Raspberry Pretzel Thumbprints with Chocolate Drizzle

Name: Raspberry Pretzel Thumbprints with Chocolate Drizzle
Yield: Makes 24 cookies
Ingredients: 1⅔ cups (205 g) all-purpose flour; ½ cup (50 g) unsweetened cocoa powder; 3 tablespoons cornstarch; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup (40 g) thin pretzel sticks; ½ cup (120 ml) seedless raspberry jam; ½ cup (85 g) semisweet chocolate chips; ½ cup (120 ml) canola oil; ¾ cup (150 g) granulated sugar; ⅓ cup (75 g) packed brown sugar; ¼ cup (60 ml) unsweetened nondairy milk; 1½ teaspoons pure vanilla extract

Preparation info

Makes
24
cookies

Difficulty
Medium

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

These unique cookies will satisfy all your salty and sweet cravings, and they’re really pretty to boot! Pretzel-studded cookies with a ruby center and chocolate ribbons—they’re like a holiday treat no matter what time of year you’re baking them.

Ingredients

½ cup (120 ml) canola oil
¾ cup (150

Dessert
Cookies
Vegan

Method

Preheat the oven to 350°F (175°C). Lightly grease two large baking sheets.
In a large bowl, beat together the oil, both sugars, milk, and vanilla. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Stir to form a thick, stiff dough.<