This recipe is adapted from Pret’s famous Cookie recipe, which they shared on their Instagram during “Lockdown” April 2020.

I have tweaked the ingredients to make them oil free. They are so good they needed a permanent home on the blog.

You will no doubt have to double this recipe as they disappear quick!

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
• 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 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.

How to store:

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

Dark Chocolate Almond Butter Cookies | Oil Free

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• Author: Megan Jones
• Total Time: 15 minutes
• Yield: 8 1x

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Description

You will no doubt have to double this recipe as they disappear quick!

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Ingredients

Scale 1x2x3x

40g caster sugar

110g light brown sugar

4g salt

40g Chopped / flaked almonds

112g Dark chocolate chunks

208g Plain flour

20g cocoa powder

1/2 tsp Bicarbonate of soda

1 tsp vanilla extract

80g almond butter

100g golden syrup

40g warm water

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Instructions

1. Preheat the oven to 180°C.

2. 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).

3. Mix the almond butter, warm water and golden syrup together and add to the bowl.

4. Mix together with a wooden spoon and then bring the dough together using your hands.

5. 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.

6. 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).

7. Leave to cool for 15 minutes.

Notes

Swaps:  you can swap the almonds for pecans, hazelnuts, even walnuts if you prefer

• Prep Time: 5
• Cook Time: 10

Keywords: cookie, dark chocolate, vegan cookie

Original recipe from Pret can be found here.