Peanut Butter Chocolate Chip Pretzel Cookies – Healthier
Prep time
Cook time
Total time
A gluten free, crispy, chewy, sweet and savory peanut butter cookie chock full of pretzels and chocolate chips.
Serves: 32 Cookies
  • 1 cup peanut butter
  • 1 cup Presweet Tagatose or Sugar
  • ¼ cup egg substitute or 1 Egg
  • ⅓ (28 oz) cup pretzels, crushed (I used Glutino Gluten Free)
  • 5 tbsp mini chocolate chips
  1. Preheat oven to 350F
  2. Line two baking sheet with parchment paper; set a side
  3. In a large bowl, using a wooden spoon, beat together the peanut butter, Presweet Tagatose or Sugar until creamy. Beat in the egg. Mix until well combined.
  4. Fold in pretzels and chocolate chips
  5. Roll cookies into tight balls and place about 1" - 2" apart on baking sheet. The cookies don't spread to much so the cookies can be semi close together. Gently flatten in crisscross pattern with a fork.
  6. Bake for 7 - 10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for two minutes and place on cooling rack.
Calories per cookie using Presweet Tagatose: 74.7, Fat: 4.5, Cholesterol: 0, Sodium: 28, Potassium: 2.9, Carbs: 9.9, Fiber: .06, Sugar: 1.8, Protein: 2.5

Calories per cookie using Sugar: 89.5, Fat: 4.5, Cholesterol: 0, Sodium: 28, Potassium: 2.9, Carbs: 10.2, Fiber: .06, Sugar: 8.8, Protein: 2.5
Nutrition Information
Serving size: 1 Cookie
Recipe by Peanut Butter and Peppers at