#crunchycookie

Enjoy these tasty No Bake Mint Chocolate Chip Oreo Bites that don't contain gluten. They're a great treat for any event because they have a crunchy cookie crust, a creamy chocolate mint filling, and mini chocolate chips on top.

Ingredients: 2 cups gluten-free Oreo-style cookies, crushed. 1/4 cup coconut oil, melted. 1/2 cup dairy-free chocolate chips, divided. 1/2 teaspoon peppermint extract. 1/4 cup powdered sugar. 2 tablespoons almond milk. 1/4 cup dairy-free mini chocolate chips. 1/4 teaspoon vanilla extract. 1 tablespoon fresh mint leaves, chopped optional.

Instructions: In a bowl, combine crushed gluten-free Oreo-style cookies and melted coconut oil until well mixed. Press mixture into mini muffin tin cups, forming a crust. In a microwave-safe bowl, melt half of the dairy-free chocolate chips with peppermint extract, stirring until smooth. Pour melted chocolate over each cookie crust, filling about halfway. Place in the freezer to set. Meanwhile, in another bowl, whisk together powdered sugar, almond milk, vanilla extract, and remaining dairy-free chocolate chips until smooth. Remove muffin tin from the freezer and top each chocolate layer with the powdered sugar mixture. Sprinkle dairy-free mini chocolate chips and chopped fresh mint leaves on top if desired. Return to the freezer and let set for at least 30 minutes. Once set, remove from the muffin tin and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the perfect combination of sweet and salty with these vegan Salted Dark Chocolate Pretzel Cookies. Rich cocoa, vegan dark chocolate chips, and crunchy pretzel pieces come together in a soft, chewy cookie, topped with a sprinkle of coarse sea salt for an irresistible treat.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup vegan dark chocolate chips. 1/2 cup crushed vegan pretzels. Coarse sea salt, for sprinkling.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes to thicken. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy. Add the flax egg and vanilla extract to the creamed butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in vegan dark chocolate chips and crushed pretzels until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Flatten each dough ball slightly with the palm of your hand and sprinkle the tops with coarse sea salt. Bake for 10-12 minutes, or until the edges are set and the tops are slightly firm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious Salted Dark Chocolate Pretzel Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes