Chocolate crinkle cookies are often more cloying than satisfying. By substituting the flour with Glutino pretzels, this version of the holiday staple is not only gluten-free but also perfectly salty-sweet with the best-ever chewy center.
These cookies are absolutely amazing!! I cooked them for 12-13 minutes to make sure they are soft. The dough is tasty as well! Many of the reviews are negative but my family loves to bake and these are some of our favorite cookies ever!! You would never know they are gluten free :)
Read MoreWhat did i just make..... they are horrible..... i followed directions precisely..... take this awful recipe down
Read MoreNot much in flavor, too "pretzely" tasting, i even added dark chocolate chips for some richness disappointed in these cookies....
Read MoreCould you sub melted butter for the oil?
Read MoreAbsolutely a holiday cookie disaster. Dry, crumbly mess. Flavor was ok.
Read MoreThese were the worst cookies I ever made.
Read MoreThe dough came together very easily but to me they were lacking in complexity.. Made exactly as directed, hers what I’d do next time. Use coconut oil instead of canola. Add 1cup of either chopped pretzels or pecans and/or 1 cup mini dark chocolate chips.
Read MoreLooks like a winner, Justin. Thank you - now - how about thumbprint cookies, rolled in egg white and chopped walnuts with raspberry jam centers? I tried making gf version and it bombed!
Read MoreThese were fantastic! Made them for a gluten free adult but they were also loved by all of the kids. Would these also work with almond flour????
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