I am keeping the vegan cookie content coming this holiday season with a twist on a classic: Chocolate Pretzel Cookies. I knew that I didn’t want to make a regular chocolate chip cookie, because it’s Christmas time, and we need some extra pizzazz! These Chocolate Pecan Pretzel Cookies are the ultimate refined sugar-free Christmas cookie recipe that is so delicious no one will even know it’s healthy! All of my desserts are refined sugar-free, so if you’re interested in more refined sugar-free Christmas treats, here are some of my top picks from this year:
- Vegan Thumbprint Cookies
- Vegan Peanut Butter Balls
- Plant Based Gingerbread Cookies
- Vegan Candy Cane Cookies
If you’re not a cookie fan, but are looking for healthy vegan refined sugar-free desserts to enjoy this Holiday season, I got you. Here are some of my other favorite whole foods plant based dessert recipes:
How to make Refined sugar-free Christmas Cookies:
Alright, I think that most people can agree that you really can’t go wrong with a chocolate chip cookie. I totally agree! I also think that you can’t go wrong with thick cookies. What did I do, combined them and added a little pizzazz, and created these Chocolate Pecan Pretzel Cookies! I know that a lot of people like a thin chewy cookie, but honestly I like ’em thick and chewy! There’s so much more to love with a thick cookie like these chocolate pretzel cookies. However, just because these refined sugar-free Christmas cookies are thick does not mean that they are fluffy and cake like, they still have that delicious chewy texture that is a must in cookies.
Honestly, creating vegan cookies that are also oil-free cookies, gluten-free cookies, and refined sugar-free cookies has been a struggle. I am learning more and more with each cookie, it’s honestly a science. However, there has been some products/ingredients I have discovered along the way to ensure successful healthy baking.
Favorite natural sweetener for these chocolate pretzel cookies:
One of my favorite whole foods plant based natural sweeteners is Maple Crystals. If you have been keeping up with my posts, then you know that I have completely fallen in love with these. Maple crystals work exactly like regular sugar, but they are super healthy for you! They have a low glycemic index and are high in fiber, which is #GOALS when looking for healthy plant based sweeteners. They worked out so well in this chocolate pretzel cookie recipe. I seriously have been using them for all my Holiday recipes! You can use my code “VEGAN10” for $10 off your purchase at Wilderness Poets aka the only place to find proper Maple Crystals.
Do these Chocolate Pretzel Cookies have to be made gluten-free?
This Chocolate Pecan Pretzel Cookie recipe can be made with both whole wheat flour and gluten-free flour. I personally eat gluten, but I absolutely love making gluten-free desserts. If you’re trying to avoid gluten for whatever reason, there are a couple ways to go about it. As far as gluten substitutes go, you can always simply use gluten-free flour (what I did for almost all my holiday recipes), or use almond or coconut and make it paleo! These refined sugar-free Christmas cookies taste delicious either way!
Storing these refined sugar-free Christmas cookies:
These Chocolate Pecan Pretzel Cookies turned out to be one of my favorite refined sugar-free Christmas cookies that I made this year. Fresh out of the oven they were delicious! However I created seven different cookie recipes over the Holiday’s, so I got the chance to store the cookies and figure out what works best. These refined sugar-free chocolate cookies to my surprise tasted even better after storing them in the fridge. Honestly, I was shook! I don’t know exactly what happened in the fridge, but I 100% recommend storing these in the fridge and enjoying them cold!
Ingredients for these Chocolate Pretzel Cookies:
- Plant based chocolate chips
- Gluten-free pretzels
- Maple Crystals
- Gluten-free, or whole wheat flour
- Ground flaxseed
- Coconut cream
- Vanilla extract
- Baking soda
Chocolate Pecan Pretzel Cookies
- Begin by preheating your oven to 350.
- In a mixer cream together your coconut cream and maple crystals. Add the vanilla and ground flaxseed. Add the baking soda, then both flours. Once dough has formed add the pretzels, pecans, and chocolate chips.
- On a nonstick baking sheet, scoop out 12 cookie and place on the sheet. Place in the oven and bake for 15-20 minutes, until golden. Allow to cool slightly, and enjoy warm!