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These Oil-Free Pretzel Chocolate Chunk Cookies are the perfect treat to satisfy your salty, sweet cravings! In addition to being oil-free, these cookies are also vegan and refined sugar-free.
I chose to use chocolate chunks for this recipe instead of chocolate chips because I love the way the chocolate melts into large chocolate pools on each cookie. Sprinkling a small amount of flaky sea salt on each cookie also gives them added texture and saltiness.
I have not tried this recipe with gluten-free flour, but I imagine it will work just fine. If you try this recipe with gluten-free flour, you may need to make some alterations such as adding more coconut butter.
This recipe uses maple sugar and coconut sugar. As mentioned in the recipe notes below, you can use granulated sugar and brown sugar as substitutes if you don’t mind refined sugar.
Making Oil-Free Pretzel Chocolate Chunk Cookies
Using Coconut Butter for Oil-Free Cookies
- The key ingredient in these oil-free cookies is coconut butter. You may be able to find coconut butter at your local grocery store, but if not you can also buy shredded or desiccated unsweetened coconut and blend it into a smooth liquid. Buying shredded or desiccated coconut is cheaper and easier to find than coconut butter. You can also order coconut butter or shredded coconut on Amazon.
- For this recipe, the coconut butter needs to be runny/melted. If the coconut butter is solid then it won’t allow the cookie dough to spread while baking. Additionally, this recipe requires aquafaba. The aquafaba needs to be at room temperature. If the aquafaba is cold then it will cause the coconut butter to solidify which will prevent the cookie dough from spreading while baking. You want the cookie dough to spread while baking because it will allow more even cooking as well as less puffing.
Aquafaba – What is it? + Tips
Aquafaba is simply the liquid from canned or homemade chickpeas/garbanzo beans.
- When you open a can of chickpeas/garbanzo beans, pour the liquid into an ice cube tray and freeze it. When the liquid is completely frozen, store the cubes in an airtight container or resealable bag in the freezer for later use.
- To reuse frozen aquafaba cubes, place them into a small bowl and defrost or heat them in the microwave, stirring every 10 – 15 seconds until fully melted. Be careful not to overheat the aquafaba.
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Want more sweets? Check out my recipe for Vegan Almond Butter Brownies!