Sweet and Salty Cookies- gluten-free, top 8 allergen free
These cookie are show stoppers! We give these cookies as gifts, take them for class parties, and any gathering we go to. People go crazy for these cookies, even those without food restrictions. Our local friends order these from us in large quantities so they don't run out. They are the perfect sweet and salty cookie with everything you could want in a cookie. Whoever decided that sweet and salty belong together deserves a medal of honor! There really is nothing better, in our opinion. If you disagree, that's ok, we have plenty of solely sweet cookies for you! Next time you need to take a dessert, let these be the ones you take! You can thank us later. ;) We make these in HUGE batches, by huge we mean 100 at a time! You can make the dough and freeze it in pucks for an amazing cookie anytime you want or to make a whole batch to share. Head on over and grab a Rustic Scoop™ Cookie Mix so you can make these!
Sweet and Salty Cookies
1 Rustic Scoop™ Cookie Baking Mix
2/3 Cup Shortening
1 teaspoon Vanilla
2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
1/3 Cup Safe pretzels (then crush them up)
2/3 Cup Chocolate chips
1/3 Cup Safe Caramel
Coarse sea salt or Pink Himalayan salt
Preheat oven to 350°F and prepare cookie sheet with parchment paper. In a small bowl, combine the flax meal and hot water.
In a mixing bowl, cream the shortening until it is smooth. Butter can be used, but we much prefer shortening. I don’t think coconut oil will work well so please don’t use that. Next, add the vanilla and flax/eggs with the shortening and mix on medium speed until they are well combined. Then slowly add the contents the Rustic Scoop™ Cookie Mix and mix until well combined. Mix in the chocolate chips and crushed up pretzels until well combined. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily.
While the cookies are baking, melt safe caramel with 1-2 Tablespoons milk of choice. Mix with a spoon until smooth. Once the cookies are cool, drizzle with caramel sauce and sprinkle with salt. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions.