Satisfying my daughters’ great cravings for salt and sweet (they really could eat peanut butter and jelly every meal) and the convenience of using what’s left in the pantry, this cookie recipe was quick and relatively easy to make. Even with the kids’ help, the whole thing was put together in less than 30 minutes. Best of all, it’s gluten free.
Making these cookies was fun and very rewarding. As a family, we love to use our kitchen machines. Eyes and smiles widen as a humming chorus of blender and food processor duet harmoniously. My little ones can barely hold back their excitement once the butter and sugar are creamed together.
Also, there is something very gratifying about “pulverizing” the pretzels into a flour with the food processor! In this recipe, we topped each cookie with our own version of a chocolate “kiss”, but feel free to add toppings like raspberry jam or salted caramel sauce. Regardless of the cookie topping, these little guys will be sure to please the whole family.
Gluten Free Pretzel Crisps® Minis Butter Cookies
- 1 stick unsalted butter (or coconut oil), softened
- 1/4 c sugar
- 1 c Gluten Free Pretzel Crisps® Minis pretzel flour
- dark chocolate
- (optional) sea salt for sprinkling
Preheat oven to 350 degrees. Meanwhile, grease a cupcake tin and set aside. Use food processor to pulverize about 1 cups worth of the Pretzel Crisps® to create a very fine, flour-like texture. With a blender on high, beat the sugar and butter, stopping occasionally to scrape down the sides with a spatula. Continue until nice and fluffy.
Lower blender speed to a medium low setting and add Pretzel Crisps® flour. Blend until the mixture forms a uniformly, crumbly consistency. With a small spoon, add mixture to the cupcake tin, filling each about ½ full. With the back of the spoon, push each firmly.
Bake in oven for about 20 minutes or until they begin to brown. Next, cool off cookies in the tin for at least 10 minutes.
Meanwhile, add chocolate to a double-boiler and melt.
Using a butter knife to free up the cookies, carefully remove each from the tin and place on a plate or cooling rack. Top each cookie with chocolate. (Optional) Sprinkle each cookie with your best sea salt.