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These Oil-Free Pretzel Chocolate Chunk Cookies are the perfect treat to satisfy your salty, sweet cravings! In addition to being oil-free, these cookies are also vegan and refined sugar-free.
I chose to use chocolate chunks for this recipe instead of chocolate chips because I love the way the chocolate melts into large chocolate pools on each cookie. Sprinkling a small amount of flaky sea salt on each cookie also gives them added texture and saltiness.
I have not tried this recipe with gluten-free flour, but I imagine it will work just fine. If you try this recipe with gluten-free flour, you may need to make some alterations such as adding more coconut butter.
This recipe uses maple sugar and coconut sugar. As mentioned in the recipe notes below, you can use granulated sugar and brown sugar as substitutes if you don’t mind refined sugar.
Making Oil-Free Pretzel Chocolate Chunk Cookies
Using Coconut Butter for Oil-Free Cookies
- The key ingredient in these oil-free cookies is coconut butter. You may be able to find coconut butter at your local grocery store, but if not you can also buy shredded or desiccated unsweetened coconut and blend it into a smooth liquid. Buying shredded or desiccated coconut is cheaper and easier to find than coconut butter. You can also order coconut butter or shredded coconut on Amazon.
- For this recipe, the coconut butter needs to be runny/melted. If the coconut butter is solid then it won’t allow the cookie dough to spread while baking. Additionally, this recipe requires aquafaba. The aquafaba needs to be at room temperature. If the aquafaba is cold then it will cause the coconut butter to solidify which will prevent the cookie dough from spreading while baking. You want the cookie dough to spread while baking because it will allow more even cooking as well as less puffing.
Aquafaba – What is it? + Tips
Aquafaba is simply the liquid from canned or homemade chickpeas/garbanzo beans.
- When you open a can of chickpeas/garbanzo beans, pour the liquid into an ice cube tray and freeze it. When the liquid is completely frozen, store the cubes in an airtight container or resealable bag in the freezer for later use.
- To reuse frozen aquafaba cubes, place them into a small bowl and defrost or heat them in the microwave, stirring every 10 – 15 seconds until fully melted. Be careful not to overheat the aquafaba.
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These Oil-Free Pretzel Chocolate Chunk Cookies are the perfect treat to satisfy your salty, sweet cravings. This recipe is vegan, oil-free, and refined sugar-free.
- 1 1/2 Cups Spelt Flour*
- 1 Tsp. Baking Soda
- 1/2 Tsp. Kosher Salt or Sea Salt
- 1 Cup Coconut Butter**, melted/runny
- 2/3 Cup Maple Sugar*
- 1/2 Cup Coconut Sugar*
- 1/2 Cup Aquafaba, room temperature***
- 2 Tsp. Vanilla Extract
- 2/3 Cup Mini/Small Pretzels, rough chopped
- 2/3 Cup Non-Dairy Chocolate, Rough Chopped****
- Flaky Salt (Optional)
- Preheat oven to 350°F. In a medium bowl add spelt flour, baking soda, and salt and whisk to combine then set aside.
- In a large bowl or stand mixer add aquafaba and beat on high until frothy (about 30 seconds). Add coconut butter, maple sugar, coconut sugar, and vanilla extract. Beat until well combined.
- In small batches, slowly add the dry ingredients to the bowl of wet ingredients and mix/beat on low until just combined. Do not overmix. Add pretzels and chocolate chunks and fold into the dough.
- Scoop/roll 3 tbsp. or 1/4 cup (depending on preferred cookie size) of cookie dough into balls and place them onto a lined baking sheet approximately 3 inches apart.
- Bake for 15 minutes.***** When finished, sprinkle with flaky sea salt if desired and allow the cookies to cool for 5 – 10 minutes before serving.
- Spelt Flour – You can substitute regular all-purpose flour if you prefer. I have not tried this recipe with a gluten-free all-purpose flour blend.
- Maple Sugar – You can substitute granulated white sugar or cane sugar if you prefer.
- Coconut Sugar – You can substitute brown sugar if you prefer.
- **Coconut Butter:
- If your coconut butter is solid, you can melt it in the microwave for 10 seconds at a time, stirring in between, until it is runny and able to be poured.
- You can find coconut butter at some grocery stores or order coconut butter from Amazon here. You can also buy shredded or desiccated coconut flakes from Amazon or a store near you and blend it on high until smooth and runny. Buying shredded or dessicated coconut flakes is often cheaper than buying premade coconut butter.
- ***Aquafaba: Aquafaba is simply the liquid from canned chickpeas or garbanzo beans. For this recipe, the aquafaba needs to be room temperature. If it’s cold then it will cause the coconut butter to solidify and you won’t get the same spread of the cookie dough while it’s baking.
- ****Non-Dairy Chocolate: You can use whichever kind of non-dairy chocolate you want, but if you want refined sugar-free non-dairy chocolate, then I recommend buying the chocolate bars by Hu Kitchen and chopping them up. You can also find other brands of non-dairy chocolate bars/chips that don’t contain refined sugar at most health food/natural grocery stores.
- *****Baking Time: If you are making cookies that are smaller or larger than the recommended 3 tbsp. or 1/4 cup size scoop of cookie dough, then you may want to adjust the baking time. For larger cookies, allow an additional 2 – 3 minutes of baking to make sure the center is fully cooked. For smaller cookies, bake for 12 – 15 minutes or less if necessary.
Want more sweets? Check out my recipe for Vegan Almond Butter Brownies!