Peanut Butter Pretzel Cookies with Citrus

1 cups gluten free flour
1/2 cup coconut flour
1/2 teaspoon baking soda
3/4 cup coconut oil
1 cup organic sugar
1 cup peanut butter
2 eggs, at room temperature
1 teaspoon vanilla
4 drops Citrus essential oil (grapefruit, lemon, lime, …)
1/2 cup roasted peanuts, chopped
6 cups miniature pretzels, chopped

Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.

In a bowl, whisk together the flour and baking soda.

Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.

Add the eggs, 1 at a time, beating well after each addition and the vanilla.

With the mixer on low speed, gradually add the flour mixture, beating until just combined.

Stir in peanuts. Let batter sit for 30 minutes.

Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.

Place the cookies on the prepared pans.

Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.

Let cool slightly before transferring to racks to cool.

I mixed the pretzels in with the batter right at the end. It gave the cookies a chewy bite.

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