Vegan Chocolate Chip and Salted Pretzel Cookies
Updated: Feb 7, 2022
Delicious vegan cookies packed full with dark chocolate chips and chunks of salted pretzel, creating the perfect sweet and salty treat.
A combo of dark chocolate chunks and crunchy salted pretzels with every bite of these delicious cookies.
A sprinkle of salt on top of a batch of chocolate chip cookies is just a game changer... As is adding salted pretzels. The pretzels add a lovely crunch to these delicious cookies, and just pair perfectly with the dark chocolate.
In my opinion, you can never have too many cookie recipes. I absolutely love experimenting with new flavours and these have to be one of my favourite flavours.
Things You'll Need to Bake Vegan Chocolate Chip and Salted Pretzel Cookies
2/3 large baking sheets
Reusable baking mats or baking paper
A wire cooling rack
Small ice cream scoop (helpful but not essential)
Use an ice cream scoop to divide up the cookies, this makes sure they're all the same size and its less messy.
Test the edge of the cookie when you think they are baked, if its firm to touch they are baked (but should still be gooey in the middle)
The cookies continue to bake on the sheet when cooling, so don't worry if you think they're under baked.
Bake for an extra few minutes if you like a slight crunch to your cookies.
I like to chop up a bar of dark chocolate to make chocolate chunks, instead of using chocolate chips.
10 -15 minutes
30 small cookies
+60 minutes chilling
Ingredients 120g vegan spread 100g light brown sugar 75g dark brown sugar 1/2tsp bicarbonate of soda 1 1/2 tsp baking powder 300g plain flour 1tsp vanilla extract 1/4 tsp sea salt 60ml dairy-free milk (I use soy) 100g dark chocolate chunks 50g salted pretzels Method 1.Using a stand mixer, cream together the spread and sugar. 2.Add in the flour, bicarb, baking powder, vanilla and soya milk and mix until well combined and a cookie dough has formed. 3.Add in the chocolate chunks and broken up pretzels and mix together until they’re evenly distributed. 4.Roll the dough into balls, about the size of a golf ball (I use a small ice cream scoop to do this) and chill in the fridge for 1 hour. 5.Preheat the oven to 180°C fan and bake the cookies for 10 minutes, until the edges are firm to touch. 6.Allow to cool on the tray for 20 minutes then move onto a wire rack to continue cooling. 7. Enjoy. Check out my other vegan cookie recipes here