A stack of four Peanut Butter Chocolate Chip Pretzel Cookies on a white plate with a glass on milk in the background.

Peanut Butter Chocolate Chip Pretzel Cookies

Sweet and salty ingredients come together to make these scrumptious Peanut Butter Chocolate Chip Pretzel Cookies. A better-for-you cookie recipe made with less sugar, rolled oats, natural peanut butter as well as gluten-free and dairy-free ingredient options. Get ready to sink your teeth into the most delicious, soft, warm, peanut buttery cookie!

Prep: 15 minCook: 12 minTotal: 27 minutes
Servings: 24 cookies 1x


  • 1 ⅔ cup (164 grams) old fashioned rolled oats 
  •  cup (84 grams) all-purpose flour (may substitute a 1-to-1 gluten-free all-purpose flour for gluten-free)
  •  cup (132 grams) brown sugar, packed (may substitute coconut sugar*)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup (250 grams) natural peanut butter (**see recipe notes below)
  • ½ stick unsalted butter (1/4 cup), melted (substitute coconut oil for dairy-free)
  • 2 whole large eggs
  • 2 tsp. pure vanilla extract
  • ⅔ cup chocolate chips or chunks
  • ⅔ cup pretzel twists, roughly chopped (substitute gluten-free pretzels for gluten-free)


  1. Preheat the oven to 350℉. Line two baking sheets with parchment and set aside.
  2. In a medium mixing bowl combine the oats, flour, brown sugar, baking soda and salt. Stir to combine.
  3. Next add the peanut butter, melted butter, whole eggs, and pure vanilla extract and mix until combined. Dough will be thick.
  4. Fold in the chocolate chips and/or chunks and pretzels.
  5. With a cookie scoop, scoop the cookie dough onto the prepared pans.
  6. With hands press dough down the dough mounds and smooth edges. May need to dampen hands with water or spray with a little cooking spray to prevent the dough from sticking.
  7. Bake for 12-15 minutes or until the edges of the cookies are golden brown. Start checking at 12 minutes – depending on flour used, baking time will vary a bit. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack.
  8. Store in an airtight container for up to 1 week or freeze for up to 3 months.


*If using coconut sugar, you may need to add a few drops of water to the dough for it to come together

**We recommend a natural peanut butter that has a drizzly consistency at room temperature with the only ingredients being peanuts and possibly a little salt. If the peanut butter you’re using has a thicker consistency, simply heat it in the microwave or on the stove-top just until smooth (you don’t want it too hot otherwise the chocolate chips will melt when they’re added to the dough).

Nutrition Information

  • Serving Size: 1 Cookie
  • Calories: 180
  • Fat: 11 g
  • (Sat Fat: 4 g)
  • Sodium: 95 mg
  • Carbohydrate: 19 g
  • (Fiber: 3 g
  • Sugar: 9 g)
  • Protein: 5 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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