Ingredients

The following ingredients have 9 Servings
  • 1 1/2 Cups Gluten-Free Baking Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Cup Brown Sugar Erythritol (or preferred Dark Brown Sugar)
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Stick (4 TB) Vegan/Soy-Free Butter (cubed, softened)
  • 2 TB Unsweetened Non-Dairy Milk
  • 1 Cup Gluten-Free Pretzels (crushed)
  • 1/2 Cup Allergy-Free White Chocolate Chips

Instruction

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine the flour, baking soda, and brown sugar; mix together.
  • Add the prepared egg replacment, vanilla, cubed and softened butter, and milk. Mix everything together and knead with your hands until combined.
  • Now fold in the crushed pretzel pieces and white chocolate chips until distributed throughout the cookie dough.
  • On a parchment paper or Silpat lined baking sheet, space out 8-10 (2 to 3 tablespoon sized) cookie mounds.
  • Bake the cookies in the preheated oven for 13-15 minutes, until the tops are just slightly golden brown.
  • Remove the cookies and let them cool completely on a wire rack before storing in an air tight container for up to 2 weeks.