A healthy edible peanut butter cookie dough sandwiched between crunchy pretzels and covered in chocolate. Talk about the ultimate sweet/salty and crunchy/smooth combo! Not to mention…these bites are 100% bake-free!
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Let’s be honest. Anything that has “cookie dough” in the title gets my attention. Then to be told it’s healthy…yeah, I just HAVE to make it. I saw so many recipes combining cookie dough/peanut butter with pretzels that I knew I had to make some myself!
Let me tell you what makes these “healthy” and super delish:
- No butter and minimal sugar: That’s right, we can go without the butter and cups of sugar in this recipe. Instead, we’re using nut butter and maple syrup to sweeten our dough! Still ooey-gooey and sweet like cookie dough should be!
- Nut Butter: Anything can become dessert when you add some peanut butter to it, I swear. Nut butter is loaded with heart-healthy fat, protein, and fiber. I used cashew butter in this recipe to get the closest taste to cookie dough possible, but any nut butter will do.
- Almond/Oat flour: Oat and almond flour are not only high in antioxidants but are also packed with protein! This makes it a more filling snack and worthwhile treat!
Basically, I give you full permission to snack on these alllll day.

Tips for Making These Pretzel Bites:
- Use any nut butter you like! If you love a good peanut butter snack, I would highly recommend using peanut butter! If you want something that resembles cookie dough a little better, try cashew butter. Almond butter would be a great choice too but I prefer a creamier nut butter than almond butter.
- Regular versus sugar-free maple syrup. If you want to make these bites even healthier and reduce the amount of sugar, you can use sugar-free syrup instead of regular syrup. I personally used sugar-free syrup and they turned out great! I added a little more syrup than what it calls for in the recipe in hopes of making it sweeter.
- Pick your chocolate. Any type of chocolate would work well here. I used dark chocolate which gave these a touch of bitterness. If you’re looking for a low-sugar option, dark chocolate is the way to go. I’m thinking about making a batch with both milk and white chocolate next time, yummm.
- Don’t use regular flour. Since these aren’t being baked, you’ll have to heat treat your flour first. If you want to avoid an extra step, just go with a flour that is already safe to eat raw. Almond and Oat flour are my personal recommendations. I would also avoid coconut flour because it is very absorbent and will alter the texture of the dough completely.


Peanut Butter Cookie Dough Pretzel Bites
Ingredients
- 1 cup nut butter of choice (peanut or cashew work best)
- 1 cup almond or oat flour
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt only use if nut butter is unsalted!
- 1 cup chocolate chips
- 1 tbsp coconut oil
- About 100 pretzels
- Sprinkles of choice optional
Instructions
- Prepare a baking sheet with parchment paper and set aside
- In a medium size bowl, combine the flour, nut butter, maple syrup, vanilla extract, and salt until dough forms and is well combined. (Note: your dough should be sticky, if it's too dry, add a tad more peanut butter or maple syrup and combine the mixture again)
- Roll dough into 1 tsp size balls and sandwich between two pretzels. Place on the lined baking sheet and repeat until all dough is used.
- Pop them in the freezer for 20 minutes or so.
- While the pretzel bites are chilling, melt the chocolate chips and coconut oil in a microwave-safe bowl for 30 second increments at time. Stir the mixture ever 30 seconds until the chocolate is fully melted.
- Dip one side of the pretzel bites into the chocolate so half of the pretzel bite is covered with chocolate. Place bites back on the baking sheet and top with a shake or two of sprinkles (optional). Repeat for all bites and pop back in the freezer to allow chocolate to fully harden. Serve at room temperature and store in either the fridge or freezer.
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