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My Big Fat Chocolate Chip Pretzel Cookie
Preheat oven to 350F Line a baking sheet with parchment paper. Prepare flax eggs by combining ground flax seed with 6 tbsp water. Let sit until it forms a gel, about 5 minutes. In a small bowl, mix dry ingredients. Using a mixer, beat butter and sugars together. Add vanilla extract, flax eggs, and then dry ingredients. Beat until a dough has formed. Stir in chocolate chips and chopped pretzels.. . .
Prep Time: 00:20
Cook Time: 00:20
2 tbsp ground flax seed
6 tbsp water
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup earth balance vegan butter
1/2 cup brown cane sugar
1/2 cup organic cane sugar
2 tsp vanilla extract
1 cup vegan chocolate chips
1 cup chopped pretzels
1Preheat oven to 350F
2Line a baking sheet with parchment paper.
3Prepare flax eggs by combining ground flax seed with 6 tbsp water. Let sit until it forms a gel, about 5 minutes.
4In a small bowl, mix dry ingredients.
5Using a mixer, beat butter and sugars together. Add vanilla extract, flax eggs, and then dry ingredients. Beat until a dough has formed.
6Stir in chocolate chips and chopped pretzels.
7Using a large cookie scoop or spoon, place round balls of dough on the prepared baking sheet. I made 8 large thick cookies because I prefer them that way, but you can make smaller cookies as well.
8Bake for 15-18 minutes. If making smaller cookies, be sure to adjust the baking time slightly.
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