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Chocolate Chunk Pretzel Cookies

Who doesn't love Chocolate Chunk Pretzel Cookies? Sweet, Salty and Vegan is sort of a dream come true!

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MARCH MADNESS AM I RIGHT???? I mean we thought winter was long and now we have COVID-19 to deal with. I am not trying to be trite or blaze about our current state of affairs, really I am not. Shit is real out there. Tons of people are affected and it seems things are only getting way worse before they get better. I myself have been feeling the effects of self-isolation. I’m tired, irritable, borderline depressed, sometimes joyous, angry.. the list goes on. There isn’t one of us who isn’t feeling something. It’s OK to be feeling all the feels. I am beyond grateful that I am still teaching, that I have a wonderful community to lean on and have a huge support system by my side. Suffice to say, my situation could be so much worse.

SO, now that that is off my chest, I promised you guys cookies. I re-made these beauties yesterday and all I can say is OMG WOW. They are so flipping good! The combo of sweet and salty has always been one of my favourites and these cookies certainly deliver on that. Here you GO!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Chocolate Chunk Pretzel Cookies

Who doesn't love Chocolate Chunk Pretzel Cookies? Sweet, Salty and Vegan is sort of a dream come true!
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Servings: 12 cookies
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • oven

Ingredients

  • 1 flax egg (1 ground flax +2 tbsp warm water)
  • ¾ cup almond butter
  • ½ cup vegan butter softened
  • ⅓ cup coconut sugar
  • 1½ tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup almond flour
  • ⅓ cup arrowroot flour
  • ⅔ cup oats
  • 1 cup dark chocolate chunks chopped
  • ¾ cup pretzels chopped (vegan + gluten free, if desired)
  • flaky sea salt
US Customary - Metric

Instructions

  • Preheat the oven to 350 and prepare a cookie sheet with parchment paper.
  • Prepare flax egg and set aside to gel. Approximately 10 minutes.
  • Combine wet ingredients and stir until completely incorporated. Add in baking powder and soda and mix thoroughly. Next add in almond flour, arrowroot flour and oats, Mixing one at a time until everything is well combined. If it’s too dry, add a tbsp of cashew milk.
  • Add in chopped chocolate chunks and pretzels.
  • Using an ice-cream scoop to scoop out slightly larger than golf ball sized balls.
  • Flatten balls with the heel of your hand. Sprinkle cookies with flaky sea salt. Optional but if i were you i wouldn’t skip it..makes these cookies SING.
  • Space quite generously as these cookies will spread. Bake for 15 minutes, transfer the entire cookie sheet to a wire rack and let it cool completely before moving/eating.

Nutrition

Serving: 1cookie | Calories: 325kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 248mg | Potassium: 259mg | Fiber: 5g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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