Name: Peanut Apple Pretzel Drops
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 30 servings
Ingredients: 2 cups mini pretzels (crushed into small pieces); 1 cup roasted, shelled peanut halves; 4 oz dried apple rings ((about 1.5 cups, lightly packed)); 1.75 cups all purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon ground cinnamon; 0.25 teaspoon salt; 0.5 cup plant milk; 2 tablespoons ground flax seeds; 0.5 cup canola oil; 1 cup dark brown sugar (tightly packed); 0.33 cup granulated sugar; 1.5 teaspoons vanilla extract

Instructions

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1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2

In a large bowl, combine cups mini pretzels (2 generous) (crushed into small pieces) and roasted, shelled peanut halves (1 cup). Cut dried apple rings (4 oz) into small, bite-sized pieces and add to the pretzel and peanut mixture.
3

In a separate large mixing bowl, sift together all purpose flour (1.75 cups), baking powder (0.5 teaspoon), baking soda (0.5 teaspoon), ground cinnamon (0.25 teaspoon), and salt (0.25 teaspoon).
4

In another large bowl, whisk together plant milk (0.5 cup) and ground flax seeds (2 tablespoons). Add canola oil (0.5 cup), dark brown sugar (1 cup), granulated sugar (0.33 cup), and vanilla extract (1.5 teaspoons). Beat with electric beaters for minutes (2) until the dark brown sugar lumps are dissolved and the mixture is very thick. Stir in the dry flour mixture until just moistened and a thick, soft dough forms. Fold in the pretzel mixture and stir to completely coat everything with batter. The dough will be chunky and sticky. Drop heaping tablespoons of dough onto the lined baking sheets, about 2 inches apart. Bake for 14 to 16 minutes until the cookies are firm and the edges are lightly browned. Let cool on wire racks. Store in a loosely covered container.