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