I had a really tough time deciding which recipe to post this week. Mainly because this will be my last post for a while :( I’ll be out of the country for work the next few months, and won’t have much of an online presence. But, the good news is that I’ll be back in the beginning of winter and hope to go bonkers with holiday recipes!
So, let me leave you with something sweet (although I found a killer greens & noodles recipe, made some surprisingly good tofu quiche, a parsley dressing, and an array of delicious nut butters. I’ve been in cooking overdrive to take advantage of every last minute, and freezing some things for Kevin while he fends for himself :P). I saw these cookies on Ashlae’s vegan friendly blog and immediately stuck them on my “to make” list. I mean, look at that name. She had me at salted chocolate-pretzel.
Pulverize pretzels in the food processor. (I’m such a sucker for alliteration)
The pretzel flavor is present, but subtle.
The recipe calls for sucanat. This sweetener is pricier than regular refined sugars, but has a number of health benefits. It’s similar to turbinado, but the sugar cane juice is heated to a syrup, then hand-paddled to dry. It has all of its natural molasses, so contains a good amount of iron, B6, calcium, and potassium. And it smells amazing. Very smoky, deep and sweet.
Typical wet meets dry ingredients.
I do enjoy my stand mixer.
Another perk of vegan baking … eating the dough without raw egg worries :)
Scoop
Cross-hatch with fork
Top with coarse sea salt.
Bake
I really love making cookies. Assembly line prepping really calls to my inner organization child. Just had a flash-back to my summer working on the line in a factory. It actually wasn’t completely terrible. Although making cookies is way more fun than assembling make-up.
These cookies have great peanut-butter flavor, enhanced by the chocolate and salt. I brought them to our friends’ place for an after-dinner sweet, and they were a hit. They’re not moist, but I really like the textured crumble. We had them with rum, not milk, so don’t worry that you’ll need to dunk these to enjoy them :)
Salted Chocolate-Pretzel Peanut Butter Cookies
I followed Ashlae’s recipe without adaptation, but just a couple of notes. I used Crisco for the shortening and regular-size chocolate chips. I doubled the recipe, and using a 1.5 tbsp. scoop (#40), wound up with 38 cookies. My cookies turned out larger, so my baking time was about 15 min.
Going to miss blogging and reading so many wonderful blogs, but here are some Fall & Winter recipe teasers in the meantime!
Parmesan Roasted Acorn Squash – great Fall side dish
Hearty Bean Stew – super easy, inexpensive, & filling
Pecan-Orange Granola w/ Dried Cranberries – my favorite granola recipe!
Pumpkin Bread – crumb topping, oh yeah
As I enjoy ending my day with cookies and milk, I find it appropriate you have ended your summer blog with an engaging description of how to make a fine cookie. Your writing style is superb….conversational and informative. I WILL MISS YOU!!! :(
Sherlock
aw thanks Dad! Will miss you too!!!
MMMMMM,..;These cookies look incredibly tasty & yummy too! Waw even!
thanks Sophie! They are really good :P
I made them today & my family loved them all, so did I! :) They were the max! xxx
awesome! I’m so happy to hear that Sophie, thanks for letting me know!
:) x
These look amazing! I am so into peanut butter right now… and the combo of salty/sweet/chocolatey/peanutty yumminess sounds like perfection :D
All the best working abroad! x
I go through waves of pb obsessiveness, and I’m definitely in one now too :P Thanks for the well wishes. I hope I meet the challenges and find it as rewarding as my previous stint :)
Hi there! I just nominated you for the Kreativ Blogger award. You do not have to participate at all just know I love your blog and wanted to acknowledge your beautiful space. You can read more about it on my post . http://cottagegrovehouse.com/2013/07/27/kreativ-blogger-award/
Have a good day! :)
aw, thank you so much! Enjoy your Sunday :)
Have a good time working abroad Kelly. Miss you already!
thank you Danny! Sure gonna miss reading your blog and drooling over your breads :P
These cookies are a wonderful going away present to your readers! Enjoy your time away. I’m looking forward to catching up on your holiday recipes this winter :)
Thanks Dana!
Wowie, these look and sound amazing! All of my favorite things in one place? Thanks for sharing this great recipe, and I look forward to catching up with you when you get back to your blog. :)
Thanks Linda. I look forward to rejoining the food blog world :P
Sounds amazing! Love the pictures too. Thanks for sharing!
Yummmm this looks WAY too delicious! I’m going to make them really soon. Thanks for the recipe! x
You’re most welcome. These really are awesome. Freeze great too, for baking whenever you’re in a cookie mood :)
Oh wow, this looks soooo good! I’m practically drooling here. Thanks for posting this – definitely trying this one out!
You’re welcome. Hope you like!
These look divine! Love all the photos- will have to try these :)
Thanks Jess! Hope you like them.