Gluten-Free Rockstar Cookies (Vegan) (Edit recipe)

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These copycat gluten-free rockstar cookies are loaded with pretzels, toffee, and two different types of chocolate. A perfect cookie combination of crunchy, chewy, and buttery, you are going to swoon for these scrumptious sweet and salty cookies. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or “regular.”

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PREP TIME

15 minutes

COOK TIME

14 minutes

INGREDIENTS

Serves: 16

Ingredients

(227g) vegan salted butter(227g) vegan salted butter
(200g) Brown Sugar (200g) brown sugar
(50g) granulated sugar(50g) granulated sugar
(60ml) unsweetened applesauce (click for recipe)(60ml) unsweetened applesauce
1 Tbsp Vanilla Extract, (15ml)
(270g) gluten-free flour 1:1 baking blend (270g) gluten-free flour 1:1 baking blend
1 tsp Baking Soda
1 tsp Salt
1 cup Pascha Vegan No Milk Chocolate Baking Chips, (168g)
.75 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk), (126g)
.75 cup Gluten Free Pretzel Sticks, (60g) crushed *can use pretzel twists
.75 cup Toffee, (120g) vegan bits
1 tsp Salt, optional: extra for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare a large cookie sheet with parchment paper.
In a stand mixer or large mixing bowl with a handheld mixer, combine the butter, brown sugar, and granulated sugar and mix on high until light and fluffy. This should take approximately 3-5 minutes. Scrape down the sides of the bowl every so often.
Add in the applesauce (or egg if using) and vanilla extract and mix until smooth.
Measure in the flour, baking soda, and salt and start to mix on low.
While the mixer is on low, add in the chocolate chips, chocolate chunks, crushed pretzels, and toffee bits and mix until incorporated and a dough forms.
With a large 3-tablespoon cookie scoop, scoop the cookie dough onto the prepared cookie sheet about 2 inches apart from each other. Top with a sprinkle of salt if desired and bake for approximately 12-14 minutes or until the edges are a light golden brown and the centers appear slightly underbaked.
If you want a flatter cookie, firmly bang the cookie sheet on a counter as soon as you take the cookies from the oven. If there are any errant cookie edges, gently push them back into place with a butter knife.
Allow the cookies to cool for 15 minutes of the cookie sheets and remove them to a wire cooling rack to fully cool. Enjoy!
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	406
Fat:	23 g
Carbohydrates:	50 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	652 mg
Fiber:	4 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.