So when my kids started talking about how Crumbl cookies were all the rage, naturally I was curious. The funny thing is, whenever I indulge in a Crumbl cookie, all I’m thinking about is how I can make them better, cheaper, and more nutritious at home.

A cookie, nutritious? Yep. With the combination of fresh milled flour, protein-packed beef gelatin, and locally-grown strawberries, these cookies can become somewhat of a superfood. Don’t mill your own flour yet? Don’t worry, these cookies will turn out great with regular all-purpose flour too.

And as a bonus these cookies have the additional benefit of nostalgia–I can’t be the only one who used to eat a hefty serving of Strawberry Pretzel Pie (or casserole) at every family gathering, can I?

How unhealthy are Crumbl cookies?

I read recently that there are more calories in a Crumbl than a Big Mac. And it’s made with seed oils artificial colors and flavors and a boatload of refined sugar… The plain chocolate chip Crumbl offers you more than a day’s worth of sugar–28 grams to be exact–and it’s refined sugar at that.

What are the negatives of Crumbl cookies?

While Crumbl cookies are made with refined flour and sugar, which offers you zero nutrients, extra starch, and a higher blood sugar level the minute you take a bite, you can make a homemade copycat Crumbl with nutrient-dense fresh flour and a complex sugar (one of my favorites is coconut sugar–find it here).

See my Complete Guide to Sugars for more great sweetener options.

Can I make Crumbl Strawberry Pretzel Pie Cookies at home?

You bettcha. And I promise, they’ll taste just as good (dare I say better?) than the “real” crumbl. Plus, this way you can customize the ingredients to suit your family’s needs, not to mention save lots of cash!

What is Strawberry Pretzel Pie?

Strawberry pretzel salad is a delicious dessert that takes jello salad to a new level. It offers a buttery, salty pretzel crust covered with a cream cheese and whipped cream filling, and topped with a strawberry Jell-O spread and chopped pretzels sprinkled on top for the big finish.

I don’t know about your family, but ours used to gather at a long table, picnic-style, with strawberry pretzel pie front and center, treated like a side dish, served with the meal. Personally, I always knew it was a dessert item rather than a side dish, but no one seemed to mind an excuse to enjoy dessert with our meal.

These strawberry pretzel pie cookies combine the best of these layers into a decadent cookie your family might become slightly addicted to.

Crumbl Strawberry Pretzel Pie Cookie Recipe

When Crumbl came out with this cookie I knew I had to try it. One bite in and I knew I had to make a nutritious version. I was pleasantly surprised at how easy it was. If your family loves this recipe as much as mine does, please come back and leave a quick 5-star review so the Google gods share this deliciousness worldwide.

The world would be a “berry much” better place, yes?

Print

Crumbl Strawberry Pretzel Pie Cookies

Makes 8-10 large (crumbl-sized) cookies

Ingredients

• 1/2 cup butter softened
• 1/4 cup butter melted
• 1/2 cup sugar (I love coconut sugar for baking)
• 1 teaspoon Vanilla extract
• 1 large egg
• 2 1/3 cups spelt flour
• 1/4 teaspoon cream of tartar
• a pinch of salt
• 1 1/2 teaspoon baking powder
• 3/4 cup crushed pretzels + 3 tablespoons melted butter, mixed together

For the Strawberry Toping:

• 1 cup frozen strawberries
• 1/3 cup water
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons plain beef gelatin* or unflavored gelatin

For the Whipped Cream Cheese Icing:

• 1/2 cup heavy cream
• 2.5 ounces cream cheese roughly 1/3 of an 8 oz package, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350 degrees F.
• In a stand mixer beat both butters, sugar and vanilla for 1-2 minutes, until the mixture gets slightly fluffy. Add the egg and mix until combined.
• Add the flour, cream of tartar, salt, and baking powder and mix until a soft yet firm dough forms.
• While the dough mixes, melt 3 tablespoons of butter and stir the crushed pretzels into the butter. Add to the dough and combine.
• Forming a large dough ball (I usually make 9 total), flatten each ball until it's about 1/4 inch thick. Carefully smoosh the sides of the cookie until a ridge forms, leaving room for the fillings later. See images above for what this should look like. Place cookies on an ungreased cookie sheet (you can use parchment paper if you have it) and bake for 7 1/2 minutes until they're just barely cooked through (they might look slightly undercooked when you first pull them out).
• While the cookies are baking, grab a sauce pan and add the strawberries, water, and sugar. Cook on medium heat, stirring occasionally, until the berries start to soften. Using a banana masher or just a wooden spoon, smash the strawberries. Turn the heat up to medium/high and sprinkle the gelatin over the top. Stir the powder in carefully, trying to avoid lumps. continue to boil the strawberry mixture until the gelatin is dissolved fully. When it's ready to remove from the heat your finger should leave a clean mark on the back of your spoon when you make a line with your finger. Set aside to let cool slightly.
• While the strawberries and cookies are cooling, make the cream cheese icing. First, in a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Remove from the bowl and set aside. Next, beat the cream cheese, vanilla, and sugar together until creamy. Add the whipped cream back in and briefly beat the two together until combined.
• Assemble the cookies: spread a layer of the whipped cream frosting on the bottom, then spread the strawberry filling on top. Sprinkle additional crushed pretzels on top, if desired.
• Store any leftovers in an airtight container in the fridge.

Notes for Making Copycat Crumbl Strawberry Pretzel Pie Cookies

I use unflavored beef gelatin like this one. Read more about the benefits of “real” beef gelatin here.

Don’t mill your own flour? Regular all-purpose flour will work.

Not sure what sugar you want to use? Go here for a break down of all the best options.

Use Redmond Real Salt in this recipe and add more than 64 trace minerals! Use code SOULYRESTED to save & stock up on some of this amazing salt today. I buy it in the bulk size because it stores so easily and keeps forever.

Have duck eggs? They’d add a delicious richness to this recipe. Read more about duck eggs here.

Wondering what grain mill would be right for you?

There are many options for grain mills & it’s an important choice that people can wind up sitting on for years. Years of debate and wondering that could have been filled with better daily nutrition around their family table.

After years of using and comparing many varieties of mills I put together a Complete Guide to Choosing a Mill to help you make your decision.

In the end, these are the 3 I recommend: The Classic Nutrimill does a great job, at the lowest price point. The Harvest Mill wins for most beautiful to sit on your counter. And the Mockmill is a beautiful workhorse that wins for best engineered, best at milling alternative grains, and finest flour, but it also sits at the highest price point.

More about some of the alternative flours I make in the Mockmill here.

More in-depth info about all these mills (and others) in my Complete Guide to Choosing a Mill. 

My favorite ingredients for these Crumbl Copycat Cookies

Talk to me about your Crumbl Strawberry Pretzel Pie Cookies!

If you have any questions, leave a comment below. If you make and love these, leave a five star review! And please tag me on ig to show me your Crumbl Strawberry Pretzel Pie Cookies! @souly.rested

More recipes like Crumbl Strawberry Pretzel Pie Cookies:

• The Secret to Delicious Strawberry Pie
• Kamut Chocolate Chip Cookies
• The Best cut-out Cookies Ever
• Cookies Made with Bacon
• Want to mill your own flour? Learn Why I Started Milling my own Flour

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The post The Best Copycat Crumbl Strawberry Pretzel Pie Cookie Recipe first appeared on Souly Rested.

To be honest, I think trying new and exciting varieties of wheat berries has been my favorite part of owning my own grain mill! Who knew flour could have so much variety?

The newest addition to my wheat berry stash is Kamut (pronounced kuh-moot). These Kamut chocolate chip cookies made with fresh-milled, whole wheat Kamut flour are seriously to die for.

Sidenote: Kamut flour would be great for this Crumbl knockoff cookie too. I made some with spelt and soft white wheat berries last night and OH MY WORD. I did tweak the recipe a lot, so I’m going to be sharing my version soon.

It turns out Kamut chocolate chip cookies are  the perfect amount of crunchy around the edges, soft and gooey in the middle, and full of flavor thanks to the brown butter and nutty taste of the Kamut. Yum.

What is Kamut flour?

Let’s talk about Kamut. For starters, Kamut can easily replace all-purpose flour in recipes. Folks say to replace it in a 3:4 ratio with what your all-purpose recipe calls for, but I’ve had good luck replacing it 1:1 in most recipes. Just be aware that you might need slightly less kamut flour than all-purpose flour.

Kamut is an ancient form of wheat that has apparently never been hybridized or genetically modified. It has a distinct buttery, nutty flavor that’s a great addition to all sorts of baked goods. The name “Kamut” is the Egyptian word simply for “wheat.”

Given the fact that Kamut hasn’t been intentionally modified like most other wheat on the market these days, it’s easier for our bodies to digest, and some folks with gluten sensitivities claim they’re able to eat Kamut but not other varieties of wheat.

Kamut vs. Spelt

Similarly to kamut, spelt had been modified very little throughout the years. Both ancient grains, they each offer different benefits. Kamut is generally recognized as having a bolder, more nutty flavor than spelt. However, spelt has a sweeter, more subtle flavor that’s less noticeable in baked goods. Both are great options, just slightly different from each other.

Is khorasan different than Kamut?

In short, Kamut is khorasan wheat. Quite literally, Kamut is a trademarked variety of khorasan wheat. Other varieties of khorasan are also grown in the U.S. The difference between khorasan wheat and Kamut comes down to a trademark. Kamut is an ancient variety of khorasan wheat and a registered trademark owned by Kamut International. The organization was founded by Montana farmer, Bob Quinn, to protect the purity of the heirloom variety of khorasan wheat.

So keep in mind when purchasing Kamut that the wheat berries or flour may be cheaper if it’s labeled “khorasan wheat” rather than “Kamut,” since Kamut is, essentially, a brand name version of the same wheat.

To see what I mean, check out these Kamut brand-name wheat berries vs. the no-name khorasan wheat berries.

A 25-pound bag of Kamut is $49.94 today with Azure, and a 25-pound bag of khorasan is $37.85. So khorasan is on my pantry checklist. Go here to download my full list of the best prices deals on the best ingredients. And over on instagram check out my Azure favorites.

Kamut Chocolate Chip Cookies

Ingredients:

• 3/4 cup butter
• 1 cup brown sugar (I use coconut sugar)
• 1/2 cup sugar (I link my favorite below)
• 1 teaspoon vanilla extract (I link my favorite below)
• 2 eggs
• 2 cups whole wheat Kamut flour (freshly milled, on a fine setting)
• 2 tsp sifted, fine chickpea flour (optional)
• 1/2 teaspoon baking soda
• 2 cups total chocolate chips/chunks of choice (I link my favorite below)

Directions:

1. In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
2. Preheat your oven to (shocker) 350 F.
3. When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
4. Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
5. Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
6. Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes About Kamut Chocolate Chip Cookies

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

Print

Kamut Chocolate Chip Cookies

Ingredients

• 2 cups whole wheat Kamut flour freshly milled, on a fine setting
• 1/2 teaspoon baking soda
• 3/4 cup butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups total chocolate chips/chunks of choice

Instructions

• In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
• Preheat your oven to (shocker) 350 F.
• When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
• Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
• Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
• Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

Ingredients in my Kamut Chocolate Chip Cookies

Is Kamut healthier than wheat?

Kamut is a fabulous, more nutritious substitute for “regular” wheat. Kamut offers more proteins, minerals ,and vitamins than wheat.

Is Kamut healthier than oatmeal?

Kamut can be cooked as a great substitute for oatmeal. In fact, it’s superior to oatmeal because it’s higher in vitamin B6, which is important for brain development and a healthy nervous system and immune system.

Is Kamut healthier than quinoa?

Gram per gram, Kamut packs a higher protein punch than even the amazing quinoa. In a 1-cup serving, quinoa offers 8 grams of protein, vs. a huge 9.8 grams from Kamut.

Is Kamut a superfood?

The post Kamut Chocolate Chip Cookies first appeared on Souly Rested.

Chocolate chip cookies with some nutrition on the side? Yes please!

I’ve spent a while tweaking this recipe and coming up with pretty-darn-near perfection of my favorite dessert in the world. But be sure to read the tips after the recipe for lots of suggestions of ways you can tweak this recipe yourself and even how to change up some of the ingredients.

But definitely make these cookies with fresh flour, if you’re able. Fresh flour adds variety, nutrition, taste, and even cost-savings to everything you make in the kitchen.

Is rye flour healthier than all-purpose?

So now, without further ado, let me rock your chocolate chip world just a little…

Chocolate Chip Cookies Made With Fresh Flour

There are some unique ingredients here, don’t let that deter you. See lots of great substitutions, that everyone has on hand, in the tips below.

Ingredients

1 cup butter at room temperature

1/4 cup maple sugar (see notes)

3/4 cup turbinado sugar 

1 tsp vanilla

2 1/2 cups of fresh-ground rye flour (my rye wheat berries)

1/2 tsp salt (i always use this one & code SOULYRESTED saves $$)

1/2 tsp baking soda

1 egg + 2 egg yolks

2 cups chocolate chips (I love these chips)

Directions

1. Preheat oven to 350.
2. Combine butter, sugars, and vanilla in mixer bowl. Beat on high about 4 minutes.
3. In a separate bowl, mix flour, salt, and baking soda.
4. Add flour mixture to butter mixture a little bit at a time, while mixer is running, turning off to scrape down sides when needed. Beat together for another 4-5 minutes.
5. Wisk egg and extra yolks in small bowl and add that, again, while mixer is running, and continue beating another 1-2 minutes.
6. Reduce mixer speed to low and add in chocolate chips.
7. Drop dough by small scoop fulls, 1 inch apart, and bake for 10 minutes or until just starting to turn golden.
8. Let cookies finish baking on warm tray, on counter, until try has cooled to touch, then transfer cookies to cooling rack.
9. Store at room temperature for a week or in the freezer for up to 6 months.

Tips for Making Cookies With Fresh Flour

• If you find your cookies are spreading out and too thin, simply prechill dough for at least 30 minutes.
• If you don’t have maple sugar, feel free to substitute brown sugar or (even better) date sugar. If you’d like to learn how to make your own all-natural maple sugar, you’d love my in-depth master class.
• I choose to use rye flour to complement the natural sweetness of a decadent chocolate chip cookie, but feel free to experiment with other varieties of fresh flour as well (and let me know what you try in the comments!). Another great option is Soft White Wheat.
• If you happened upon this recipe but don’t yet have a grain mill or access to freshly-milled flour, you can still use this recipe, substituting refined flour for the rye. But definitely go here to learn about the how easy it is to start milling your own (oh-so-nutritious!) fresh flours: FREE e-course about Milling Your Own Flour (how & why).
• I like using the heavier grain of turbinado sugar to complement the rye in this recipe. If you’re using refined flour, cane sugar is just as good. (It’s also fine, of course, to use cane sugar with the rye fresh flour.)
• Feel free to use a little less chocolate chips, I add a little more than “necessary.” Also feel free to swap 1/2 cup of avg size chips for chocolate chunks or (the best option!) chop up a high-quality 72% cacao bar.
• You can use any salt for delicious results, but up the mineral content of everything you eat with this amazing salt. Use code SOULYRESTED for 15% off your entire order, anytime.
• Go here for more details about my favorite ingredients in my pantry and how I choose which I’ll use in which recipe.

Other Articles & Resources You’ll Love:

Why I Started Milling My Own Flour

The Tools I Love the Most in my Farmhouse Kitchen

My 7-page Pantry Checklist

How & Why to Mill Your Own Fresh Flour

Aspire to live quietly, and to mind your own affairs, and to work with your hands. I Thessalonians 4:11

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The post Chocolate Chip Cookies made with fresh flour first appeared on Souly Rested.