Desserts
Chocolate Chip Peanut Butter Pretzel Cookies Grain-free Vegan
A perfect cookie in my opinion is one that has a perfect balance of sweet and salty. These Chocolate Chip Peanut Butter Cookies are exactly that. These cookies are soft, but have a crispy edge and crunchy bite size pieces of grain free pretzels, making this cookie recipe suitable for both vegan and gluten-free lifestyles.
I used a blend of almond and coconut flour for the perfect grain free soft baked cookie. I then used maple syrup which is a unrefined sugar to sweeten it up. To make these cookies vegan, use a vegan dark chocolate. I used 100% cacao chips which aren’t sweetened at all, but I personally love the balance!
I think you are going to love these cookies as much as I do! Don’t forget to tag me over on Instagram so I can share your re-creations! Also, please consider leaving a comment and rating below- this helps my business so much!
Ingredients in Peanut Butter Chocolate Chip Cookies
Peanut Butter- I used salted creamy peanut butter that I got from Trader Joes. If using unsalted peanut butter then add in a pinch of salt to this recipe.
Maple Syrup- I used maple syrup to sweeten this recipe, which is an unrefined sugar. Feel free to use any liquid sweetener that you’d like such as honey, agave or date syrup.
Vanilla Extract- I always recommend adding in vanilla extract to your recipes!
Almond Flour- I used almond flour for this recipe which is a grain-free flour option. I always get a big bag from Blue Diamond on Amazon which is the best deal I’ve ever seen.
Coconut Flour- I used a small amount of coconut flour in this recipe which helps bind the ingredients together.
Baking Powder- baking powder to help these cookies rise and be nice and fluffy.
Chocolate Chips- I used unsweetened 100% cacao chips for this recipe, if you prefer a sweeter chocolate chip, feel free to use one that is sweetened. To make this recipe vegan, make sure it is a vegan chocolate chip!
Grain-free Pretzels- I used grain free pretzels from
How to make grain-free vegan pretzel cookies
This sweet and salty chocolate chip cookie recipe is easy and stress free to make! You’ll only need two bowls, a baking sheet and some mixing spoons!
To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
In a medium bowl, combine creamy peanut butter, maple syrup, and vanilla extract. Mix with a spatula until ingredients are well combined. In a separate bowl, combine almond flour, coconut flour, and baking powder then add to peanut butter mixture.
Mix until a thick dough forms. Fold in chocolate chips and crushed pretzels last and mix until well combined.
Using a cookie scoop, scoop the dough and place it on the prepared baking sheet. Flatten the tops of the cookies with the palm of your hands and bake in the preheated oven for 13-15 minutes.
Let cool for 5 minutes before moving to a cooling rack, and enjoy!
Store these cookies in an airtight container on the counter and enjoy within 4-5 days.
Can’t wait to try these, going to ask my in house baker (daughter Avery) to bake these.
I think you’ll love them! Let me know how they turn out 😉