Chunky Vegan Chocolate Chip + Pretzel Cookies

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These Chunky Vegan Chocolate Chip + Pretzel Cookies are nothing short of amazing! They provide a great balance of salty + sweet from the marrying of the chocolate chips and pretzel pieces. In addition, the use of applesauce (Yes, you read it right!) give these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!).

This recipe has ended the week off to a great start! I’m super excited for the weekend and this surely tops things off.

I’ve decided to challenge myself going forward, by solely making vegan desserts for my blog. YES!

All vegan Goodness from now on! I find that veganism has gained fair popularity these days and I’d love to prove that you don’t have to eat EVERYTHING to have the best flavors and dishes!

In fact, clean eating has been my focus for the past few months and while my diet does not consist of solely vegan food, I do still incorporate such ingredients and what better way to do so than with desserts for you guys to see, right?

But don’t worry! Like this recipe, you will not see a shortage of flavor and fun in the dishes to come.

Also, with the holidays coming up, I’m so excited to create some really amazing sweet treats that will surely put you in the holiday spirit.

Anyway, this week has been a pretty busy one. With work being a bit crazy, my son’s appointments, doing minor tweaks to my blog, putting the finishing touches on a major collab (to be announced soon!), etc, I’m really ready for the weekend, Ya’ll!

Anyone with me? Haha!

Some excitement however, came this week from me FINALLY investing in a Canon Camera for my food photos.

I’ve been using my iPhone 7 plus for most of my photos and while it takes amazing shots, I found that it was time to invest in a professional camera.

It’s definitely going to take some getting use to, but I’m really happy about taking this leap of faith to ensure that my blog only improves from here.

I also currently purchased a few props from Crate + Barrel which is one of my favorite stores!

I definitely recommend checking it out.

Plus, if you don’t want to spend TOO much, you can always peek at their Clearance section, just as an FYI.

While I still have a few more small things to purchase, I’m really making some great progress with taking better quality photos (very important for a Food blog, of course!).

Back to this recipe—-I’m loving the fact that I had about 4 cookies (or maybe more!) since baking these a few hours ago (haha!) and I don’t feel guilty because they’re vegan! Yippeee!

And to my surprise, I finally mastered a cookie recipe to my standard of perfection for the very first time.

Yes, I’ve done cookies before, however, I never really felt that these are my favorite!

Need Other Delicious Cookie recipes?

These Vegan Superfood Breakfast Cookies are a healthy, satisfying and energizing option for the perfect grab-n-go breakfast on any given day. Made from thickly cut oats, oat flour and jam-packed nutrients from the superfoods, raisins and a natural sweetener; these cookies are super easy to make and is perfect for the entire family. All vegan and Gluten-Free.

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.

These Soft Oversized Crinkled Sprinkle Sugar Cookies are so good, they’ll leave you indulging in two or three before you even realize it. Super soft and tender with a slightly crispy edge, these sugar cookies are nothing like the traditional, yet are so easy to whip together. Perfect sweet treat for the entire family, especially during the Holidays.

The baking time is super fast (literally 9-10 minutes) and you can slightly taste the coconut oil that is used in this recipe.

Trust me, it’s definitely a pleasant taste!

To be honest, I was never really a huge fan of the taste of coconut oil in the past, however, I’ve since grown to love it!

I believe that it depends on the ingredients used with it.

Choosing to add pretzel pieces was completely random, but such a “genius” choice.

Although it’s not entirely visible once the cookie is baked, you do get a lot of crunch from the pretzel pieces which are generously in every bite, including on top of the cookie.

Your taste buds will thank you!

I’m not one who cares about perfectly round cookies.

I love my cookies to have a little imperfection to them. Plus, the more chunky, the better!

Let’s dig right into this recipe, shall we?

1. Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.

2. In a large bowl, whisk together the coconut oil, brown sugar, and vanilla extract until well combined (I chose not to use an electric blender to avoid over beating; whisk instead!).

3. Add in the coconut milk and applesauce and whisk until well combined; set aside. 

4. In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.

5. Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick. 

6. Fold in the chopped pretzels and then 1 and 3/4 cups of the chocolate chips.

7. Scoop 1 1/2 “ice cream scoops” (OR 3 Tbsps) of the cookie dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading when they bake. 

8. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. 

9. Remove from oven and press remaining chocolate chips on top of warm cookies and add additional pretzel pieces, if desired. 

10. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack to fully cool before storing in an air tight container.

11. Serve with a small glass of coconut milk (for dunking, of course!) and Bon Appetite!

Side Note: Can you tell that I couldn’t wait to test one out in between takes? Haha.

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!

5 from 1 vote

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Chunky Vegan Chocolate Chip + Pretzel Cookies

These Chunky Vegan Chocolate Chip + Pretzel Cookies are nothing short of amazing! They provide a great balance of salty + sweet from the marrying of the chocolate chips and pretzel pieces. In addition, the use of applesauce (Yes, you read it right!) give these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!).

Course: Dessert

Keyword baked, chewy, chocolate, chocolate chip, classic, cookies, dairy-free, easy, healthy, homemade, natural, plant-based, pretzels, soft, sweet, traditional, vegan

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Servings: 12 cookies

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 1/4 cup Organic all-purpose flour (I use Bob's Red Mill)
• 1 1/4 cup organic brown sugar (Sugar in the Raw is Vegan approved!)
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup coconut oil, solid (Not melted!; See Notes!)
• 2 tsps vanilla extract
• 1/4 cup coconut milk (I use So Delicious!)
• 1/4 cup organic applesauce
• 2 cups Vegan semi-sweet chocolate chips (I use Enjoy Life Products)
• 1/2 cup pretzels, chopped

Instructions:

1. Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.

2. In a large bowl, whisk together the coconut oil, brown sugar, and vanilla extract until well combined (I chose not to use an electric blender to avoid over beating; whisk instead!).

3. Add in the coconut milk and applesauce and whisk until well combined; set aside. 

4. In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.

5. Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick. 
   

6. Fold in the chopped pretzels and then 1 and 3/4 cups of the chocolate chips.

7. Scoop 1 1/2 "ice cream scoops" (OR 3 Tbsps) of the cookie dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading when they bake. 
   

8. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. 

9. Remove from oven and press remaining chocolate chips on top of warm cookies and add additional pretzel pieces, if desired. 

10. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack to fully cool before storing in an air tight container.

11. Serve with a small glass of coconut milk (for dunking, of course!) and Bon Appetite!

Tips | Notes:

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.

DOUGH: If the dough appears too sticky, add a little more flour (1 Tbsp at a time); However, if the dough appears too dry (add 1 Tbsp of Almond milk at a time).

STORAGE: Once properly stored in an air-tight container, cookies last for a few days at room temperature. 

Chunky Vegan Chocolate Chip + Pretzel Cookies.

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