2/3 cup water

3 tablespoons ground flax seeds

2/3 cup neutral oil, such as avocado or grapeseed

2/3 cup sugar

1 teaspoon sea salt

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons instant ground coffee

1 teaspoon ground cinnamon

1/2 cup pretzels, finely chopped

1/2 cup salted potato chips, crushed

1/2 cup mini chocolate chips

1/2 cup unsalted peanuts, chopped

1/2 cup shredded unsweetened coconut

1 teaspoon flaky sea salt

Line a large sheet pan with parchment paper.

In a small bowl, combine the water and ground flax seeds and mix well to make a flax egg. Let sit for 5 minutes, until thickened.

In the bowl of a stand mixer, or a large bowl, mix the oil, sugar and sea salt. Add the flax egg and vanilla and mix until well combined. Add the flour, baking powder, ground coffee and cinnamon and mix on low speed until just combined. Add the pretzels, potato chips, chocolate chips, peanuts and coconut and mix on low until evenly distributed.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Preheat the oven to 350°F.

Shape the dough into 4 logs, about 1½ to 2 inches wide and 5 inches long, on the sheet pan. Sprinkle with the flaky salt. Bake for 25 to 30 minutes, or until they are firm and slightly puffed.

Let cool on a wire rack for 10 minutes. Lower the oven temperature to 300°F.

Using a sharp knife, cut the cooled logs into ¾-inch-wide slices (7 to 10 per log). Place the slices back on the sheet pan on their sides. Bake for about 25 minutes, or until crisp, flipping halfway through.

Let cool slightly before serving.

Note:

Mandelbrot can be stored in the freezer for up to 6 months in an airtight container. Prepare the dough up to 2 days in advance and store, wrapped in plastic, in the refrigerator.

Makes: 2 dozen