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Almond Butter Coconut and Pretzel Cookie Tart

Hello everyone! I'm currently going clinically insane trying to figure out how to get my chocolate macarons right. So far, I'm five batches in and I think I may have finally figured out the secret, but I'm going to need some more time. So I've asked Mary, from the delicious blog The Sweet Tooth Life, to fill in for me today. Take it away Mary!

Hi there! I hope you guys have been having a good week so far! I’m Mary Frances from The Sweet {Tooth} Life ( where I blog about mostly healthy and dairy free desserts and I am honored to be sharing a recipe with you today! 
I met Meriem through Zainab of Blahnik Baker and she’s been a wonderful support. I’ve been able to ask her questions and I’ve enjoyed back reading her posts (my favorite is her Fresh Peach and Honey Muffins). I remember reading her About page and being so impressed that she started six years ago and has kept it up so well!

OK, so before we go any further, let’s just clarify: we all like cookies and cookie dough, yes?  I personally have a major affinity for cookie dough. A cookie has to be pretty special, but I don’t have the strictest standards for the dough. ;)  I have many memories with cookies and cookie dough. The first cookies I remember making were with my dad and I was so proud of the molasses cookies he and I baked up. I mixed, he rolled, and we both ate. Happily.
But for store bought, my favorite are those sugar cookie dough logs. Oh my goodness, they are incredible, especially in dough form. I could make my way through that log of deliciousness in no time flat. Several years ago, while we were studying Egyptian history, Mom let us draw our own hieroglyphics in the dough before baking it. It was my favorite and most delicious school project! 
And then, let’s not forget the time I was mixing monster cookie dough and ate half of it. Something about oats, nut butters, and M&Ms just draw my fingers in again and again.

Speaking of oats and nut butters, this cookie dough tart uses those AND coconut and pretzels.  It is:

Soft and chewy
Rich and nutty
Sweet and salty
And instead of the average cookie, this is baked, not in a pie or cake pan, but in a tart pan! This gives it that special edge that makes these cookies a little more sophisticated (did I really just use that word?) and hides the fact that this takes only 10 minutes of prep and 17 minutes in the oven. Yes, really, this is a one bowl, quick bake dessert that tastes amazing and has many good for you ingredients!

Thanks to the applesauce and coconut oil, this is dairy free and, if you use gluten-free pretzels, gluten-free!  Even with allergies, you can enjoy this loaded cookie dough tart and not worry about anything.  

Almond Butter Coconut and Pretzel Cookie Tart

Yield: 12 slices
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2 eggs
3/4 cup brown sugar
2 tablespoons raw honey
2 tablespoons coconut oil
2 tablespoons unsweetened applesauce
3 tablespoons almond butter
3/4 cup old fashioned oats
3 tablespoons oat flour (check out Nora's post on how to make your own)
1/3 cup unsweetened coconut flakes
1/2 cup gluten-free pretzels, broken up


Preheat oven to 350 degrees F. Lightly grease an 8.5 inch diameter tart pan. (You could also use a pie pan if you don't have a tart pan)

Beat eggs and brown sugar together. Add coconut oil, applesauce, and almond butter, and beat until smooth.

Stir in oats, oat flour, and coconut flakes. Fold in pretzels gently.

Pour into prepared pan and bake for 16-18 minutes. Let cool.

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