Christmas Kitchen Sink Cookies

Using an electric mixer with the paddle attachment, combine the plant-based butter and sugar for approximately 30-45 seconds or until the sugar is no longer visible.
Next, add in the vanilla extract and whisk once more.
To the butter mixture, add in the pretzels and turn on the mixture until the pretzels are lightly crushed. About 30 seconds.
In a medium bowl, combine the almond flour, gluten-free oats, baking soda and salt.
Pour the flour mixture into the mixer and mix for 15-20 seconds or until the dry ingredients just barely incorporate into the wet.
Finally, pour in your chocolate chips the remaining ingredients.
Line a baking sheet with parchment paper. Scoop out 6 evenly sized mounds of dough onto your baking sheet. Use an ice cream scoop to make this easier.
Place the baking sheet in your refrigerator for 30-60 minutes for the cookies to chill.
After the cookies have chilled, preheat your oven to 350 degrees F.
Once the oven has preheated, bake the cookies for 16-18 minutes.
Let the cookies continue to cook/cool on the baking sheet for at least 15 minutes before removing and enjoying.