Vegan Chocolate Chip and Salted Pretzel Cookies

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.

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)

• 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