When I saw this recipe in Vegan Cookies Invade Your Cookie Jar I could not wait to make them. I made a few adjustments based on what I had on hand and I also substituted the oil in the recipe for applesauce to make a lower fat version. I substituted for a low fat version, but I also added a few vegan chocolate chips to the mix…..guess it all evens out right 😉 These cookies turned out great and they really offer you any texture/taste you may be craving. A little bit chewy, chunky, crunchy, sweet and salty, these are good anytime 🙂
Peanut, Apple, Pretzel Cookies
2 generous cups mini pretzels, crushed into small pieces (I used Trader Joe’s pretzel sticks)
1 cup roasted, shelled peanut halves
4 oz (about 1 1/2 cups) dried apple rings
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup nondairy milk
2 Tbsp ground flax seeds
1/2 cup canola oil ( I used unsweetened applesauce instead)
1 cup dark brown sugar, tightly packed
1/3 cup sugar
1 1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper
2. In a large bowl, combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into bite-sized pieces. Combine with the pretzels and peanuts.
3. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
4. In a separate large bowl, whisk together the nondairy milk and flax seeds. Add the oil, brown sugar, sugar, and vanilla. Beat with electric mixture for 2 minutes.
5. Stir in the flour mixture, mixing just until the dry ingredients are moistened and a thick, soft dough forms.
6. Fold in the pretzel mixture and stir to completely coat everything with the batter.
7. Drop by heaping tablespoons on to baking sheets and bake for 14-16 minutes until cookies are firm and edges are light brown.
Makes 3 dozen cookies
Pairs great with a cup of soy or almond milk for an afternoon snack 🙂