If I had to give 2020 a food-nickname I would call it “the year of the pretzel”.
If you have been following my intuitive eating journey on instagram, you know I’ve been at it to banish any food rules (or even mild food moralities) out of my life 👋
No more of that “only whole grains, only good fats, high protein, high fiber” drama for me.
Balance is key for mental health, and I now believe that mental health is NUMBER ONE. The brain regulates pretty much everything so before I will go worrying about my heart or lungs or arteries or WHATEVER, I will worry take good care of my MIND.
Anyway with the food moralities out the window, I started going to TOWN on pretzels 🥨 I was so happy about this that for a while I ate pretzels with every single meal/snack.
So needless to say pretzels started making an appearance in my recipes. They just add the most perfect salty crunch to a sweet treat and I’m swooning.
Let me know if you give these a try!
Mini-batch Cookie Dough Pretzel Bites
Ingredients
- 1 tbsp nut/seed butter (16 g)
- 2 tsp maple syrup (14 g)
- 1 tsp oat flour (3 g)
- pinch of salt
- 8 itty bitty mini pretzels (4 g)
- 1 tbsp chocolate chips (14 g)
- 1/2 tsp coconut oil (2 g)
Instructions
- In a small container mix nut/seed butter, maple syrup, oat flour and pinch of salt. Refrigerate 10 minutes to set. This will be the cookie dough filling.
- Scoop heaping 1 tsp cookie dough, round between your palms and press between two pretzel minis. Refrigerate another 10 min to set.
- Melt chocolate and coconut oil in a microwave safe dish.
- Dip your pretzel bites half way and place on a parchment lined dish (there will be chocolate leftover). Refrigerate/freeze to set the chocolate.
- Eat all 4 bites or keep refrigerated!