Vegan Chocolate Chip Cookies With Pretzels Recipe

I just whipped up these vegan cookies loaded with melt in your mouth chocolate chips and crunchy pretzels, and even though they werent picture perfect, they totally hit the spot.

I love making these vegan cookies cause I use simple ingredients like all-purpose flour, baking soda, and melted coconut oil mixed with brown sugar, applesauce, and vanilla. I add vegan chocolate chips and roughly chopped pretzels for crunch.

I think this recipe balances flavor and nutritional value really well.

Ingredients

• All-purpose flour: mainly carbohydrates that provides structure with a neutral taste and light tenderness.
• Coconut oil: contains healthy fats that keep cookies moist and a bit crispy overall.
• Brown sugar: adds sweetness, moisture and a chewy texture thanks to its rich molasses.
• Unsweetened applesauce: offers natural sweetness, extra moisture and some fiber for balance.
• Vegan chocolate chips: deliver a rich chocolate flavor with a sweet burst in every bite.
• Pretzels: bring a crunchy texture and a salty contrast to the sweet cookie dough.
• Granulated sugar: sweetens and brightens flavor while helping give structure to each treat.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 3/4 cup vegan chocolate chips
• 1/2 cup pretzels, roughly chopped

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a medium bowl, mix together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a big bowl, mix the 1/2 cup melted coconut oil with 3/4 cup brown sugar and 1/4 cup granulated sugar until it looks smooth.

4. Stir in 1/4 cup unsweetened applesauce and 1 teaspoon vanilla extract until they are well mixed.

5. Add the dry ingredients to the wet mix slowly, stirring just until combined. Don’t overmix cause that could make ’em tough.

6. Now, gently fold in 3/4 cup vegan chocolate chips and 1/2 cup roughly chopped pretzels.

7. Scoop out the dough onto the prepared baking tray in small rounds making sure they have enough space to spread.

8. Bake in the preheated oven for about 10-12 minutes, until the edges start to get a little golden.

9. Take them out of the oven and let the cookies cool on the tray for around 5 minutes before moving them to a rack.

10. Enjoy your cookies, even if they come out a bit crunchy or soft – sometimes a little imperfection makes them even more yummy!

Equipment Needed

1. Preheated oven – make sure it can reach 350°F
2. Baking tray
3. Parchment paper
4. Medium bowl for mixing the dry ingredients
5. Large bowl for the wet mixture
6. Measuring cups and spoons
7. Mixing utensil like a spoon or spatula
8. Cookie scoop or a regular spoon for portioning the dough
9. Cooling rack
10. Knife and cutting board for roughly chopping the pretzels

FAQ

• Q: Can I use a different oil instead of coconut oil?
  A: Yeah, you can use another neutral-flavoured oil like vegetable oil, but keep in mind it’ll change the taste a bit.
• Q: Can I substitute all-purpose flour with a gluten-free option?
  A: Yup, you can try a gluten-free blend. Just be ready to play around with the ratios since it might make the dough a bit drier or more crumbly.
• Q: Do I need to chill the cookie dough?
  A: It isn’t a must, but chilling for about 30 minutes can help the dough firm up, making it easier to scoop and potentially giving better texture.
• Q: How should I store these cookies?
  A: Store ’em in an airtight container at room temperature. They’ll be best if eaten within 3 days, though you might try refrigerating if you want them to last a bit longer.
• Q: Can I add other mix-ins to the recipe?
  A: Totally! Feel free to toss in extra vegan chocolate chips, nuts, or even more pretzels. Just keep an eye on the dough consistency so it doesn’t get too overloaded.

Vegan Chocolate Chip Cookies With Pretzels Recipe Substitutions and Variations

• All-purpose flour – You can try using whole wheat flour or spelt flour instead. They give a nuttier taste, but you may need a little extra liquid.
• Coconut oil – Vegan butter or even olive oil works too. They change the flavor a bit, so be cautious with the amounts.
• Brown sugar – Coconut sugar or date sugar can be a good swap. Just keep in mind that the texture might turn out a little different.
• Unsweetened applesauce – If you’re out, mashed banana or blended silken tofu will do the trick. They both help bind the dough but might add a slight flavor.
• Pretzels – Crushed vegan corn chips or rice crisps can replace pretzels for that salty crunch. The texture might vary but it’s still fun!

Pro Tips

1. When you melt your coconut oil, let it cool just a bit first before mixing it with your sugars. If it’s too hot, you might end up with weird lumps that mess up the texture of your cookies.
2. When you’re adding the dry ingredients to the wet mix, stir just until they come together. Trust me, you really dont wanna overmix it cause that can make you end up with tough cookies instead of fluffy ones.
3. For extra awesome flavor, gently fold in the vegan chocolate chips and chopped pretzels at the end. Over stirring can break them down so they dont give you that cool crunch when you bite into the cookie.
4. After you take ’em out of the oven, let the cookies cool on the tray for about 5 minutes before moving them to a rack. This little wait time helps the cookies firm up and finish baking without ending up too crumbly or all over the place.