Rich chocolate cookies with crunchy hazelnuts and dark chocolate chunks.
I love this recipe way too much to not share it.*
These cookies are one of the reasons I started baking more vegan treats. I tried them for the first time in April 2020 during the first lockdown and oh my, they are just incredible.
Moist, chunky with a bit of a crunch, what more could you want from a cookie?
They are one of my most requested bakes from friends and family, so I end up baking them on a regular basis.
Things You'll Need to Bake Pret Cookies
3 large baking sheets
Reusable baking mats or baking paper
A small ice cream scoop (optional)
Baking Tips
When baked, if the edges of cookie feel firm but centre is still soft, they should be ready to take out.
If using whole almonds, cut them up into smaller pieces.
Chop up a bar of chocolate for extra large chunks, rather than using chocolate chips.
Recipe
Prep Time | Bake Time | Makes |
25 minutes | 8-10 minutes | About 25 small cookies |
| 180°C | |
Ingredients 43g caster sugar 112g light brown sugar 4g salt 40g flaked almonds 112g dark chocolate pieces 205g plain flour (sifted) 20g cocoa powder (sifted) 1/2 tsp bicarbonate of soda 65g coconut oil 72g almond butter 100g golden syrup 40g 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.
In a separate bowl, mix the almond butter, oil, water and golden syrup together and then add to the dry ingredients.
Mix together with a wooden spoon and then bring the dough together using your hands.
Line a baking tray with greaseproof paper. Split the dough using an ice cream scoop into 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!
*This is a Pret recipe and can be found on Pret's website.
Check out my other vegan cookie recipes here.
