Double Chocolate Chip Cashew Pretzel Cookies

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.

Double Chocolate Chip Cashew Pretzel Cookies

• 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

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. :)