 2 inches apart on the prepared baking sheet.
Notes
- Don't over-process the pretzel crisps for the chunks; you want distinct pieces for texture.
- Ensure butter and coconut oil are truly at room temperature for a smooth, fluffy creamed mixture.
- For best results, chill the dough for at least 1 hour; this prevents spreading and deepens flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure butter and coconut oil are truly at room temperature for a smooth, fluffy creamed mixture.
- For best results, chill the dough for at least 1 hour; this prevents spreading and deepens flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.