Olive Oil Chocolate Pretzel Cookies
Ingredients
- 80g brown sugar
- 50g light brown sugar
- 60g plant-based yogurt
- 180g flour (e.g., all-purpose, oat, rice)
- 5g baking powder
- 2g salt
- 90g mild olive oil
- 1 teaspoon vanilla extract
- 70g dark chocolate chips or chopped chocolate
- 50g crushed pretzels
- Fleur de sel, for sprinkling
Optional add-ins
- 50g chocolate caramel chips
Preparation
In a large bowl, mix 80g brown sugar, 50g light brown sugar, and 60g plant-based yogurt.
Add 180g flour, 5g baking powder, and 2g salt, and begin to mix.
Then add 90g mild olive oil and 1 teaspoon vanilla extract, and mix until no flour is visible.
Finally, add 70g dark chocolate chips or chopped chocolate, 50g chocolate caramel chips if using, and 50g crushed pretzels.
Form the mixture into balls, flatten them slightly on a baking sheet, and bake for 11-12 minutes at 180°C with fan setting. After removing from the oven, sprinkle with fleur de sel.
Notes
This recipe uses olive oil instead of margarine and can be made gluten-free or vegan depending on the flour and yogurt chosen.
