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  • Writer's pictureKirsty

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.

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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.

Vegan Chocolate Chip and Pretzel Cookies with a bowl of salted pretzels

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.

Vegan Chocolate Chip and Pretzel Cookies with a bowl of salted pretzels


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)

  • Salted Pretzels

Baking Tips

  • 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.

Recipe

Prep Time

Baking Time

Makes

20 minutes

10 -15 minutes

30 small cookies

+60 minutes chilling

180°C fan


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

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