Chocolate Dipped Pretzel Cookie Dough Sandwiches (Vegan GF-Option)

Soft and sweet chocolate chip cookie dough sandwiched between two salty pretzels all dipped in chocolate. These delicious snacks/desserts are naturally vegan, can be gluten-free and easily refined sugar free with added wholesome ingredients.

I am a bit of a cookie dough addict these days – whether it is in the form of cookie dough balls, cookie dough from a jar or just eating cookies before they go into the oven. There is something so satisfying about sweet, gooey and thick cookie dough studded with chocolate chips. It feels like it shouldn’t be taste this good and have a few added healthy ingredients, too. I don’t tend to eat the “sugar-butter” cookie dough raw as I find creating new and more healthful recipes far more exciting – and it makes me FEEL good!

So, like my other cookie doughs, this one has a few hidden ingredients that you don’t need to tell anyone about… The key ingredient to these Chocolate Dipped Pretzel Cookie Dough Sandwiches is beans or chickpeas. I used to always use chickpeas for this kind of recipe, but recently have opted for white beans like cannellini or butter beans and they are equally as delicious.

As well as the beans, here’s what we need for these Chocolate Dipped Pretzel Cookie Dough Sandwiches:

• Peanut or almond butter: this is important for flavour and texture. For a milder cookie dough flavour, opt for almond butter (or tahini for a nut-free version) or peanut for a stronger flavour.
• Protein powder: I like to add a vanilla protein powder for the delicious flavour and texture. You can skip this if you’re not a fan and just use less milk as the protein powder thickens this cookie dough.
• Maple syrup: a little bit is definitely needed to make sure you don’t taste the beans or chickpeas. This is naturally refined sugar free, but any sticky syrup would work here.
• Salt and vanilla: I love adding both for more of a salty-sweet combo which is the star attraction of these Chocolate Dipped Pretzel Cookie Dough Sandwiches.
• Plant-based milk: just a little is needed to help the texture turn really smooth and creamy. Any milk will work.
• Chocolate chips: the key ingredient to turn this cookie dough from delicious to amazing. Use chocolate that is refined sugar free if needed.

Blend all the cookie dough ingredients together until super thick and soft and chill in the fridge to firm up a bit.  Now for the fun part: lay out the pretzels in pairs (GF if needed) and roll the cookie dough into balls. Top one pretzel with a ball of cookie dough and sandwich between the second pretzel. Make up all the sandwiches and then dip into your favourite chocolate. I think a sprinkle of salt on top is pretty essential, but it’s up to you!

That’s all there is to it! These Chocolate Dipped Pretzel Cookie Dough Sandwiches are seriously addictive, and I hope you’ll see how easy they are, too. With added fibre and protein rich ingredients like beans/chickpeas, protein powder and nut butter, you can have your cookie dough and eat it too.

As mentioned above, this recipe is naturally gluten and refined sugar free, just make sure you find GF pretzels and refined sugar free chocolate if needed.

If you are interested in more cookie dough and no-bake recipes, try my:

• No-Bake Cookie Dough Bites
• Espresso Cacao Nib Cookie Dough Balls
• Chocolate and Pistachio Cookie Dough No-Bake Bars
• Chocolate Chip Matcha No Bake Bars
• Strawberry and Coconut Tarts

Chocolate Dipped Pretzel Cookie Dough Sandwiches (Vegan GF-Option)

• Servings: 24
• Time: 20 minutes plus 50 minutes chilling
• Difficulty: easy
• Print

Soft and sweet chocolate chip cookie dough sandwiched between two salty pretzels all dipped in chocolate. These delicious snacks/desserts are naturally vegan, can be gluten-free and easily refined sugar free with added wholesome ingredients.

Ingredients

• 1 tin white beans (240g drained weight e.g. cannellini, butter beans or chickpeas)
• 80g peanut or almond butter
• 30g vanilla protein powder
• 50g maple syrup
• 1/2 tsp salt plus extra to sprinkle
• 1 tsp vanilla essence
• 3 tbsp plant-based milk
• 50g chocolate chips
• 48 pretzels crisps/thins
• 100g chocolate, melted

Directions

1. Add the beans, nut butter, protein powder, maple syrup, salt, vanilla and plant-based milk to a food processor and blend until smooth and creamy. Scrape down the sides as necessary and keep going until no lumps remain. It needs to be thick but creamy.
2. Stir through the chocolate chips and place in a covered bowl in the fridge for 30-60 minutes to cool down and firm up.
3. Lay out the pretzels ready and melt the chocolate.
4. Remove the cookie dough from the fridge. Scoop out 1/24 of the mixture (about 20g) and roll into a ball. Lay the ball of cookie dough on top of one pretzel and top with a second pretzel to form a sandwich. Repeat to make 24 pretzel sandwiches.
5. Dip half of each sandwich in chocolate, lay on a parchment lined sheet, sprinkle with salt and chill in the fridge for 20-30 minutes until set.

I hope you love these Chocolate Dipped Pretzel Cookie Dough Sandwiches as much as I do. Let me know what you think in the comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chocolate pretzel cookie dough love x