Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

​In a small bowl, mix the ground flaxseed with water and set it aside. This will act as your egg substitute.

​In a large bowl, whisk together the flour, maple crystals, baking soda, and cornstarch. This forms the dry mixture.

In a separate bowl, combine the flax eggs, warmed coconut butter, peanut butter, vanilla extract, and water (if needed). Mix until well combined and smooth.

​Pour the wet ingredients into the bowl with the dry ingredients. Stir until the mixture is well combined and forms a cookie dough consistency.

Crush the mini pretzels into small pieces. Fold the crushed pretzels into the cookie dough.

​For better cookie texture, you can chill the dough in the refrigerator for about 30 minutes.

Scoop out portions of the dough and shape them into cookies. Place them on the prepared baking sheet, leaving space between each cookie. You can add some whole or crushed pretzels to the top to ensure they look their best.

Bake cookies in the preheated oven for 12-14 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

​Once cooled, enjoy your vegan peanut butter pretzel cookies! Store any leftovers in an airtight container.