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Chunky Vegan Chocolate Chip + Pretzel Cookies
5 from 1 vote

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


  • 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


  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.