Vegan Chocolate Chip Cookies with Pretzels

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.

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.

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.

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.