Name: Cookie Dough Pretzel Bites
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 0.5 cup Oat Flour, or almond flour; 0.5 cup Sunbutter almond, or cashew butter; 2 tablespoons Pure Maple Syrup; 0.5 tsp Vanilla Extract; 1 pinch Salt; 0.75 cup Dark Chocolate Chips; 1 tsp Coconut Oil; 20 Pretzels; 1 tbsp Sprinkles

From the Cook

1/4

Cookie Dough Pretzel Bites

Chloe's Creative Kitchen Verified

Foodsocial.io

Ingredients

Warning0 allergens identified

Cookie Dough Pretzel Bites

½ cup Oat Flour, or almond flour

½ cup Sunbutter almond, or cashew butterI used Organic SunButter, sub peanut

2 tablespoons Pure Maple Syrup

½ tsp Vanilla Extract

1 pinch Salt

¾ cup Dark Chocolate Chipsdivided

1 tsp Coconut Oiloptional to help thin out the chocolate

20 Pretzels

1 tbsp Sprinklesoptional, I used naturally colored sprinkles, can also use flaky sea salt

Instructions

Visit Blog

Instructions

To a medium mixing bowl, add oat flour, SunButter, maple syrup, vanilla, and salt. Stir until completely combined and a thick dough is formed. Add in 1/4 cup chocolate chips and mix until evenly incorporated.

Roll the dough into balls. Sandwich each cookie dough ball between two pretzels and gently press until they stick together. Be careful not to break the pretzels.

To a small bowl, add the remaining 1/2 cup chocolate chips and coconut oil. Heat in the microwave in 30 second intervals, stirring in between, until melted and smooth.

Dip each pretzel cookie dough sandwich halfway into the melted chocolate, letting any excess drip off, and place on a parchment paper lined tray or large plate. Add sprinkles or flaky sea salt if desired. Place in the freezer for 10-15 minutes, or until chocolate is hardened. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Cookie Dough 🧊
Refrigerate your cookie dough mixture for at least 30 minutes before assembly to prevent it from melting when sandwiched between pretzels and to make it easier to portion and shape.
Toast Your Pretzels Lightly 🔥
Place pretzels in a 300°F oven for 3-4 minutes before assembly to dry them out slightly, which prevents them from becoming soggy and enhances their crunch.
Temper Your Chocolate Properly 🍫
Melt chocolate chips over a double boiler or at 50% power in the microwave in 20-second intervals to achieve a glossy finish that hardens smoothly rather than becoming dull and grainy.
Add Sprinkles While Wet 🎨
Apply sprinkles immediately after dunking in chocolate while the coating is still wet, so they adhere properly instead of sliding off once the chocolate sets.
Prevent Oil Separation 🥜
Use natural nut butter without added oils, or stir well before measuring, to ensure a creamy, consistent cookie dough that doesn't separate and create a greasy texture.