Difficulty: Easy-Medium
Makes 24
Real talk: there is nothing pretzel-y about these cookies other than the shape but to be honest who cares because they’re cute AF, right? There is something chocolate-y and peanut butter-y about them though – and call me crazy but I think that might be because of the peanut butter and chocolate in them.
P.S. You can get a similar cookie cutter here.
Ingredients
- 1/2 cup vegan margarine
- 1/4 cup caster sugar
- 1/4 cup soy milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter powder
- 2 1/2 cups plain flour
- 1 cup vegan chocolate
- 1/2 cup granulated nuts
Method
- Cream together the vegan margarine and caster sugar until light and fluffy.
- Add the soy milk and vanilla extract and mix until well combined.
- Sift in the peanut butter and the flour gradually until a good dough is formed (you may not need it all).
- Flatten the dough into a disc and wrap in plastic wrap, placing in the fridge for at least 20 minutes.
- Preheat the oven to 160°c and line 2 baking trays with baking paper.
- Dust a clean surface with flour and unwrap the dough.
- Roll out to 1cm thick and use a cookie cutter (it doesn’t have to be pretzel shaped) to cut out shapes and gently place on the baking trays.
- Re-roll until you’ve used up all the dough.
- Bake in the oven for 20-30 minutes until they just start to brown.
- Allow to cool completely.
- Re-line completely cooled trays with baking paper.
- Melt the chocolate gently until smooth and pop into a small ramekin.
- Dip each cookie into the chocolate and gently tap on the side of the ramekin to remove any excess.
- Place on the baking tray and sprinkle with granulated nuts and repeat with the rest of the cookies.
- Place in the fridge until the chocolate sets and serve!
