Pret’s Dark Chocolate & Almond Butter Cookies
One exciting development during lockdown has been Pret sharing the recipe for their famous vegan cookie! So now we can all make our own using the Pret vegan cookie recipe!
A rich dark chocolate cookie, studded with melting chocolate chunks and crunchy almond pieces, enriched with almond butter and sprinkled with a little sea salt.
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Pret stores may be temporarily closed due to the coronavirus crisis, but you can still get your vegan cookie fix at home as the company has released the recipe for its Dark Chocolate & Almond Butter Cookies – so you can make your own during self-isolation using the Pret vegan cookie recipe!
Total Time: 30 minutes
Servings: 8
Rating:
Total Time: 30 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 5.375 5.375 g Caster sugar
- 14 14 g Soft light brown sugar
- 0.5 0.5 g Salt
- 5 5 g Almond pieces (For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work)
- 14 14 g Dark chocolate pieces
- 25.625 25.625 g Plain flour
- 2.5 2.5 g Cocoa powder
- 0.0625 0.0625 tsp Bicarbonate of soda
- 8.125 8.125 g Coconut oil
- 9 9 g Almond butter
- 12.5 12.5 g Golden syrup
- 5 5 g Water
Method
- Preheat the oven to 180 °C.
- Pour the caster sugar, soft light brown sugar, flour, almond pieces, salt and chocolate pieces into a large bowl. (For best results sieve the cocoa, flour and bicarbonate of soda).
- Mix the almond butter, oil, water and golden syrup together and add to the bowl.
- Mix together with a wooden spoon and then bring the dough together using your hands.
- Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand.
- Bake for 8-10 minutes (This will vary depending on thickness – if the edges of cookie feel firm but centre is still soft, it should be ready to take out).
- Leave to cool for 15 minutes. Enjoy!
Can’t get enough of vegan cookies? Get your bake on with our favourite vegan cookie recipes.
