My 14 year old twin nieces schooled me on today’s slang, and apparently there’s plenty of words to learn to keep me from becoming “cheugy”
I told them no matter what, X’s and O’s are here to stay, so I’m unapologetically posting these salted caramel pretzel cookies. they’re fire. no cap. (Hope I used that correctly 😉)
Cookie Base
1 cup almond flour
2 tbsp coconut oil
2 tbsp pure maple syrup
1 tbsp water
Caramel Layer
6 tbsp peanut butter
3 tbsp pure maple syrup
2 tbsp coconut oil
Top Layer
Crushed pretzelswe used cauliflower pretzels
White chocolate, meltedWe added some natural pink food coloring, too
Chocolate Pretzels (Xs)
Cauliflower pretzel sticks
White chocolate, meltedWe added some natural pink food coloring, too
1In a medium sized bowl, combine your cookie base ingredients and chill in the fridge for 15 min to set.
2Remove from fridge and put in a circular silicone mold. If you don't have one, you can form balls, flatten with your palm, and use a spoon handle to create a hole for the center of the cookie. Bake at 350F for 15-16 minutes or until golden brown on top. Let it cool.
3In a small saucepan, combine the caramel ingredients. Set aside to cool.
4Spread the caramel layer on top of your cooled cookies and lay on parchment paper. Crush pretzels on top, and drizzle with melted chocolate. Set cookies in the freezer for 30 minutes to harden.
5To make Xs with your O cookies, dip your pretzel sticks in melted white chocolate and criss-cross them on top of each other. Lay on parchment paper and store in the freezer for 15 min. Enjoy!
Ingredients
Cookie Base
1 cup almond flour
2 tbsp coconut oil
2 tbsp pure maple syrup
1 tbsp water
Caramel Layer
6 tbsp peanut butter
3 tbsp pure maple syrup
2 tbsp coconut oil
Top Layer
Crushed pretzelswe used cauliflower pretzels
White chocolate, meltedWe added some natural pink food coloring, too
Chocolate Pretzels (Xs)
Cauliflower pretzel sticks
White chocolate, meltedWe added some natural pink food coloring, too
Directions
1In a medium sized bowl, combine your cookie base ingredients and chill in the fridge for 15 min to set.
2Remove from fridge and put in a circular silicone mold. If you don't have one, you can form balls, flatten with your palm, and use a spoon handle to create a hole for the center of the cookie. Bake at 350F for 15-16 minutes or until golden brown on top. Let it cool.
3In a small saucepan, combine the caramel ingredients. Set aside to cool.
4Spread the caramel layer on top of your cooled cookies and lay on parchment paper. Crush pretzels on top, and drizzle with melted chocolate. Set cookies in the freezer for 30 minutes to harden.
5To make Xs with your O cookies, dip your pretzel sticks in melted white chocolate and criss-cross them on top of each other. Lay on parchment paper and store in the freezer for 15 min. Enjoy!
Salted Caramel Pretzel Cookies
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