These are the best cookies we have ever eaten. Incredibly rich, chocolatey and indulgent, you would never believe they were vegan. Pret kindly released the recipe during lockdown, and we’re sharing it so that more of you get to experience these beauties. Note that this recipe is slightly amended for how we found it bakes after making these so many times!
Styled here with: Fennel embroidered linen napkins
To make 12 cookies, you will need:
· 43g caster sugar
· 112g soft light brown sugar
· 4g salt
· 40g almond pieces (or any other nuts of your choice) Flaked almonds lightly smashed up are best, but you can use whole nuts, chopped into small pieces
· 100g dark chocolate pieces (for something less dark in taste, do 50g milk and 50g dark chocolate, which would of course make it non-vegan)
· 205g plain flour
· 20g cocoa powder
· 1/2 tsp bicarbonate of soda
· 65g coconut oil or any other mild tasting oil i.e. rapeseed oil
· 72g almond or peanut butter
· 100g golden syrup
· 40ml water
What you need to do:
1. Preheat the oven to 180 °C.
2. Put the caster sugar, soft light brown sugar, salt, almond pieces and chocolate pieces into a large bowl. Sieve in the flour, cocoa and bicarbonate of soda. Mix to combine.
3. In a separate bowl, mix together the almond butter, oil, water and golden syrup. Add this mixture to the bowl of dry ingredients.
4. Mix everything together with a wooden spoon and then bring the dough together using your hands.
5. Split the dough into 12 golf sized balls, and place onto a lined baking tray. Flatten each ball slightly with the palm of your hand.
6. Bake for around 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, and enjoy!