These gluten-free and vegan Chocolate Dipped Almond Butter Pretzel Cookies are a deliciously salty and sweet treat!
New favorite cookie combo alert!
But first can we recognize that these Chocolate Dipped Almond Butter Pretzel Cookies are only the third cookie recipe that I’ve shared here on the blog? What. The. Heck?! Trust me on this one though, Ninja has voiced his concerns over this tragedy and has vowed to help me out when it comes to taste testing. I know, I married such a good man 😉 Plus, there can’t be a Valentine’s Day round-up without some insanely delicious cookies, am I right?
Also before we continue on, thanks to all of you who wished Little Sissy a happy birthday yesterday! I still can’t believe that kid is 13 years old. Seriously, someone build me a freaking time machine so that I can go back to when she was a toothless toddler!
Seeing as how we aren’t meant to live in the past though, I suppose I’ll just drown my sorrows in cookies. Oh woah is me.
If there is one thing you need to know about these Chocolate Dipped Almond Butter Pretzel Cookies its that they are Ninja approved. Let me say that again – these cookies are Ninja approved ya’ll. If the Cookie Monster gives them the thumbs up then they must be good! 😉
He actually had a really hard time not touching these cookies until I was ready to photoshoot them. I actually made them after dinner one night with the intent of shooting them the next morning. Ninja was not too happy with that decision of mine. He was eyeing them all night – you should’ve seen the look he gave me when I told him he couldn’t have any just yet! Seriously, I’m married to a giant kid in a man’s body – the pouty face came out and everything!
I may or may not have made him wait even longer than was necessary, just to torture him more 😉
Though I am a huge fan of the sweet and salty combo, this was really my first dive into creating a recipe that included the combination. I’ve never been quite sure how to do it other than with nuts and chocolate – which is where the idea for these cookies came from in the first place. The real “lightbulb” moment actually came after visiting a local fruit stand. This stand also had an entire nut section [with samples of course!] and after sampling the salted chocolate covered almonds [a few times, might I add] I got hit with the inspiration to make a killer cookie.
And then I found some gluten-free pretzels.
New find for me!
I’ve made it pretty well known on the blog that I really don’t like buying gluten-free goods due to how expensive they are. Sure I will make the exception for a few things [like pasta] but for the most part I’ve just learned to do without. Lately I’ve been craving salty snacks though so when I was at the store I made sure to nab a bag of gluten-free pretzels for snacking on.
Which I did snack on – while also crushing them up to sprinkle onto these cookies.
Just a quick note about the pretzels – I assume this is because they are gluten-free, however the pretzels did not retain their crunch once they were exposed to air for an extended period of time. My advice if you are using gluten-free pretzels is to wait to do the chocolate dip and pretzel sprinke until you are ready to serve the cookies. It didn’t effect the flavor, just the texture. Ninja and I still gobbled them up though!
I’m going to make a bold statement here – these Chocolate Dipped Almond Butter Pretzel Cookies might be my favorite cookie that I’ve ever made.
They literally have everything I would ever want in a cookie – an oat-like taste and texture from the oat flour, a hint of almond butter flavor, CHOCOLATE, and then of course the salty goodness of the pretzels. What more could you want from a freaking cookie?!
Nothing, I say. Absolutely nothing.
- 1 cup gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup almond butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup gluten-free pretzels, crushed
- 1/2 cup dairy-free chocolate chips, for melting
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- In a bowl, beat together the almond butter, coconut sugar and vanilla extract until smooth. Add the oat flour, baking soda and sea salt. Beat until no lumps remain.
- Using a tablespoon, form cookies with 2 tablespoons of batter. Flatten slightly.
- Bake cookies for 10-12 minutes.
- While cookies are cooling, melt the chocolate chips in the microwave for 30 seconds. Stir smooth.
- Once cookies have cooled, dip them roughly halfway into the chocolate. Place back on the baking tray and sprinkle with crushed pretzels. Repeat with remaining cookies.
Are you a fan of the sweet and salty combo?