You make a recipe with 3 layers you end up with a long a$$ recipe title I guess.

Only 5 ish ingredients in these babies (you can sub pretzels for anything crunchy like cookie pieces, granola, etc) and honestly, so good.

The pinacle of sweet and salty and of course always and forever chocolatey 🥳

No-bake! Small-batch! In other words, what are you waiting for?

Why doesn’t my salt look as white as all the other bloggers though? Those are the answers I need.

Let me know if you give these a try!

5 from 2 votes

Small-batch Chocolate Cookie Dough Pretzel Cups

Prep Time5

Freeze Time30

Course: Breakfast, Dessert, Snack

Keyword: chocolate, cookie dough, gluten-free, no-bake, plant-based, pretzels, small-batch, vegan

Servings: cups

Calories: 123kcal

1/2 cup oat flour (60 g) you can simply process oats in a food processor until flour like
2 tbsp maple syrup (42 g)
2 tbsp nut/seed butter (32 g)
(optional) pinch of salt, drop of vanilla

3 tbsp nut/seed butter (48 g)
1/4 cup chocolate chips (45 g)
9 mini pretzels (15 g) sub anything crunchy you have on hand like cookies/granola

Grease or line 9 cavities of a muffin pan.
In a small bowl combine cookie dough ingredients (if too dry splash 1-2 tsp water), press about 1 tbsp into each muffin cavity.
Wipe your bowl and add chocolate and nut butter and microwave 30 sec at a time stirring until all chocolate has melted into a ganache.
Add about 1 tbsp of this in each muffin cavity and gently press 1 pretzel on top.
Freeze or refrigerate about 30 min to set. Enjoy!
Store frozen or refrigerated.