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.
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!
Notes
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!