Oreo Pretzel Chocolate Chip Cookies (Vegan) (Edit recipe)

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These easy cookies check all the boxes with chopped Oreos, mini Pascha chocolate chips and salty crushed pretzels. You’d never believe these easy, mouthwatering cookies are egg-free + dairy-free; the thick, chewy-soft interior with a crispy exterior texture is absolutely amazing! You actually make your own pretzel flour with these (which takes seconds in the food processor) to mix with all-purpose flour (an incredible combination). Save this recipe to try soon.

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PREP TIME

15 minutes

COOK TIME

11 minutes to 13 minutes

INGREDIENTS

11

Serves: 16

Ingredients

0.5 cup Plant-Based Butter, Softened at room temperature
0.5 cup Cane Sugar
0.25 cup Powdered Sugar
1.5 tsp Pure Vanilla Extract
3 Tbsp Water, Room temperature
1 cup All Purpose Flour
0.333 tsp Baking Soda
0.75 tsp Salt
1 cup Mini Pretzels, Salted, Made into pretzel flour in food processor
10 whole Oreo, Original
0.5 cup Bitter-Sweet Mini Dark Chocolate Chips (Bulk) - Pascha

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Process

Cook Mode

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 oven to 325°. Line 2 cookie sheets with parchment paper.
To bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using hand mixer, add softened plant butter, sugars, vanilla and water; beat on medium speed to combine.
In a medium bowl, whisk to combine flour, baking soda and salt. Add dry mixture to bowl with plant butter mixture; beat to combine.
Beat in pretzel flour.
Add whole Oreos to food processor; pulse “chop” in quick bursts until some Oreos are tiny crumbles and some are in larger pieces. Add to bowl with cookie dough, followed by mini chocolate chips; stir with rubber spatula to combine.
Use #24 cookie scoop (holds 2.67 Tbsp dough) to scoop dough, spaced at least 2-inches apart, onto prepared cookie sheets. Bake on middle rack of oven for 11-13 minutes or until cookies have spread out and appear slightly underdone.
Cool 5 minutes before transferring to wire rack to continue cooling. Serve at room temperature. Makes 16 cookies.

Notes

Store in an airtight container at room temperature for up to 5 days. Vegan. Dairy-free. Egg-free. Nut-free. Plant-based.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	266
Fat:	10 g
Carbohydrates:	42 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	390 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.

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