Last Updated on September 7, 2023 by Megan Jones

This recipe is adapted from Pret’s viral dark chocolate almond butter cookie recipe which they shared on social media during “Lockdown” in April 2020.

I have tweaked the recipe ever so slightly to make them oil free but still just as delicious.

You will no doubt have to double the recipe as they disappear quickly!! Looking for more recipes to use dark chocolate in? Try Healthy Chocolate Fruit & Nut Balls

Ingredients you will need:

• Cocoa Powder: All the best chocolate desserts need cocoa powder. I love this Organic cocoa powder, but any high quality, cocoa powder will work well!
• Chocolate: In addition to the cocoa powder you’ll need squares of baking chocolate. Make sure you’re using a bittersweet or dark chocolate unsweetened chocolate as Vegan milk chocolate will be too sweet for these cookies. I love using Callebaut Dark Chocolate Callets.
• Flour: All purpose flour will keep these chocolate cookies super soft!
• Salt: Salt is a key ingredient in sweet treats. It will take your desserts from good to great. You’ll need salt in the cookie dough but I also love to top these chocolate cookies with a sprinkle of flakey sea salt for a ~gourmet~ cookie.
• Almond Butter: You’ll need homemade or a good quality roasted smooth almond butter to bind the cookie mixture and to add to that ‘roasted’ ‘toasted’ flavour
• Sugar: I used a combination of light brown sugar and granulated sugar to give you a chewy and perfectly sweet cookie.
• Vanilla extract: Well because chocolate and vanilla is a winning combo.
• Golden Syrup: To balance out the bitterness of the dark chocolate.
• Toasted nuts: I used a mixture of toasted pecans and hazelnuts, just to give a fresh take on the beloved classic, you could totally use toasted almond pieces instead.

Tips for the best cookies:

• Use good quality chocolate: You’ll need a combination of good quality cocoa powder and real chocolate to make these fudgy chocolate cookies. For cocoa powder I love Sevenhills Organic cocoa powder. For chocolate, I love to bake with Callebaut, Green and Blacks, Montezumas, Ombar or another high quality brand.

• Do NOT over bake them: There are few things worse than over baked cookies. Make sure to take them out as soon as they crackle and the outer edge firms up, then they are still gooey in the middle. The cookies will continue to cook as the cool and you’ll be left with perfectly gooey middles.

Storage tips:

These chocolate cookies will stay moist, fudgy and tender for a few days. It’s best to store them in an airtight container or a food bag to preserve their flavour and texture as long as possible

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Original recipe from Pret can be found here.