Pret chocolate & almond cookies

Pret chocolate & almond cookies

Makes around 18

My favourite high street vegan cookies, and they just published their recipe!! I didn’t have any almond butter, so I had to use peanut butter instead, I only had 50g of chocolate so that’s all I used but I’d recommend adding a bit more - I added the ground almonds and oat milk, and I changed quantities around slightly because I can’t possibly just stick to a recipe…. Make sure you take them out of the oven slightly before you think they’re ready, so they’re soft in the middle and just baked on the edges.  Pret’s recipe says that this quantity of dough makes 8 – 10 cookies but I prefer to make 18 smaller, thicker ones.

Ingredients:

40g Caster sugar
110g Soft light brown sugar
1 tspSalt
30g flaked almonds

80g Dark chocolate, roughly chopped
205g Plain flour
20g Cocoa powder
1/2 tsp baking powder

35g ground almonds
65g Coconut oil, melted
60g peanut butter
100g Golden syrup
35ml oat milk  (add a bit more if you can’t form a dough with the mixture)

Method:

Preheat the oven to 180 °C.
Pour the caster sugar, soft light brown sugar, flour, cocoa powder, baking powder, flaked almonds, salt, ground almonds and chopped chocolate into a large bowl.
Melt the coconut oil in a small pan on a low heat, and add peanut butter, milk and golden syrup together until combined, then 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 18 balls and flatten slightly by pressing gently with a fork.
Bake for 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 on the baking sheet for 10 minutes, then transfer onto cooling racks. It’s compulsory to eat a couple (at least) while they’re warm, but they are equally delicious cold!