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Pretzel Cowboy Cookies (No Coconut)

This has to be my favorite cookie recipe that I have developed! I have always wanted to try cowboy cookies and they definitely didn't disappoint. I wanted to add some extra crunch so I added pretzels, but you can always adjust these to your preference by using the same base and taking out the pretzels, adding in coconut flakes, etc. I like using big chunks of chocolate in my cookie recipes because I love the big pockets of gooey chocolate when they are fresh out of the oven. These cookies are crispy around the outside and soft on the inside and super delicious! They are also gluten and dairy free and can easily be made vegan.

Ingredients (makes 24 cookies):

  • 1 cup DF buttery spread, softened ( I used Earth Balance's Vegan Buttery Sticks)

  • 3/4 cup brown sugar

  • 1/4 cup sugar

  • 2 large eggs (Use 2 flaxseed eggs if vegan)

  • 1 tsp vanilla extract

  • 1 1/2 cups GF flour ( I used Pillsbury's GF Flour Blend)

  • 1 tsp baking soda

  • 1 cup GF rolled oats

  • 1 cup DF chocolate chips or chunks ( I used Enjoy Life Foods Mega Chunks)

  • 3/4 cup chopped pecans

  • 1 cup crushed GF pretzels ( I used Savor Street's Grain-Free Pretzels)

  • flaky salt for topping


  1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

  2. In a large bowl with a standing mixer or electric mixer, cream together the softened DF buttery spread, brown sugar and sugar. Then add in the egg and vanilla extract and beat until combined.

  3. Add in the GF flour and baking soda and mix until fully combined.

  4. Add in the GF rolled oats, DF chocolate chips or chunks, pecans, and GF pretzels and carefully mix until fully combined.

  5. Using a medium cookie scoop or spoon, scoop about 1 1/2 tbsp sized cookies onto the baking sheet, leaving at least an inch or so between each cookie.

  6. Bake in the oven at 350 degrees F for 9 to 11 minutes or until the outsides are golden brown and the middles are still soft. Make sure to keep on eye on your cookies because every oven is different.

  7. Remove from the oven and move to a cooling rack to cool completely. Sprinkle with flaky salt while the cookies are still warm so it sticks. Store in an airtight container for 3 to 4 days and enjoy!

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