Chocolate Chip Cookies with Pretzels
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!
Servings: 24 cookies
Calories: 189kcal
Ingredients
- 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
Instructions
- 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.
Notes
~ 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 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
Nutrition
Calories: 189kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 143mg | Potassium: 21mg | Fiber: 1g | Sugar: 22g