1 ¼ cup+ 2 tbspgluten free flourmeaseure for measure, 1:1
¼tspfinely ground sea salt
1cupmini pretzelsgluten free
Cream together the butter and sugars. I like to place mine into a stand alone mixer using a paddle attachment and beat on high for several minutes. You can also use a hand held mixer if needed. Meanwhile, in a small bowl, stir together the flax meal and water and then let it sit to gel.
Once you have creamed together the butter and sugars and they have become pale in color-about 4 minutes-add in the flax mixture and beat until incorporated. Stir in the vanilla extract.
Spoon and level your flour to measure correctly and then add it into the butter mixture along with the baking soda and salt. Mix on a low speed just until the dough comes together and some streaks of flour are left.
Add in the pretzels and chocolate chips and continue mixing. The pretzels will break into small pieces as they mix if you are using a stand alone mixer. If you are using a hand mixer, you may want to break the pretzels into small pieces before adding them in.
Once everything is incorporated, use a 1½ inch cookie scooper to make 15 evenly sized cookie dough balls and place them on a baking sheet lined with parchment paper. Cover and chill for 2 hours in the refrigerator or up to 48 hours.
Once ready to bake, pre-heat the oven to 350 F and place the cookie dough balls on a baking sheet lined with parchment paper about 2-3 inches apart. I baked 5 at a time on my baking sheet. Bake for 18 minutes and the edges are golden brown. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to continue cooling.
After making the cookie dough balls, place them into an airtight container and freeze up to 3 months. When you are ready to bake them, transfer them to a the fridge 24 hours prior to baking.