Chocolate Chip Pretzel Cookies, the perfect alternative for those with Nut allergies. Oh and the salty from the pretzel gives these cookies the perfect sweet/salty combination!
I never really think about people who have food allergies. I’m blessed that no one in my family has them. We all just eat whatever we feel like with know worries that a horrible reaction could occur.
For those that do have them though, they have to be careful. Nuts are a huge issue for many people.
Nuts bring so much to recipes, taste, texture. And to a chocolate chip cookie, it becomes a whole new cookie.
Chocolate Chip Pecan Cookies, Chocolate Chip Walnut Cookies, Chocolate Chip Macadamia Nut Cookies, you get what I’m saying. The additional ingredient after the chocolate chips changes everything.
When that ingredient is pretzels…lets just say if I ever have to give up nuts, I can still be happy, at least in the cookie world.
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Chocolate Chip Pretzel Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups chocolate chips
- 1 cup broken pretzels
Instructions
- Combine flour, baking soda and salt, just stir with a fork to blend. Set aside.
- Cream butter and sugars. add in eggs and flavoring, mix well. Be sure to scrape down sides of bowl.
- Add in flour mixture, I add 1/2 at a time, mix well. Stir in pretzels and chocolate chips.
- Drop by spoonfuls (I use a medium cookie scoop) onto a cookie tray. These cookies spread so make sure to leave room between cookies. Bake in a preheated 375 degree oven for 8-10 minutes, in my oven they are done at 8 1/2 minutes. Let cool on cookie sheet for 5 minutes before removing to racks to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
Looking for more Nut Free cookie ideas?
Cherry White Chocolate Chip Pudding Cookies
Chocolate Malt Cookies with Chocolate Chips
Chocolate Dipped Peppermint Meringues
Brooklin says
I love these cookies! I have major nut allergies and are always looking for a great alternative for the nuts. I had never thought to use prestels before, now I want to try them in every cookie. Thank you so much for the great cookies and dessert recipes!
Celeste Ikehara says
Just wondering if you ever froze the batter with the pretzels? I need to make a batch Head of time. Or do these keep well and for how long? A week? Thanks.
Joan Hayes says
Yes, I’ve frozen this dough with the pretzels mixed in and it keeps well. The pretzels stayed crisp. Once you defrost the dough, I would recommend using it right away.
Gia says
How many does this make?
Joan Hayes says
This recipe makes about 4 dozen cookies.
Tanya says
i made these and used almond flour. Taste is great but they really flattened out.