Double Chocolate Chip Cashew Pretzel Cookies

doublechocolatechipcashewpretzelcookies

Many (most?) of you may not know that I used to post recipes on a regular basis, though I suppose if you really thought about it you would figure that the recipes in the recipe list had to come from somewhere. I haven’t been posting recipes because I’ve been writing a cookbook for an (embarrassingly) long amount of time. Now it’s almost finished! You can get a book full of my recipes, plus I’ll resume posting original recipes here. Win-win. I’ll also keep posting the weekly roundups. It’s good to share the gluten-free, vegetarian love.

As a side note, Mike and I moved to Colorado a couple of months ago. We’re now up in the mountains — about 6400 feet elevation. From here on out I will mark my recipes that were developed at elevation accordingly, as that does cause some changes in how things cook.

With that out of the way, I would like to thank you all for sticking around during my extended absence. Now I have a cookie recipe for you.

cookieaddins

  • 1/2 cup white rice flour
  • 1/4 cup millet flour
  • 1/4 cup tapioca starch
  • 1/4 cup cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter (1 stick), softened
  • 1/2 cup white sugar
  • 1/2 cup lightly packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup coarsely chopped cashews
  • 1/3 cup broken gluten-free pretzel pieces
  1. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a small bowl, whisk together the flours, starch, cocoa, xanthan gum, baking powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and sugars. Add the egg and vanilla, mixing until thoroughly incorporated. Add the flour mixture. Mix until thoroughly incorporated. Be sure to scrape down the sides of the bowl.
  4. Add the chocolate chips, cashews, and pretzel pieces. Stir in by hand, until thoroughly incorporated.
  5. Drop by the tablespoonful onto the prepared baking sheets. Use fingers to gently smooth any rough edges.
  6. Bake for 12-13 minutes. Cookies will still be soft to the touch when removed from the oven. Let cool completely on the baking sheet.

(Makes approximately 30 cookies)

placingaddins

The part I most enjoyed about this recipe is that I figured out the secret to picture-perfect cookies. After you have your cookie dough prepared on the cookie sheet, take some extra of whatever add-ins you are using and place a few on the top. I’ve been writing this blog for almost 6 years, and I had never heard of that before. Now you know the secret too. :)

platecookies

Vegetarian, Gluten-Free Roundup: Wash those ice cream sandwiches down with some strawberry hemp milk.

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Welcoming Kitchen shared Strawberry Hemp Milk

Allyson Kramer shared Salted Caramel Glazed Chocolate Doughnuts

Spabettie shared Garlic-Kale Stuffed Portobello Burgers

Simply Gluten Free shared Coconut Ice Cream Sandwiches

Vegetarian, Gluten-Free Roundup: A Hodgepodge

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Fork and Beans shared Vegan Baked Cheetos

No Gluten, No Problem shared Buckwheat Gnocchi

Tasty Yummies shared Grilled Summer Veggie Gazpacho

As Good As Gluten shared Pretzel Crusted Peanut Butter Brownies

Cooking on the Weekends shared No-Bake Peach Cobbler Cream Cake with Almond Cookie Crust

Vegetarian, Gluten-Free Roundup: Summer Produce

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Ricki Heller shared a Raw Porridge Bowl

Spabettie shared Kale Salad with Warm “Bacon” Dressing

Tasty Yummies shared Zucchini Fritters with Roasted Garlic and Heirloom Tomato Compote

My Darling Lemon Thyme shared Warm Puy Lentils with Spiced Cavalo Nero

Recipes to Nourish shared Rustic Strawberry Basil Crostata

Real Sustenance shared Paneer Chai Cheesecake with Chocolate Crust

Vegetarian, Gluten-Free Roundup: Two Cheesecakes

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Nourishing Meals shared a Zippy Kale Salad with Fennel, Sweet Onion, and Goji Berries

Beard & Bonnet shared Green Curry and Miso Roasted Eggplant with Cilantro, Cashew, and Pickled Ginger Salad

Tasty Eats At Home shared Easy Pan Fried Okra

Spabettie shared Passionfruit Cheesecake with Pretzel Shortbread Crust

Gluten Free on a Shoestring shared Cookie Cups with No-Bake Cheesecake Filling

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Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


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