Vegan Sweet and Salty Chocolate Chunk Cookies
The best sweet and salty chocolate chunk cookies with oats, dates, pretzels, and dark chocolate chips.
Servings 12
Ingredients
- 3/4 cup butter melted and cooled to room temp
- 1/4 cup cane sugar
- 1 cup coconut sugar
- 1 3/4 cup gluten free flour (about 230g)
- 1/3 cup creamy peanut butter
- 1/3 cup unsweetened applesauce
- 1/2 tbsp arrowroot starch
- 1/2 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp sea salt
- 12 small pretzels
- 1 cup dairy free chocolate chunks
- 1 cup pitted dates chopped
Instructions
- In a bowl whisk the flour, baking powder, baking soda, arrowroot starch, and salt and set aside.
- In a large bowl, whisk together the vegan butter, sugar, coconut sugar, peanut butter, applesauce, and vanilla. Fold all the ingredients together till combined.
- Fold in chocolate and chopped dates until evenly distributed. Be sure to sprinkle the dates in so they don't all stick together.
- Chill the dough for 20-30 minutes. Preheat the oven to 350 degrees.
- Use a large cookie scoop to scoop the dough and roll into balls (about 3" for large cookies). Place on a cookie sheet at least 3" apart.
- Bake about 10-12 minutes until the edges have set and the middle of the cookie is still soft.
- Allow to cool for about 10 minutes so the cookies firm up.
- Add an extra sprinkle of flakey sea salt if desired and enjoy.
- Will keep in a air tight container for about 4 days or freeze for a month.