The use of applesauce (Yes, you read it right!) gives these Chunky Vegan Chocolate Chip + Pretzel Cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3---if you're like me. haha!).

These Chunky Vegan Chocolate Chip + Pretzel Cookies are truly one's that I have on repeat often! They’re made with simple, organic ingredients and doesn't lack flavor at all. Can you imagine just how good chocolate chips and pretzels are together? Well, they're SO good. Plus, if you're a cookie fanatic, then these Big Brown Butter Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, Soft + Chewy Butterscotch Cookies, and Chewy Brown Butter Pecan Cookies are definitely a must try!

These cookies are entirely dairy-free, vegan, and only require one-bowl. This recipe is a great family baking activity and I can admit that your littles ones will be just as obsessed with these as you are.

PS: The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

How to Make Vegan Chocolate Chip Pretzel Cookies

If you’re a regular baker, you may already have all of the simple ingredients for this recipe at home. Once everything is thrown together in a mixing bowl, you literally scoop your cookies unto a cookie/baking sheet and bake right away. No need to refrigerate your cookie dough with this recipe.

Tips for Baking Vegan Cookies

When it comes to baking vegan cookies, this can be quiet the challenge since dairy, egg, and butter play such an important role in the perfect cookie texture and form. However, I've learned a few takeaways while failing and mastering vegan cookies and wanted to share them below for you. For additional tips, you can check out Buzzfeed's article. 

My Tips:

• Make sure that the chocolate chips are actually vegan. My favorite brand is Enjoy Life Products. 
• Choose the best egg substitute and understand the different types. For the cookies, I specifically used applesauce as my substitute, however, you can also use mashed bananas, flaxseeds, or tofu.
• Ensure that you use vegan-friendly brown sugars and cane sugar instead of regular white or brown sugar.
• If you don't want to use vegan butter, you can use coconut oil, but keep it solid. I always recommend refrigerating the coconut oil beforehand if it's melted.
• You can substitute honey for Agave or maple syrup at a 1:1 ratio. 
• Don't over bake. With vegan cookies, you literally just need to wait until the edges are brown. No need to keep them in too long since there aren't any raw ingredients.
• A mixer isn't necessary! While I often use an electric mixer for regular cookies, I actually prefer mixing my cookie dough for vegan cookies with a rubber spatula. Of course, if physically you need to use a mixer, then do so, but it's definitely not necessary.

35 HEALTHIER KID-FAVORITE RECIPES TO MAKE WHILE AT HOME.

When it comes to having your little ones away from school, this list of 35 Healthier Kid-Favorite Recipes to Make While At Home comes in handy to satisfy those little sweet teeth while keeping things on the healthier side. Everything from cupcakes to donuts to cinnamon rolls, milkshakes, + more; these recipes are all easy and can be whipped together using mostly common ingredients. Thank us later!

Other Amazing Vegan Cookie Ideas.

These Vegan Superfood Breakfast Cookies are ultra crispy and chewy, yet soft in the middle! More importantly, these cookies are a healthy, satisfying and energizing option for the perfect grab-n-go breakfast for the entire family.

These Vegan Chocolate Chip Cookies are THE Best! Don’t believe me? Try them for yourself. More importantly, the use of applesauce (Yes, you read it right!) gives these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!). Super easy to make and whipped together in 20 short minutes.

In the midst of shooting this recipe, I decided to have a bit of fun with the scene, therefore, I want to capture a nice dunk of my cookies in dairy-free milk. I literally took it back to childhood dreams. Haha.

INGREDIENTS

• All-purpose flour. I use organic all-purpose flour from Bob’s Red Mill. It’s certified vegan. 
• Brown sugar. Use organic for the best flavor and quality. 
• Cane Sugar. This is a great healthy alternative to regular white sugar and is all organic and vegan-friendly.
• Baking Soda: This helps your cookies rise and become soft. 
• Coconut Oil or Vegan Butter. To ensure that your cookie has a nice amount of softness and chewiness, be sure to use only SOLID coconut oil or softened vegan butter (at room temp).
• Vanilla. Choose pure vanilla to ensure you’re getting the best flavor and quality. 
• Vegan chocolate chips. I use baking chips, but you can also use your favorite vegan chocolate bar for this recipe, roughly chopped. It doesn't matter if your chocolate chips are mini or regular-sized.
• Applesauce. This ingredients helps to keep your cookies nice and thick while not over-powering the flavor.
• Pretzels. I love using the mini-sized version of pretzels so that I can add whole pretzels to the cookies in addition to broken pieces. You can use larger ones and crush them, if preferred.

1, 2, 3------DUNK!

This entire dunk scene was just beautiful. 

All the way until the end.

INSTRUCTIONS

Bon Appetit!

Other Chocolate Based Recipes to Try Next!

• Homemade Vegan Oat Milk Chocolate Bars
• Best Vegan Chocolate Cake
• Vegan Chocolate Chip Banana Cake
• Oversized Crinkled Chocolate Chip Butterscotch Cookies
• Fluffy Vegan Banana Chocolate Chip Pancakes
• No-Churn Chocolate Oreo Ice Cream

MADE OUR RECIPE(S)?

If you choose to make these Chunky Vegan Chocolate Chip + Pretzel Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Chunky Vegan Chocolate Chip + Pretzel Cookies

May 12, 2021 •

By Shanika

4.20 from 5 votes

These Chunky Vegan Chocolate Chip + Pretzel Cookies are nothing short of amazing and provide a great balance of salty + sweet from the marrying of the chocolate chips and pretzel pieces---all in one cookie.

Prep Time: 5 minutes mins

Cook Time: 12 minutes mins

Total Time: 17 minutes mins

Serves: 12 cookies

Units:

US Customary|Metric

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Ingredients

• 2 cups All-purpose flour
• ½ cup organic brown sugar
• ½ cup organic cane sugar
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• pinch of ground cinnamon
• ½ cup SOLID coconut oil or softened vegan butter (See Notes!)
• 2 tsps vanilla extract
• ¼ cup organic applesauce
• 1 ½ cups semi-sweet chocolate chips, vegan (See Notes)
• ⅓ cup roughly chopped pretzels

Instructions

• Preheat the oven to 375 degrees Fahrenheit and lightly grease a large cookie sheet.
• In a large bowl, add in the coconut oil (or vegan butter) and both sugars, whisking everything until well combined and the mixture looks smooth and well combined. Add in the applesauce, and vanilla, whisking them together until combined.
• Add in the flour, baking soda, salt, and pinch of cinnamon, mixing everything together using a rubber spatula until the mixture becomes wet, thick, and holds together well. Fold in chocolate chips and pretzels.
• Using a medium-size scoop, scoop each cookie dough onto the prepared cookie sheet, leaving 1-inches between each cookie for spreading when they bake. 
• Bake for 11 to 12 minutes, or until the edges are golden brown.
• Remove the cookies from the oven and press remaining chocolate chips on top of warm cookies and add additional pretzel pieces, if desired. 
• Cool cookies on the cookie sheet for a few minutes before serving. Enjoy with your favorite glass of dairy-free milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature. 
• FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
• COCONUT OIL: If Coconut Oil is melted or not that solid, place amount required for recipe into a mason jar and place in the refrigerator for up to an hour, or until fully solid. When ready to use, let sit at room temperature for 10-15 minutes so that it is easier to scoop (not rock hard!) and incorporate.
• BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional!

Nutrition

Calories: 330kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 29mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg

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