Vegan Peanut Butter Pretzel Chocolate Chip Cookies

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5 from 1 review

You have melty chocolate, crunchy peanut butter pretzels, and a soft and chewy vegan cookie base… everything you need for a perfect cookie experience!


  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 and 1/2 cups all-purpose flour (spooned & leveled)
  • 1 and 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • pinch salt
  • 1/2 cup melted vegan butter*
  • 3/4 cup lightly-packed brown sugar
  • splash vanilla extract
  • 3/4 cup vegan chocolate chips
  • 3/4 cup peanut butter pretzel nuggets (salted or unsalted), roughly chopped


  1. Mix your flax and water in a small bowl. Set aside.
  2. Whisk your flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
  3. Whisk your vegan butter, brown sugar, vanilla, and flax mixture in a medium bowl. Add to your flour mixture, and mix with a spatula until almost combined. Stir in your chocolate chips, making sure not to over-mix.
  4. Cover the bowl and allow to sit in the fridge for two hours.
  5. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
  6. Break up the cookie dough with your hands, and then mix in your roughly-chopped peanut butter pretzel nuggets.
  7. Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount!
  8. Evenly space six of your dough balls on your baking sheet. Baking in batches ensures they won’t spread into one another. Bake for 12-15 minutes, or until lightly golden. They’ll look underdone, but they’ll continue baking on the baking sheet.
  9. Allow your cookies to cool for 15 minutes on the baking sheet before moving them to a cooling rack to cool completely. Continue baking the second batch of cookies.
  10. BONUS TIP! I love storing my cookies in the fridge. They’re SO chewy and yum.


*Make sure your melted vegan butter is juuuust melted and not hot. I like Miyoko’s!

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