Vegan Peanut Apple Pretzel Drops


by: Dee

A sweet and salty combo of pretzels, apples and peanuts make for a perfect snack. A perfectly chewy yet crunchy delight! Adapted from Vegan Cookies Invade Your Cookie Jar


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 30

2 cups generous mini pretzels, crushed into small pieces

1 cup roasted, shelled peanut halves

4 ounces (about 1 1/2 cups, lightly packed dried apple rings

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp salt

1/2 cup sweetened almond milk

2 tbsp ground flax seeds

1/2 cup canola oil

1 cup dark brown sugar, tightly packed

1/3 cup sugar

1 1/2 tsp pure vanilla extract

Nutrition Facts
Vegan Peanut Apple Pretzel Drops

Servings Per Recipe: 30

Amount per Serving

Calories: 161

  • Total Fat: 6.8 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.4 mg
  • Sodium: 110.5 mg
  • Total Carbs: 23.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 13.7 g
  • Protein: 3.1 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat oven to 350. Line two baking sheets with parchment paper.

2.  In a large bowl, combine pretzel pieces and peanuts. Using either kitchen scissors or sharp knife cut apple rings into bite-sided pieces. Combine with the pretzels and peanuts.

3.  In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate large bowl, whisk together the almond milk and flax seeds. Add the oil, brown sugar, sugar, and vanilla. Beat with the electric mixer for 2 minutes until the lumps of brown sugar are dissolved and the mixture is very thick. Stir in the flour mixture, mixing just until dry ingredients are moistened and a thick, soft dough forms (you might want to use a rubber spatula for this step.). Fold in the pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky.

4.  Drop heaping tablespoons of dough about 2 inches apart onto the baking sheet. Bake 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from the cookie sheet to wire racks to cool. Store in a loosely covered container.

related recipes