Vegan Pretzel Chocolate Chip Cookies
A delightful blend of sweet and salty, these Vegan Pretzel Chocolate Chip Cookies are easy to make and offer a comforting hug in cookie form.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup coconut oil, melted
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
Add-ins
- 1/2 cup vegan chocolate chips
- 1/2 cup crushed pretzels
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, oats, brown sugar, baking soda, and salt. Mix these dry ingredients well.
- In another bowl, whisk together the melted coconut oil, non-dairy milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Mixing
- Gently fold in the vegan chocolate chips and crushed pretzels.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the oven or air fryer for best results.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 7g
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