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5 from 3 votes

The Best Sweet and Salty Gluten Free Chocolate Chip Cookies

The BEST gluten free chocolate chip cookies! Salty and sweet cookies loaded with crunchy pretzels and bursting with chocolate chips all while being 100% gluten-free, dairy-free and vegan. 
Prep Time15 minutes
Cook Time18 minutes
chill time2 hours
Total Time2 hours 33 minutes
Course: Dessert
Cuisine: American
Keyword: dairy free chocolate chip cookies, gluten free chocolate chip cookies, gluten free desserts, gluten free vegan chocolate chip cookies, pretzel cookies
Servings: 15 cookies
Calories: 147kcal


  • 2 tbsp ground flax meal
  • 4 tbsp water
  • 7 tbsp vegan butter room temperature
  • ½ cup organic brown sugar
  • ½ cup organic cane sugar
  • 1 tsp vanilla extract
  • 1 ¼ cup + 2 tbsp gluten free flour measeure for measure, 1:1
  • ¾ tsp baking soda
  • ¼ tsp finely ground sea salt
  • ¾ cup chocolate chips vegan
  • 1 cup mini pretzels gluten free


  • Cream together the butter and sugars. I like to place mine into a stand alone mixer using a paddle attachment and beat on high for several minutes. You can also use a hand held mixer if needed. Meanwhile, in a small bowl, stir together the flax meal and water and then let it sit to gel.
  • Once you have creamed together the butter and sugars and they have become pale in color-about 4 minutes-add in the flax mixture and beat until incorporated. Stir in the vanilla extract.
  • Spoon and level your flour to measure correctly and then add it into the butter mixture along with the baking soda and salt. Mix on a low speed just until the dough comes together and some streaks of flour are left.
  • Add in the pretzels and chocolate chips and continue mixing. The pretzels will break into small pieces as they mix if you are using a stand alone mixer. If you are using a hand mixer, you may want to break the pretzels into small pieces before adding them in.
  • Once everything is incorporated, use a 1½ inch cookie scooper to make 15 evenly sized cookie dough balls and place them on a baking sheet lined with parchment paper. Cover and chill for 2 hours in the refrigerator or up to 48 hours.
  • Once ready to bake, pre-heat the oven to 350 F and place the cookie dough balls on a baking sheet lined with parchment paper about 2-3 inches apart. I baked 5 at a time on my baking sheet. Bake for 18 minutes and the edges are golden brown. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to continue cooling.


After making the cookie dough balls, place them into an airtight container and freeze up to 3 months. When you are ready to bake them, transfer them to a the fridge 24 hours prior to baking.


Sodium: 208mg | Calcium: 10mg | Vitamin C: 1mg | Vitamin A: 250IU | Sugar: 17g | Fiber: 1g | Potassium: 27mg | Cholesterol: 2mg | Calories: 147kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 6g | Protein: 1g | Carbohydrates: 22g | Iron: 1mg