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These babies are gluten-free and dairy-free!

And delicious, of course.

Last week’s Sweet Potato Raisin Cinnamon Cookies were such a hit that I decided to keep the cookie party rolling.

In fact, I might just make healthy and unique cookies my thing.

Whatcha think?

These cookies were inspired by my in-laws. I stayed with them this past weekend and found the delicious peanut butter filled pretzels in their pantry.

Those small bites are addicting. Who can stop at just one? Seriously. I decided I wanted to “try” one, which turned into two, which turned into the rest of the container.

Uh oh.

And from this addiction, I realized I needed a new way to enjoy the taste of these bites but have more self control…

Peanut Butter Filled Pretzel Cookies

For some reason, I find my ability to control my cookie intake better. Perhaps because I make BIG cookies and can say, “Taylor, just enjoy one!” And do it.

It also has to do with my love of sharing. When I bake cookies, I often eat 1-2 and then take the rest to my clients for them to enjoy and give their opinions.

Sharing is caring. Plus, it’s a bit selfish because I want their honest feedback. These got thumbs-up from everyone that tried them!

These cookies are gluten-free, dairy-free and have no added sugar.

I really don’t think I can make a more simple recipe.

• 6 Slices Gluten-Free Bread
• 1/3 Cup Gluten-Free Pretzels (I used Glutino Brand)
• 1/4 Cup Coconut Oil
• 1 Egg
• 2/3 Cup Milk
• 5 g Stevia (5 Packets)
• 1/2 Tsp Baking Soda
• 2 Tbsp Peanut Butter
• Sea Salt

1. Preheat Oven to 350-Degrees
2. Cut/Rip bread into smaller junks, place in a blender or food processor with pretzels, coconut oil, egg, milk, stevia, and baking soda. Pulse until well combined. You might have to stop and scrape the mix down from time to time. Mix should be moist and dough-like.
3. Scoop 1-Tbsp Of dough on lined baking sheet, flatten out and make a small indention for peanut butter. Stoop 1/2 tsp peanut butter into the center, use the back of a spoon to spread. Take 1 Tsp of dough (helps to have slightly wet fingers to avoid sticking) and make a small patty cookie to place over peanut butter. Use fingers to smooth out and bring the main cookie to the topper. Repeat with rest of dough.
4. Bake 6 minutes. Use a spatula to flip cookies so both sides become browned. Cook for additional 3-4 minutes. Turn off heat and allow the cookies to cool in the oven if you want them more on the crunchy side. If you like softer (like me), remove immediately and allow to cool on the counter.
5. While cooling, mix 2 tsp of peanut butter (should be left over) with 1/2 tsp coconut oil. Heat in microwave for 18 seconds to melt. Stir. Once cookies are cool, drizzle peanut butter sauce over the top and sprinkle with sea salt.

Nutrition Information

Recipe makes  10-12 cookies.

Each has around 120 calories. The perfect after dinner dessert of mid afternoon snack!

Straight from the jar!

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