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Chunky Vegan Chocolate Chip + Pretzel Cookies
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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
Author 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


  • Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
  • 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!).
  • Add in the coconut milk and applesauce and whisk until well combined; set aside. 
  • In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.
  • Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick. 
  • Fold in the chopped pretzels and then 1 and 3/4 cups of the chocolate chips.
  • 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. 
  • Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. 
  • Remove from oven and press remaining chocolate chips on top of warm cookies and add additional pretzel pieces, if desired. 
  • 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.
  • Serve with a small glass of coconut milk (for dunking, of course!) and Bon Appetite!


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.