Lighter No-Bake Avalanche Cookies with Pretzels
These lighter no-bake avalanche cookies with pretzels are a guilt-free treat that combines crunchy pretzels, creamy peanut butter, and dark chocolate. Made with Greek yogurt instead of cream cheese, they are quick, easy, and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chilling)
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (135g) rolled oats
- 1 cup (85g) pretzel twists, roughly crushed
- ½ cup (130g) creamy peanut butter
- ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
- 3 tablespoons (45ml) honey or maple syrup
- ½ cup (85g) dark chocolate chips (60% cacao)
- 1 tablespoon (15ml) coconut oil, melted
- 1 teaspoon (5ml) vanilla extract
- A pinch of sea salt (flaky if available)
Instructions
- Crush the pretzels: Place the pretzels in a zip-top bag and seal it, leaving a little air inside. Use a rolling pin or the bottom of a heavy pan to crush them into a mix of fine crumbs and small chunks. Set aside ¼ cup of the crushed pretzels for the topping later.
- Mix the wet ingredients: In a medium bowl, combine the peanut butter, Greek yogurt, honey, and vanilla extract. Stir until smooth and fully combined.
- Add the dry ingredients: Fold in the rolled oats and the remaining crushed pretzels (not the reserved topping). Mix until everything is evenly coated. The dough will be thick and slightly sticky.
- Shape the cookies: Scoop rounded tablespoons of the mixture and place them on a parchment-lined baking sheet. Press each one gently into a cookie shape. Chill the sheet in the refrigerator for at least 30 minutes to firm up.
- Melt the chocolate: In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
- Drizzle the chocolate: Remove the chilled cookies from the fridge. Use a small spoon or a piping bag to drizzle the melted chocolate over each cookie. Sprinkle the reserved crushed pretzels and a tiny pinch of sea salt on top before the chocolate sets.
- Chill again: Return the cookies to the refrigerator for another 15 minutes, or until the chocolate is firm. Alternatively, freeze for 10 minutes.
Notes
Let Greek yogurt come to room temperature for about 10 minutes before mixing to prevent clumping. For best texture, use thick pretzel twists and good-quality dark chocolate chips. Cookies keep in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9
- Sodium: 95
- Fat: 7
- Saturated Fat: 2.5
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: no-bake cookies, avalanche cookies, lighter cookies, peanut butter cookies, pretzel cookies, healthy dessert, easy dessert