These aren't just cookies, these are Free Soul Salted Caramel & Pretzel Protein cookies.

If you know, you know. Those viral M&S Salted Caramel & Pretzel cookies have been causing actual chaos – sell-outs, Instagram frenzies, people driving to multiple stores just to get their hands on a pack. We've been there too, staring at empty shelves and wondering why the cookie gods are so cruel.

So we did what any reasonable person would do: we made our own version! But here's the twist – we've packed ours with 20g of protein per serving using our Salted Caramel Vegan Protein Blend.

Same gooey, caramel-filled, pretzel-studded deliciousness, but actually fuelling your body at the same time. They're thick, they're soft in the middle with slightly crispy edges, and when you break them open, that molten caramel centre? Chef's kiss.

Prep time: 10 minutes
Cook time: 7-9 minutes
Total time: 20 minutes (including cooling)
Servings: 4 large cookies
Difficulty level: Beginner
Storage Instructions: Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months (reheat for 10-15 seconds in the microwave for that gooey centre)
Equipment needed: Mixing bowl, measuring cups, baking tray, parchment paper, spoon or cookie scoop

Ingredients

½ cup oats
1 scoop Free Soul Vegan Salted Caramel Protein
3 tbsp Greek yogurt
1 tbsp honey
1 tbsp melted light butter
½ cup crushed pretzels
Caramels + chocolate chunks (for the centre)

Recipe

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, mix together the oats, Salted Caramel Protein Blend, Greek yogurt, honey, and melted butter until it forms a soft, slightly sticky dough. Fold in the crushed pretzels, saving a few pieces for topping.
Scoop out a portion of dough (about 2 tablespoons), flatten it in your palm, and place a caramel and/or a few chocolate chunks in the centre. Add a couple of pretzel pieces on top of the filling.
Carefully wrap the dough around the filling, sealing all edges completely (this keeps the gooey centre from leaking). Roll into a thick ball, then gently flatten slightly. Press a few extra pretzel pieces on top for that bakery look.
Place cookies on the prepared tray with plenty of space between them. Bake for 7-9 minutes – you want the edges to look set but the centres should still look slightly underbaked and soft. Don't over bake or you'll lose that gooey magic!
Let the cookies cool on the tray for 5 minutes (this is crucial – they'll firm up as they cool). Break one open to reveal that molten caramel centre, and try not to eat them all at once. Actually, no judgment if you do.

This recipe has been tried, tested, and absolutely demolished by the Free Soul team.

View this post on Instagram

A post shared by Free Soul (@freesoul)

Enjoyed this Recipe? Check these ones out:

Recipe

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

In a bowl, mix together the oats, Salted Caramel Protein Blend, Greek yogurt, honey, and melted butter until it forms a soft, slightly sticky dough. Fold in the crushed pretzels, saving a few pieces for topping.

Scoop out a portion of dough (about 2 tablespoons), flatten it in your palm, and place a caramel and/or a few chocolate chunks in the centre. Add a couple of pretzel pieces on top of the filling.

Carefully wrap the dough around the filling, sealing all edges completely (this keeps the gooey centre from leaking). Roll into a thick ball, then gently flatten slightly. Press a few extra pretzel pieces on top for that bakery look.

Place cookies on the prepared tray with plenty of space between them. Bake for 7-9 minutes – you want the edges to look set but the centres should still look slightly underbaked and soft. Don't over bake or you'll lose that gooey magic!

Let the cookies cool on the tray for 5 minutes (this is crucial – they'll firm up as they cool). Break one open to reveal that molten caramel centre, and try not to eat them all at once. Actually, no judgment if you do.

This recipe has been tried, tested, and absolutely demolished by the Free Soul team.