I don’t know about you guys, but I’m a HUGE fan of any and all sweet and salty combos out there. These cookies are no exception.
These were actually created in honor of the newest Emmy’s Organics coconut cookie flavor – the chocolate covered vanilla bites. This sweet and salty coconut cookie recipe uses two bags of them (!!!) and it is basically cookie inception.
We start out by pulsing the Emmy’s cookies with some pretzels. Nothing too technical here, we are just looking to crush the pieces a little bit. Larger chunks of the cookie will still remain, and if you’re using the Snyder’s Mini twists like I did, you’ll end up with some whole pretzels in there as well.
These almost remind me of the Compost cookies from one of my favorite places to stop at in DC – Milk Bar. If I had potato chips on hand when I created this recipe, you know those would have been thrown into the dough as well. If you give it a try, let me know!
Using my trusty cookie scooper, I was able to get 3.5 dozen cookie dough balls that I top with the mini pretzels. And honestly it would have been closer to 4 dozen if I was able to keep my hands out of the dough while making these…
The texture on the outside is nice and crisp while the coconut cookie bits keep the middle on the slightly chewy side. The perfect combo if you ask me! The trick to that? Dropping the an on the kitchen counter 8 minutes into cooking 😉Print
This recipe is basically cookie inception, as we use two full bags of Emmy’s Organics brand new chocolate covered vanilla bites in the dough! Chewy in the middle, crunchy on the outsides. These just might be your new favorite cookie.
- 1 cup of oat flour, I made my own my putting oats into a food processor
- 1 cup of rolled oats
- 1/4 cup flax meal
- 1 cup crushed pretzels
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 bags of Emmy’s Organics chocolate covered coconut cookies – vanilla bites (2 – 3.5 oz bags, 16 bites total)
- 2 sticks of butter, softened
- 2 eggs
- 1/2 cup dark brown sugar
- 2 tsp instant coffee powder
- 1 TBSP vanilla extract
- Maldon Sea Salt Flakes, for topping
- Mix the oat flour, rolled oats, flax meal, baking soda, baking powder and salt in a large bowl. Set aside.
- Crust the Emmy’s Organics coconut cookies with the pretzels in a food processor. You might need to do multiple batches depending on the size of your food processor. Add to the oat mixture.
- In a separate bowl, mix the butter and brown sugar with an electric mixer for 2-3 minutes, or until fluffy. Add in one egg at a time, then mix in the vanilla and instant coffee powder.
- Combine the oat mixture with the butter mixture just until a dough forms. Refrigerate for 30 minutes.
- Scoop out the dough onto a parchment lined pan and bake at 350 degrees for 8 minutes (optional to top the cookies with more pretzels + flakes of salt). Take the cookies out drop the pan on the kitchen counter to deflate the cookies. This will keep the center chewy.
- Pop back in the oven for an additional 3-5 minutes. The cookies will be delicate when they come out of the oven, so be careful when transferring to a cooling rack.
- I have not tested these with coconut sugar yet, but that would probably be a great substitute for the brown sugar!
- Use whatever pretzels you like. If you want to make these completely gluten-free, use gluten-free pretzels.