Ultimate Chocolate Chip and Salty Pretzel Cookies for Vegans

Ultimate Chocolate Chip and Salty Pretzel Cookies for Vegans

Treat yourself to the ultimate combination of sweet and savory with these soft and chewy Salted Pretzel Chocolate Chip Cookies. These vegan cookies have the perfect balance of flavors with the crunch of crushed pretzels and the richness of chocolate chips. Simple to make and requiring no cooling time, they're the perfect treat for any cookie lover looking for a delicious twist on the classic chocolate chip cookie.


Why you will love it

You'll love these cookies for their soft, chewy texture, perfectly complemented by the crunchy pretzel pieces and rich, fudgy vegan chocolate chips. The balance of sweet and savory flavors makes every bite an irresistible delight. Plus, they're easy to make without needing to chill the dough, making them a quick and satisfying treat whenever the craving strikes.

Perfect opportunity

These Salted Pretzel Chocolate Chip Cookies are perfect for any occasion, whether it's a casual snack, a delicious addition to your dessert table, or a homemade gift for friends and family . Their unique flavor profile makes them a standout choice for potlucks, parties, and holiday gatherings, ensuring they'll be a hit with everyone.

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Decorating Tips

For a visually appealing presentation, press a few extra chocolate chips and pretzel pieces onto the top of each cookie before baking. After baking, you can sprinkle a small amount of flaky sea salt over the cookies for an extra indulgent touch. Serve them on a decorative plate or in a festive cookie tin to enhance their appeal.


  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 stick (8 tablespoons) vegan butter, softened
  • 1 flax egg or egg substitute (see note for making a flax egg)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup crushed pretzels
  • Vegan Chocolate Chips


  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a mixing bowl, beat together the brown sugar, white sugar and softened vegan butter until light and fluffy.
  3. Add the flax egg (or egg substitute), vanilla extract and a pinch of salt to the mixture. Stir until well combined.
  4. Gradually add the flour and baking soda to the bowl, mixing until the dough comes together.
  5. Fold in the crushed pretzels and vegan chocolate chips until evenly distributed throughout the dough.
  6. Scoop the dough and form balls, placing them evenly spaced on the prepared baking sheet (aim for about 11 cookies).
  7. Bake in preheated oven for 11 minutes. Once baked, remove the cookies from the oven and tap the baking sheet on the counter several times to help set the shape.
  8. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

Note: replaces the word nice with empty make flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for a few minutes until it thickens.


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