Tuesday, December 28, 2010

Whole Wheat Chocolate Pretzel Cookies

Forget everything you know about chocolate chip cookies. I know you've been making it off the Tollhouse bag with your grandmother since 1985, but save those for the office party or the PTA meeting. Make these wholesome whole wheat chocolate pretzel cookies, in all their gooey goodness, for the people who matter the most. They will thank you.

Whole Wheat Chocolate Pretzel Cookies

  • 2 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup safflower oil
  • ¼ cup almond butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ½ cup chopped dark chocolate pieces
  • ½ cup crushed pretzel pieces

Preheat over 375. Mix flour, baking soda, and salt together, set aside. Cream oil, almond butter, and sugars together with a wooden spoon for 3-5 minutes, until very smooth and shiny. Beat the eggs one at a time, then stir in vanilla. Blend in dry ingredients, then fold in chocolate, then pretzels. Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes. Allow cookies to cool for 5 minutes on cookie sheet (very important) before transferring to a wire rack to cool the rest of the way.

So delicious, so sweet, so salty. Good hot from the oven or sent to work the next day in your favorite person's lunchbox.

And as an added benefit, Safflower oil is incredibly high in the antioxidant vitamin E and whole wheat flour is full of fiber and protein.