Peanut Butter Pretzel Chocolate Chip Cookies (Gluten Free & Vegan)
Author: Sarah Hornacek
Cook time: 10 mins
Total time: 10 mins
  • 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
  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.
Recipe by Ask Anna at