Hot Rod: Beth’s Fave Pretzel Cookies

Friday, January 20, 2012

Forget about driving fast for excitement—to me, one of life’s greatest thrills is indulging in decadent desserts. You can’t do it all the time if you want to not be deemed a reckless eater, but you can still appreciate the speed and cut loose every once in a while.

The way to achieve the thrill on a regular basis without the possibility of an dietary crash? Be smart in your dessert choices and make sure you’re not super hungry or crave-y when you eat them. You can accomplish that by having healthy snacks of complex carbs, protein, and fiber through the day.

Since one of my kids’ favorite snacks is Snyders of Hanover’s pretzel rods, one ever-ready snack in my household is a few pretzel sticks mixed with a handful of dried fruit and nuts. Besides that tasty go-to trail mix idea, here are a few of my big tips when it comes to snacking:

• Never go more than two and a half to three hours without eating something substantial, like a piece of fruit or nuts (or a cookie like below).
• Drink at least eight ounces of water each day to stay hydrated and to keep your body running smoothly.
• Never eat in front of the television (it puts crumbs in the couch) or computer. Focus on what you’re eating and enjoy/savor it.
• Try to snack on something green every day and no, Skittles don’t count!
• Enjoy a healthy treat once a week, to avoid feeling deprived, which can lead you to overeating or over indulging.

Right now I’m crushing on this pretzel cookie recipe I recently adapted from an old favorite. It’s got just the right amount of sweet and salty, but since it uses applesauce and peanut butter instead of oil, it’s got protein and natural sugar, giving it a natural spin on the old favorites.

Pretzel Chip Cookies
Adapted from a recipe from one of my book tour sponsors, Vitamix

Ingredients:

• 2 eggs
• 2 tsp. vanilla extract
• 1/2 cup butter
• 1/2 cup applesauce
• 1 cup chunky style peanut butter
• 1 1/4 cup granulated sugar
• 1 cup crushed Snyder’s of Hanover pretzel rods
• 1 cup slivered almonds
• 2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 cup cornstarch
• 1/2 cup garbanzo flour
• 1/2 cup tapioca flour
• 1 1/2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray.
2. Combine pretzels, nuts, baking soda, baking powder, cornstarch, and flours together in a mixing bowl. Set aside.
3. Place eggs, vanilla, butter, applesauce, peanut butter, and sugar into a high-powered blender like Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10-15 seconds with tamper until smooth.
4. Stir wet mixture into dry ingredients in bowl until mixed completely. Fold in chocolate chips until evenly distributed.
5. Drop by teaspoons onto prepared baking sheets. Bake for 12-15 minutes or until golden brown.

And there you have it: Your daily love affair with food begins again. Enjoy!

Book Tour Watch 2012: Chicagolanders and deal-lovers take note! This Sunday I’ll be signing copies of my book at the CostCo in Schaumburg from 12-2 p.m.

Related posts:
Snack Attack: 5 Healthy Non-Potato Chips to Try
March Madness Munchies: 7 Go-To Snack Ideas
Cookie Monster: Gateau Girl’s Inside Out Cookie Cupcakes

*I wrote this blog post while participating in the SocialMoms and Snyder’s of Hanover blogging program, for 6,000 My SocialMoms Rewards Points. For more information on how you can participate, click here.