Loaded Vegan White Chocolate Chip Pretzel Cookies (Gluten-Free, Allergy-Free)
A sweet and salty treat to fill up the cookie jar! Loaded Vegan White Chocolate Chip Pretzel Cookies that are gluten-free, allergy-free, and great for kids and adults! These soft cookies are a perfect balance between sweet dairy-free white chocolate and salty, crunchy gluten-free pretzels! This recipe is a cookie platter must!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 8-10 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Scale
Ingredients
- 1 1/2 Cups Gluten-Free Baking Flour
- 1/2 Tsp Baking Soda
- 1/2 Cup Brown Sugar Erythritol (or preferred Dark Brown Sugar)
- 1 Prepared Bob’s Red Mill Egg Replacement
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Stick (4 TB) Vegan/Soy-Free Butter (cubed, softened)
- 2 TB Unsweetened Non-Dairy Milk
- 1 Cup Gluten-Free Pretzels (crushed)
- 1/2 Cup Allergy-Free White Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, baking soda, and brown sugar; mix together.
- Add the prepared egg replacment, vanilla, cubed and softened butter, and milk. Mix everything together and knead with your hands until combined.
- Now fold in the crushed pretzel pieces and white chocolate chips until distributed throughout the cookie dough.
- On a parchment paper or Silpat lined baking sheet, space out 8-10 (2 to 3 tablespoon sized) cookie mounds.
- Bake the cookies in the preheated oven for 13-15 minutes, until the tops are just slightly golden brown.
- Remove the cookies and let them cool completely on a wire rack before storing in an air tight container for up to 2 weeks.
Nutrition
- Serving Size: 1
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