These allergy friendly (egg-free, nut-free) cookies are literally the bomb! OMG I can’t tell you how excited I am to share this recipe. Funny side note: When I first started making these cookies everyone would ask, “do these REALLY not have any egg in them? Wow…so they must be healthier”? Wait…what? Egg is probably the only healthy thing in a cookie, right? Anyhow, they really are so good and it brings a smile to my face and joy to my heart knowing that Max is able to have something so yummy!
Pre-heat your oven to 365
*Important note: the butter and cream cheese need to be at room temperature before prepping this delicious allergy friendly treats!
Part A: In a large mixing bowl combine All Purpose Flour, Baking Soda and salt. Set aside.
Part B: Mix the following items using your stand mixer or a large mixing bowl and your hand mixer: Butter and Cream Cheese followed by vanilla extract, granulated sugar and light brown sugar.
Slowly add the dry mix (part A) to the cream mix (Part B). I usually add a half cup or so at a time. Once that is mixed together, add the pretzels and chocolate chips.
Line your cookie sheets with parchment paper (this really aids in hindering any burn factor). Scoop 1 tablespoon of dough onto the sheets.
Place in the oven for 12-14 minutes.
Note: if you are anything like me, you will start off with 1 tablespoon sized cookies that eventually increase in size. If that sounds like you too...just add a minute or two to the bake time :)