So rich and gooey with the best salty crunch from the pretzels to create the perfect bite!
Preheat oven to 350ºF and line a 8×8 pan with parchment paper.
In a large bowl, mix almond butter, eggs, maple syrup and vanilla.
In a small bowl, combine coconut flour, baking soda, baking powder, and pretzels. Pour dry ingredients into wet and mix until well combined. Add chocolate chips.
Pour batter into the 8×8 pan. Sprinkle on additional chocolate chips and pretzels and bake at 350ºF for 18–20 minutes or until edges start to turn golden brown. I like a gooey center.
Let rest for 15 minutes and enjoy!
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These tasted good, but the pretzels in the middle didn’t stay crunchy; they were kinda chewy/mushy. The ones on top stayed crisp, so next time I won’t stir them into the batter. These would be a great treat for folks eating gluten-free if the pretzels were excluded altogether.
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