Sweet and salty. One of the most beloved combinations when it comes to food. The two just go together. Bacon and maple syrup. Popcorn and caramel. Pretzels and chocolate. French fries and a milkshake. It just works and it’s just good. What is your favorite sweet and salty duo?

I’ve taken peanut butter, pretzels and chocolate and made them into a complete guilty pleasure. A cookie! Every bite has a little something sweet and a little something salty. Those pretzel pieces give the soft cookies a bit of crunch. The chocolate chips, well, I just couldn’t make a peanut butter pretzel cookie without chocolate. Anyone who loves that sweet and salty combo in a dessert will go crazy for these gluten, egg, and dairy free cookies!

Gluten Free and Vegan Peanut Butter Pretzel Chocolate Chip Cookies
makes 36 cookies

• 2 1/4 cups Sarah’s gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup cane sugar
• 1/2 cup coconut oil, softened
• 2/3 cup natural creamy peanut butter
• 1/4 cup So Delicious unsweetened coconut milk, room temperature
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1 cup chopped gluten free pretzels
• 1 cup dairy free chocolate chips

Preheat oven to 350 degrees. Prepare large cookie sheets by lining with parchment paper. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl of standing mixer, cream together brown sugar, sugar, coconut oil and peanut butter, for 1-2 minutes. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and continue to beat until combined. Stir in chopped pretzels and chocolate chips.

Cookie dough will be slightly crumbly. Scoop and roll 2-tablespoon size scoops of cookie dough into balls. Place on cookie sheet and slightly flatten. Bake for 10-12 minutes. Remove from oven and let cool on pan for 2 minutes. Transfer to cooling rack to cool completely. Store in air-tight container.

Enjoy!

Sarah

Sarah Bakes Gluten Free Treats

5.0 from 1 reviews

Peanut Butter Pretzel Chocolate Chip Cookies (Gluten Free & Vegan)

 

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Cook time

10 mins

Total time

10 mins

 

Author: Sarah Hornacek

Recipe type: cookie

Serves: 36

Ingredients

• 2¼ cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup brown sugar
• ½ cup cane sugar
• ½ cup coconut oil, softened
• ⅔ cup natural creamy peanut butter
• ¼ cup So Delicious unsweetened coconut milk, room temperature
• 2 tablespoons pure maple syrup
• 1½ teaspoons pure vanilla extract
• 1 cup chopped gluten free pretzels
• 1 cup dairy free chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Prepare large cookie sheets by lining with parchment paper.
3. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
4. In large bowl of standing mixer, cream together brown sugar, sugar, coconut oil and peanut butter, for 1-2 minutes.
5. Add coconut milk, maple syrup and vanilla. Mix until blended.
6. Add flour mixture and continue to beat until combined. Stir in chopped pretzels and chocolate chips.
7. Cookie dough will be slightly crumbly. Scoop and roll 2-tablespoon size scoops of cookie dough into balls.
8. Place on cookie sheet and slightly flatten.
9. Bake for 10-12 minutes.
10. Remove from oven and let cool on pan for 2 minutes. Transfer to cooling rack to cool completely. Store in air-tight container.

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