It’s our first cold and truly windy day in Chicago. I’m not too intimidated by the cold, but I’ve been bracing for the wind, and I must say, it is not messing around! Today was high 40s / low 50s, but crazy windy and let me tell you, that makes it seriously cold. When we’re looking at zero degrees (or worse) and this much wind…. I can only imagine (I foresee a lot of cooking in my future when we get there!).
Anyhow, I of course spent the afternoon in the kitchen whipping up some vegan Salted Chocolate Chunk & Pretzel Cookies with a recipe from Evergreen Kitchen. In my book, you can’t go wrong with chocolate and pretzels (salty sweet is the best!) so I knew these would be phenomenal. The original recipe is vegan, but also gluten free. I used regular flour, so my version wasn’t, but it was nice to make truly vegan cookies. I also used peanut butter rather than almond butter, but I’m sure both are great.
I will say, my husband walked in the door (arriving home straight from the airport) this afternoon and said “it smells SOOOO good in here!” so I know I’m doing something right! The combination of peanut butter + chocolate was heavenly.
I did have to cook these a few minutes longer than the recipe recommends, but be cautious of cooking them too long. The bottom will burn before you notice it on top, so it’s ok to pull them out of the oven even if you think they’re still a little under (better than burning!).
Whip up a batch — or two or three — of your own and let me know what you think!
You can find the full recipe here.