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  • Writer's pictureKaylee Cubbison

Chocolate Peanut Butter Pretzel Cookie Bars (vegan + gf)

the perfect blend of sweet and salty with a delightfully chewy texture

Definitely addictive and will be gone in less than 2 days


yields 9 bars

prep time: 20 min

cook time: 20 min

total time (including cooling): 1 hr 40 min


for the cookie base-

1/3 cup melted coconut oil

1/2 cup coconut sugar

1 1/2 tsp vanilla

1/4 cup maple syrup

1/4 cup creamy peanut butter

1 cup almond flour

1 tsp baking powder

1 tsp salt

2 cups gluten free pretzels (measure out 2 cups of whole pretzels, then put them in a bag and crush them up to smaller pieces)

1/4 cup chocolate chips (optional)

for the middle layer-

about 1/3 cup creamy peanut butter

for the chocolate top-

1/2 cup chocolate chips

2 tbsp coconut oil

a few more crushed pretzels (optional, for topping)


1. preheat oven to 350 F and line an 8x8 baking dish with parchment paper, set aside

2. for the cookie base- In a medium bowl, mix together the coconut oil, coconut sugar, vanilla, maple syrup, and peanut butter. Add in the almond flour, baking powder, salt, crushed pretzels, and chocolate chips and mix. Flatten the mixture into the baking dish and bake in the oven for 20-22 minutes (it will be very soft and seem kind of raw, but after cooling and chilling it hardens) and set aside

3. for the chocolate top- in the microwave in 30 second increments, mixing in between, melt together the chocolate chips and coconut oil until smooth, set aside

4. for the middle layer- spread the peanut butter on top of the cookie layer, then pour the chocolate over, and crush some pretzels on top. freeze for 1-2 hours or until chocolate hardens, slice into 9 squares, and enjoy!

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