clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oil-Free Vegan Pretzel Chocolate Chunk Cookies

Oil-Free Pretzel Chocolate Chunk Cookies

  • Total Time: 25 minutes
  • Yield: 10 large cookies 1x
  • Diet: Vegan


These Oil-Free Pretzel Chocolate Chunk Cookies are the perfect treat to satisfy your salty, sweet cravings. This recipe is vegan, oil-free, and refined sugar-free.


  • 1 1/2 Cups Spelt Flour*
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Kosher Salt or Sea Salt
  • 1 Cup Coconut Butter**, melted/runny
  • 2/3 Cup Maple Sugar*
  • 1/2 Cup Coconut Sugar*
  • 1/2 Cup Aquafaba, room temperature***
  • 2 Tsp. Vanilla Extract
  • 2/3 Cup Mini/Small Pretzels, rough chopped
  • 2/3 Cup Non-Dairy Chocolate, Rough Chopped****
  • Flaky Salt (Optional)


  1. Preheat oven to 350°F. In a medium bowl add spelt flour, baking soda, and salt and whisk to combine then set aside.
  2. In a large bowl or stand mixer add aquafaba and beat on high until frothy (about 30 seconds). Add coconut butter, maple sugar, coconut sugar, and vanilla extract. Beat until well combined.
  3. In small batches, slowly add the dry ingredients to the bowl of wet ingredients and mix/beat on low until just combined. Do not overmix. Add pretzels and chocolate chunks and fold into the dough.
  4. Scoop/roll 3 tbsp. or 1/4 cup (depending on preferred cookie size) of cookie dough into balls and place them onto a lined baking sheet approximately 3 inches apart.
  5. Bake for 15 minutes.***** When finished, sprinkle with flaky sea salt if desired and allow the cookies to cool for 5 – 10 minutes before serving.


  • *Substitutions:
    • Spelt Flour – You can substitute regular all-purpose flour if you prefer. I have not tried this recipe with a gluten-free all-purpose flour blend.
    • Maple Sugar – You can substitute granulated white sugar or cane sugar if you prefer.
    • Coconut Sugar – You can substitute brown sugar if you prefer.
  • **Coconut Butter:
    • If your coconut butter is solid, you can melt it in the microwave for 10 seconds at a time, stirring in between, until it is runny and able to be poured.
    • You can find coconut butter at some grocery stores or order coconut butter from Amazon here. You can also buy shredded or desiccated coconut flakes from Amazon or a store near you and blend it on high until smooth and runny. Buying shredded or dessicated coconut flakes is often cheaper than buying premade coconut butter.
  • ***Aquafaba: Aquafaba is simply the liquid from canned chickpeas or garbanzo beans. For this recipe, the aquafaba needs to be room temperature. If it’s cold then it will cause the coconut butter to solidify and you won’t get the same spread of the cookie dough while it’s baking.
  • ****Non-Dairy Chocolate: You can use whichever kind of non-dairy chocolate you want, but if you want refined sugar-free non-dairy chocolate, then I recommend buying the chocolate bars by Hu Kitchen and chopping them up. You can also find other brands of non-dairy chocolate bars/chips that don’t contain refined sugar at most health food/natural grocery stores.
  • *****Baking Time: If you are making cookies that are smaller or larger than the recommended 3 tbsp. or 1/4 cup size scoop of cookie dough, then you may want to adjust the baking time. For larger cookies, allow an additional 2 – 3 minutes of baking to make sure the center is fully cooked. For smaller cookies, bake for 12 – 15 minutes or less if necessary.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes