Decadent Gluten-Free Pretzel Cookies with Chocolate Drizzle
Indulge in these delicious Gluten-Free Pretzel Cookies that combine the satisfying crunch of a pretzel with the sweet richness of cookie dough. Perfect for satisfying your sweet tooth while maintaining a gluten-free lifestyle, these cookies feature a delightful blend of sweet rice flour, potato starch, and stoneground buckwheat flour. The unique pretzel shape adds a fun twist to your dessert table, and the optional melted semisweet chocolate drizzle takes these cookies to the next level of decadence. Whether for a snack, a dessert for a gathering, or just a treat for yourself, these pretzel cookies are sure to impress anyone who tries them!
N/A
Servings
104
Calories
10
Ingredients
Ingredients
butter
1/2 cup (softened)
sugar
1/2 cup (granulated)
egg
1 (large)
corn syrup
2 tablespoons (light)
sweet rice flour
1 cup (sifted)
potato starch
1/2 cup (sifted)
light stoneground buckwheat flour
1/2 cup (sifted)
gluten free baking powder
1 teaspoon
salt
1/8 teaspoon
semisweet chocolate
1-2 ounces (melted (optional))
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
2
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
Beat in the egg and stir in the corn syrup until well combined.
4
In a separate bowl, sift together the sweet rice flour, potato starch, gluten-free baking powder, and salt.
5
Gradually add the dry ingredients into the wet mixture, mixing until a smooth dough forms.
6
Take small portions of dough and shape them into pencil-sized ropes, about 7 inches long.
7
Form each rope into a traditional pretzel shape by creating a horseshoe and crossing the ends over each other, pressing to secure.
8
Place the formed pretzels on the prepared baking sheet and chill in the refrigerator for at least 30 minutes to help maintain their shape during baking.
9
Bake in the preheated oven for 10 to 12 minutes, or until lightly golden.
10
Once cooled, dip the pretzel cookies in melted semisweet chocolate if desired, allowing excess chocolate to drip off before placing them back on the baking sheet.
11
Let the chocolate set before serving. Enjoy your delightful, gluten-free pretzel cookies!
Nutrition Information
6g
Fat
12g
Carbs
1.25g
Protein
0.83g
Fiber
4.17g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these pretzel cookies gluten-free?
Yes, these cookies are specifically designed for a gluten-free lifestyle using sweet rice flour, potato starch, and stoneground buckwheat flour.
What flours are used in this recipe?
The recipe uses a blend of 1 cup sweet rice flour, 1/2 cup potato starch, and 1/2 cup light stoneground buckwheat flour.
What is the recommended oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the cookies need to bake?
Bake the cookies for 10 to 12 minutes, or until they are lightly golden.
Why do I need to chill the dough?
Chilling the shaped pretzels in the refrigerator for at least 30 minutes helps them maintain their shape during the baking process.
How do I form the pretzel shape?
Shape small portions of dough into 7-inch ropes, form a horseshoe, cross the ends over each other, and press to secure.
Is the chocolate drizzle mandatory?
No, the semisweet chocolate drizzle is optional but recommended for an extra level of decadence.
How many calories are in one cookie?
Each cookie contains approximately 104 calories.
What is the fat content per serving?
Each cookie has approximately 6 grams of fat.
How many carbohydrates are in these cookies?
There are 12 grams of carbohydrates per cookie.
How much protein is in each cookie?
Each cookie provides about 1.25 grams of protein.
How much sugar is in the recipe?
Each cookie contains 4.17 grams of sugar.
What type of corn syrup should I use?
The recipe calls for 2 tablespoons of light corn syrup.
Should the butter be melted or softened?
The butter should be softened before creaming it with the sugar.
How much salt is required?
The recipe requires 1/8 teaspoon of salt.
Do I need to sift the dry ingredients?
Yes, it is recommended to sift the flours, baking powder, and salt together for a smoother dough.
What kind of chocolate is best for dipping?
Semisweet chocolate is recommended, with 1 to 2 ounces being sufficient for dipping.
How long should the dough ropes be?
The dough should be rolled into pencil-sized ropes approximately 7 inches long.
Can I use parchment paper for baking?
Yes, you can either grease the baking sheet lightly or line it with parchment paper.
How do I ensure the chocolate sets?
After dipping, place the cookies back on the baking sheet and let them sit until the chocolate has hardened.
What size egg is needed?
One large egg is used in this cookie recipe.
Is there fiber in these cookies?
Yes, each cookie contains approximately 0.83 grams of fiber.
What is the primary flavor profile?
The cookies offer a blend of sweet cookie dough richness with the satisfying crunch of a pretzel.
Can these be served at gatherings?
Absolutely, the unique pretzel shape and chocolate drizzle make them a great decorative dessert for any event.
Does the recipe use regular baking powder?
It specifically calls for 1 teaspoon of gluten-free baking powder.
How many ingredients are in this recipe?
There are a total of 10 ingredients, including the optional chocolate.
What is the preparation time for the dough ropes?
The dough should be shaped into ropes after the wet and dry ingredients are mixed into a smooth dough.
How much sugar is added to the batter?
The recipe uses 1/2 cup of granulated sugar.
What should the consistency of the dough be?
The mixture should be worked until a smooth dough forms that is pliable enough to roll into ropes.
Is buckwheat flour gluten-free?
Yes, despite its name, buckwheat is a gluten-free seed and safe for those avoiding gluten.