½cupdairy-free chocolate gems or chocolate chips (or M&Ms if not df)I use Choco No No's brand
½cupgluten-free pretzels, crushed
Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
In a large bowl, whisk almond butter, maple syrup, and flax egg together. Add coconut sugar, almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
Fold in chocolate gems, gluten-free oats, and crushed pretzels. Using a small spoon, scoop cookie dough and gently roll into a loose ball with your hands. The cookie dough will be sticky, so spray your hands with cooking spray as needed. Place on cookie sheet in even rows.
Bake for 10-12 minutes. Allow cookies to rest on cookie sheet for 2-3 minutes before transferring them to a wire cooling rack.
Adapted from my Chocolate Tahini Cookies. *I like to reserve or use extra chocolate pieces and press a couple into the tops of each cookie when they are just out of the oven for that vibrant candy color look!Store in an airtight container.