Chocolate-Pretzel Peanut Butter Cookies (vegan)
Dense, chewy and packed with flavor, these cookies are a big crowd-pleaser. In fact, it's unlikely anyone would even guess these are vegan!
Wed, Apr 30, 2014 at 10:00 AM
All photos: Jaymi Heimbuch
These are quite possibly some of my favorite cookies. The rich peanut butter and chocolate flavors are brightened up by the delicious hint of sea salt and toasty flavor from the pretzels. Even better, these cookies are quick and easy to put together, so you can enjoy them anytime. If you're hesitant to try them just because they're vegan, then I'll share this: I dished these cookies out to six different friends, none of whom are vegan, and they all raved about them. So trust me, even cookies can be ridiculously delicious without any animal products whatsoever.
A note on the ingredients: While it's easy to find vegan pretzels and dark chocolate chips, double check that you're grabbing vegan versions of these ingredients. Also, try to go for fair trade chocolate. It will say on the package if the chocolate is certified fair trade, so look for the logo. And as always, go for organic as much as possible when shopping for ingredients. This recipe is inspired by Oh, Ladycakes.
Prep time: 30 minutes
Total time: 40-42 minutes
Yield: About 20 cookies
Chocolate-Pretzel Peanut Butter Cookies
- 1/4 cup vegan butter (such as Earth Balance)
- 1/2 cup creamy unsalted peanut butter
- 1/2 cup raw cane sugar
- 1/4 cup blonde coconut sugar
- 1 tsp pure vanilla extract
- 1 chia seed egg
- 2 tbsp unsweetened original almond milk or similar non-dairy milk
- 1/4 tsp fine sea salt
- 1/4 tsp baking soda
- 3/4 cup unbleached flour
- 1/2 cup finely ground pretzel crumbs
- 1/4 cup semi-sweet or dark chocolate chips
- 1 tsp coarse sea salt for sprinkling
Line two large baking sheets with parchment paper and set aside.
Prepare your chia egg. Grind up 1 tablespoon of chia seeds (I used my coffee grinder) and place in a bowl. Add 3 tablespoons of water and stir until completely combined. Set aside.
Grind up your pretzels. I also used a coffee grinder for this. It takes roughly 1.5 cups of crumbled pretzels to get 1/2 cup of finely ground pretzels. Set aside.
In a large mixing bowl, add the vegan butter, peanut butter, cane sugar, coconut sugar, and vanilla extract. Cream the ingredients using a hand mixer on high speed for about 1 minute. Add the chia egg and almond milk, and mix until combined.
Using a spoon, stir in the salt, baking soda, flour, and pretzel crumbs until combined. Fold in the chocolate chips.
Roll pieces of dough into roughly the size of golf balls and drop onto the parchment-lined cookie sheets. Use a fork to flatten the balls, making criss-cross marks across the top. Sprinkle with a tiny pinch of coarse sea salt.
Place the first full cookie sheet in the freezer for 15 minutes. This allows the cookies to set and hold their shape during baking. While the cookies are in the freezer, preheat the oven to 350 degrees Fahrenheit and continue preparing cookies on the second sheet.
After 15 minutes, place the first sheet of cookies in the oven to bake, and slip the second cookie sheet into the freezer to chill. Bake for about 10-12 minutes, being careful not to overcook. Transfer the cookies to a wire rack to cool, and place the second cookie sheet in the oven to bake for 10-12 minutes.
Enjoy with a big glass of non-dairy milk! The cookies will keep fresh in an air-tight container for 2-3 days. The dough can be stored in the freezer for about one month.
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