1 stick unsalted butter, softened
½ Cup Wholesome Organic Cane Sugar
½ Cup Wholesome Organic Light Brown Sugar
½ tsp vanilla extract
¾ cup GF oat flour
1 cup of GF flour blend (with xanthan) – we used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1/2 tsp sea salt
½ tsp baking powder
1 tsp baking soda
7 oz chocolate chips
2 oz Quinn Touch of Honey Pretzel Sticks
Preheat oven to 375F. Whisk together GF flour, oat flour, baking soda, baking powder and salt. Set aside. Crush the pretzels into rough 1/2 inch pieces and set aside.
Beat the softened butter and sugars on high in a stand mixer until creamy.
Add in the egg and vanilla extract and mix on medium until well combined, scraping down the bowl thoroughly.
Add in flour mixture and mix on low to combine.
Add in chocolate chips and half the pretzels, mixing on low to combine.
Form dough into 2TBSP sized balls, pressing the top side into the remaining crushed pretzels and placing on the lined baking sheet with the pretzel side facing up.
Bake at 375 for 12-14 min on a parchment lined cookie sheet until they start to go very light golden brown on edges. The centers will look underdone.
Let cool on the tray for 2 minutes before transferring to a cooling rack. Best eaten right away!
** For a chewier thinner cookie, use melted butter instead of softened butter**
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