Healthy Peanut Butter Pretzel Chocolate Chip Cookies Recipe

Simple, delectable Peanut Butter Pretzel Chocolate Chip Cookies. Top-notch cookies. Rich, peanutty, with oats, chocolate, salted pretzels, and no processed sweeteners or gluten. A chewy crisp outside and soft, chocolaty middle make every bite delicious! Salty, sweet peanut butter cookies are tempting. We adore them! 

Ingredient

– 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 oats – 1 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 cup semi-sweet or dark chocolate chips or chunks – 1 cup mini salted pretzels, broken use gluten-free if needed – 1/3 cup salted peanuts, roughly chopped (optional) – Flaky sea salt for sprinkling 

Burst

1

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

Direction

Burst

2

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
Burst

3

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
Burst

4

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
Burst

5

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

Wavy Line
Burst

6

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

Strawberry Pretzel Cookie Ice Cream Sandwiches Recipe 

also see

also see

White Scribbled Underline