With crispy edges, chewy centers, and sweet and salty flavor in every bite, these Vegan Chocolate Chip Cookies with Pretzels are sure to become a family favorite. Bonus – they’re gluten-free and nut-free!
These simple cookies are the perfect everyday cookie recipe. Quick and easy to make with add-ins to please both those with a sweet tooth and the salty snackers in your life.
They also make a fun addition to holiday cookie platters or for gifting to friends or neighbors.
Ingredients you need
Ingredient notes and substitutions
Flour ~ I use oat flour for these homemade vegan chocolate chip cookies. It makes the edges nice and crispy and the centers soft and chewy.
You could use all purpose flour if you really want, but the texture won’t be quite the same.
Sugars ~ A mixture of brown sugar and white cane sugar creates the best texture.
Butter ~ I like the Earth Balance vegan butter sticks for baking. You’ll want it to be softened to room temperature, but not melting.
Yogurt ~ Unsweetened, plain dairy-free yogurt is going to act as our egg replacer. It provides moisture and a little bit of fat and protein. I used a cashew based yogurt, but you could use a coconut yogurt or soy or almond yogurt. Just make sure it’s plain flavored and unsweetened.
Chocolate chips ~ There are plenty of dairy-free chocolate chips on the market these days. I think mini chocolate chips work best in these pretzel cookies. Enjoy Life makes vegan mini semi sweet chocolate chips.
Pretzels ~ Mini pretzel twists crushed into pieces are perfect for this cookie recipe. I love the gluten-free pretzels made with cassava flour. They are wonderfully crispy and when baked into these chocolate chip cookies they almost take on the texture of toffee bits.
To crush the pretzels: Place them in a zip top plastic bag, press the air out of the bag and then close the bag. Using a heavy measuring cup or rolling pin, smack the bag of pretzels a few times until the pretzels are broken up, but not pulverized.
How to make the recipe
In the bowl of an electric mixture (or with a handheld mixture) cream together the butter and sugars then add in the yogurt and vanilla.
Add the dry ingredients and mix until combined.
Add the chocolate chips and crushed pretzels and gently mix until just incorporate.
Drop spoonfuls of the cookie dough (about 1 ½ tablespoons each) onto a parchment lined baking sheet.
Bake for 10 minutes until the cookies have spread a bit and the edges are starting to set up.
Do not over bake! They will continue to cook as they cool.
Transfer the cookies to a wire cooling rack to continue cooling completely.
Storage and freezing
Counter: Keep the cookies in an air-tight container on the counter for 4 to 5 days. Be sure to cookies are cooled completely before transferring to a container.
Fridge: I do not recommend storing these freshly baked cookies in the fridge.
Freezer: You can freeze these chocolate chip cookies with pretzels. Cool the cookies completely, space them out on a large plate or baking sheet, and then place them in the freezer.
Once frozen, transfer the cookies to a freezer safe container or plastic zip top bag. They should keep well for up to 3 months.
Defrost on the counter.
You can also freeze the unbaked cookie dough for up to 2 months.
Pro tips and tricks
~ Measure your flour using the spoon-and-level method. Fluff up the flour with a spoon. Gently spoon it into a measuring cup, overfilling the cup, then level it off using the back of a knife. Do not pack it in or scoop it directly with the measuring cup as you will end up with too much flour.
~ Use room temperature butter for best texture. Do not melt the butter.
~ Mini chocolate chips and mini pretzels work best for this recipe.
~ Make sure to use certified gluten free oat flour and certified gluten-free pretzels if you need these cookies to be gluten-free.
~ Once the cookie dough is on the baking sheet top them off with a few extra chocolate chips and crushed pretzels for picture perfect cookies.
~ For perfectly round cookies, place a circle cookie cutter (slightly larger the baked cookie) over the cookie and using a circular motion with your hand swirl the cookie around inside. This must be done immediately when the baked cookies come out of the oven.
There is no need to chill this vegan chocolate chip cookie dough.
Yes! These vegan chocolate chip cookies with pretzels are gluten-free as long as you use certified gluten-free oat flour and gluten-free pretzels.
Yes! These cookies freeze well. Space the cookies out on a large plate or baking sheet and freeze. Once frozen transfer the cookies to a plastic freezer bag. They should keep well for up to 3 months. Defrost on the counter and bring them to room temperature before serving.
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I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Chocolate Chip Cookies with Pretzels
- ½ cup vegan butter room temperatue
- ½ cup light brown sugar
- ¼ cup cane sugar
- ⅓ cup unsweetened, plain dairy-free yogurt
- 2 teaspoons pure vanilla extract
- 2 cups certified gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini vegan chocolate chips
- ½ cup crushed gluten-free pretzels
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer (or in a mixing bowl with a handheld mixer) cream the butter and sugars together until smooth. Add the yogurt and vanilla and mix until combined.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add half of the dry ingredients to the mixing bowl with the wet ingredients. Turn the mixer on low to start. Once it starts to incorporate, turn it up to mix well. When mostly incorporated, add the remaining dry ingredients, starting again on low. Stop to scrape down the bowl with a spatula as necessary to ensure all ingredients are fully incorporated.
- Add the chocolate chips and crushed pretzels and mix gently until just incorporated.
- Drop the cookie dough (about 1 ½ tablespoons each) onto the prepared baking sheet. Leave at least 2 inches between each cookie.
- Bake for 9 to 11 minutes until the cookies have spread a bit and the edges are starting to set up. Do not over bake. They will still be light in color on the top, but they will continue to cook a bit as they cool.
- Allow the cookies to cool on the baking sheet for about 1 minute before transferring to a wire cooling rack to finish cooling completely.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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