3 tbsp egg replacer powder
1.5 cups water
1 cup Earth Balance butter, softened
1.5 cups granulated sugar
1.5 cups brown sugar
4 tsp vanilla extract
2.5 cups all purpose flour
2 cups coconut flour
2 tsp baking soda
2 tsp salt
1 bag non-dairy chocolate chunks
classic pretzel twists
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
In a blender, whip egg replacer powder and water until thick and creamy. You can do this with a whisk, however, blending ensures the best consistency.
In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture and combine. In a separate bowl, combine the flour, baking soda and salt. Gradually mix the flour mixture into the wet mixture until it begins to form a dough. Stir in the chocolate chunks.
Measure the dough in a quarter-cup-sized measuring cup and roll into a ball. About 8 cookies will fill one cookie sheet. Bake for 5 minutes. Remove cookies from oven and add a pinch of course salt and press a pretzel into each cookie. Bake for another 7-9 minutes or until golden brown. Let stand for 2-5 minutes; remove to wire racks to let cool completely.