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
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.
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.