Pret's Dark Chocolate and Almond Butter Vegan Cookie
This recipe is for Pret’s world famous Dark Chocolate and Almond Butter Vegan Cookie, which they kindly shared on their Instagram page during “Lockdown” April 2020. I have tweaked the ingredients and instructions, based on my own experience of making them. They are easy to make and absolutely delicious! A wonderful treat to share with friends and family!
- 205 g plain flour or fine wholemeal flour (I use chapatti flour)
- 20 g cocoa powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 43 g golden caster sugar
- 112 g soft light brown sugar
- 40 g flaked almonds, lightly crushed and toasted*
- 112 g dark chocolate pieces
- 65 g coconut oil or vegan butter
- 72 g almond butter**
- 100 g golden syrup
- 40 g water
Pre-heat the oven to 180C fan. Line two baking sheets with non-stick baking paper.
Sieve the flour, cocoa powder, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar, flaked almonds and chocolate pieces.
Gently melt the coconut oil and almond butter in a saucepan over low heat. Remove from the heat and stir in the golden syrup and water.
Pour the wet ingredients into the dry ingredient bowl and stir with a wooden spoon until thoroughly combined.
Divide the dough into ten equal pieces (I weigh my dough to divide it evenly). Roll each dough ball between your hands then place it on the prepared baking sheet. Press down with your fingers to flatten slightly.
Bake for 8-10 minutes, until the cookies are dry to the touch and the edges are starting to firm up. They will be very soft when they first come out the oven. Leave for 15 minutes on the tray to cool (they will firm up as they cool) then transfer to a wire rack until completely cooled.
Stored in an airtight container, these cookies will keep for at least a week (though I doubt they will last that long!)
* I like to toast the flaked almonds so they are nice and crunchy. The UK supermarkets do sell them pre-toasted but if you’re unable to access them, it’s easy to toast them yourselves. To do this, I simply place them in a large frying pan on medium heat, stirring continuously. As soon as they start to smell fragrant and are browning, remove from the heat.
Chopped, toasted hazelnut pieces are also delicious in these cookies!
** If you can't get your hands on almond butter, peanut butter is a great alternative!
Big thank you to Pret for sharing the recipe for their Chocolate and Almond Butter Vegan Cookies. The original recipe is posted here.