Healthy Peanut Butter Pretzel Chocolate Chip Cookies Recipe

Medium Brush Stroke

Easy, delectable Peanut Butter Pretzel Chocolate Chip Cookies. Very excellent cookies. Rich, peanutty, with oats, chocolate, salted pretzels, and no processed sweeteners or gluten. Crisp outside and soft, chocolaty interior make every mouthful delicious!   

– 2 sticks (1 cup) salted butter, at room temperature – 1/2 cup maple syrup – 1/2 cup peanut butter – 1 large egg – 1 tablespoon vanilla extract – 1 3/4-2 cups almond flour  – 1 1/2 cups old fashioned oat – 1 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 cup semi-sweet or dark chocolate chips or chunk – 1 cup mini salted pretzels, broken use gluten-free if needed – 1/3 cup salted peanuts, roughly chopped (optional) – Flaky sea salt for sprinkling 

Ingredient

Wavy Line

Heat the oven to 350°F. Parchment a baking sheet. Add butter to a medium-heat skillet. Cook until butter browns, 3–4 minutes.  

Wavy Line
Flour Bowl

Step 1

Instructions

Wavy Line

Off the heat and into a heatproof bowl. Allow 5 minutes to cool. Stir maple syrup, peanut butter, egg, and vanilla into browned butter until smooth.  

Wavy Line
Flour Bowl

Step 2

Add almond flour, oats, baking soda, and salt. Add the chocolate, 2/3 cup pretzels, and peanuts, if using, and mix gently. Let dough rest 10-15 minutes. If dough is sticky, add 1/4 cup almond flour.  

Wavy Line
Flour Bowl

Step 3

Place spherical tablespoon-sized dough balls 2 inches apart on the baking sheet. Add the remaining pretzel pieces to the dough balls and gently flatten. After 9 minutes, rotate pan.  

Wavy Line
Flour Bowl

Step 4

Bake for 2 more minutes until the edges of the cookies are barely setting. With almond flour, they may seem brown.  

Wavy Line
Flour Bowl

Step 5

Let cookies cool on baking sheet. Season with sea salt. While on the baking pan, they will cook slightly. Save in an airtight jar for 4 days.   

Wavy Line
Flour Bowl

Step 6

Also see

Also see

Double Strawberry Sugar Cookies Recipe