Process 1 bag of gluten-free Pretzel Crisps into a smooth flour in a food processor. Set aside 20 whole Pretzel Crisps from the remaining bag, then crush the rest into large chunks.

Whisk together the pretzel flour, gluten-free flour, salt, and baking soda in a medium bowl.

Cream together the butter, coconut oil, brown sugar, and granulated sugar in a stand mixer on medium-high speed until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla, mixing until well-combined. Scrape down the sides and bottom of the bowl.

Slowly add the dry ingredients to the wet ingredients with the mixer on low, mixing until well-combined. Stir in the pretzel chunks.

Cover the bowl and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Scoop the cookie dough into 3-tablespoon balls and place them about 2 inches apart on the prepared baking sheet.