September 29, 2010

Peanut Apple Pretzel Drops

by IsaChandra

Makes over 2 1/2 dozen cookies

Peanut Apple Pretzel Drops

This is an unassuming cookie, unless you assume that apples and pretzels in a cookie are going to be beyond awesome. In which case, you’re totally right. This is the sweet and salty combo that dreams are made of! Chewy brown sugar cookie dough with peanuts, crunchy salty pretzels and sweet tart apples will thrill children and the childish alike. This recipe is modified from Vegan Cookies Invade Your Cookie Jar.

Note: With all of the chunky mix-ins, these cookies will look a little crazy. Don’t be scared if they appear a little more free form than you’re used to.

2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves
4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 cup dark brown sugar, tightly packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a large bowl combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into small, bite-sized pieces. Combine with pretzels and peanuts.

In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt.

In a separate large bowl whisk together soy milk and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Beat with electric beaters for 2 minutes until lumps of brown sugar are dissolved and mixture is very thick. Stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from cookie sheets to wire racks to cool. Store in a loosely covered container.



  • July 6, 2011 at 11:53 pm: Ani

    I made these a week ago (or so) and these drops were amaaaazing! And that´s from a chocolaty kind of girl (if anybody asks me: “Chocolate or vanilla?” I would always go for chocolate ;) ).
    This is how we Europeans imagine the American taste: crunchy, chewy, salty and sweet at the same time. Yum yum yum!
    Thank you, Isa.
    P.S. You guys gotta try these!!!

  • July 17, 2011 at 10:20 pm: Luv What You Do

    All of your cookies look SO GOOD! I can’t wait to try them!

  • October 22, 2011 at 8:32 pm: Beth

    These might be my most favorite cookies ever . Thank goodness I’m taking them to a friend’s for dinner or I’d eat the whole batch.

  • December 18, 2011 at 2:04 am: Caitlin

    Made these without flaxseed and used water instead of non-dairy milk. Mine look different than the photo – more cookie like, as the dough spread – and so the texture of the cookie is very light and crunchy, but the taste is wonderful! Great mix of flavors.

  • December 21, 2011 at 9:14 pm: Elizabeth

    Made these fantastic cookies last week for my Secret Santa gift. I keep some for myself (duh!) and they were so yummy! I can’t stop eating them-I crave them now. Thanks for sharing.

  • February 12, 2012 at 8:07 am: Joy

    These are some of my very favorite cookies. I’ve swapped out the apple rings for golden raisins and the peanuts for roasted cashews. DUDE. They are SO freaking good. The recipe as is is pretty freaking awesome, too! My husband thought the apple with the vanilla tasted like white chocolate. Okay!

  • July 9, 2012 at 4:41 pm: Nicole

    These cookies are amazing. Admitidly I’ve never made them with peanuts but they are so awsome without I never felt the need to add them. I also tried replacing the apples with a package of banana chips ground into powder with a blender. The consistency is like sand but it crisply turned out really really well

  • July 21, 2012 at 1:59 am: Vegan Vera

    used almond milk and these are AMAZING!

  • November 30, 2012 at 6:24 pm: Caity @ Moi Contre La Vie

    These look AMAZING. I wonder if I could substitute something for the pretzels to make them gluten-free (as I am CLEARLY too lazy to go buy gluten-free pretzels…) Maybe some more nuts or something else salty that I find in my cupboard when I get home…

  • December 14, 2012 at 7:46 pm: Emily

    Can these be made with fresh apple in place of the dried rings?

  • January 20, 2013 at 7:54 pm: wendy

    these are delicious. I didn’t add peanut or apple rings, though, just because I am a rogue like that. I used “butter flavored” pretzels once, and the plain kind the next time. the “butter flavored” ones were extra delicious. I don’t know if they are vegan ( I am not, so it’s no biggie to me), but they sure added a lot of flavor.

  • April 8, 2013 at 9:37 am: Marisol

    I also would love to know if anyone has tried these wish fresh apple in place of dried and, if so, how they came out.

  • October 26, 2013 at 10:30 pm: Jill

    I’ve made these twice and they are an unusual and wonderful cookie. The second time I didn’t have enough apples so I added dried cherries which might be just a little strong, but still good.

  • November 26, 2013 at 7:49 pm: Hollie

    I can’t find dried apples, for some reason. I was just at the store and I found just about every other dried fruit imaginable, but no apples. I had found some dried apple rings last time I made these at another store, but they were more like apple CHIPS, and they were crunchy; the cookies turned out great, but the apple chips weren’t the best. I’m going to take the plunge and try fresh apples. Will report back.

  • July 26, 2014 at 7:47 pm: Aaron

    Took these cookies to grandma in the hospital… she loved them! As did other family that was visiting! Another excellent recipe… thanks so much!