These cookies were made after struggling to get a hold of Pret’s dark chocolate and almond butter cookies. Due to risk of contamination with non vegan products, the cookies have jumped on and off Pret’s menu for the last year and have recently been reinstated without the vegan label. If you can’t get the cookies in store or if you are a vegan concerned with keeping your ingredients animal-free, I’ve now made a recipe to make them at home! My version is probably a little less sweet than the original, but you can add more or less sugar as you feel.
- 1 tbsp ground flaxseed, plus hot water
- 140g / ½ cup vegetable or coconut oil or vegan spread
- 100g / ⅔ cup brown or coconut sugar
- 140g / ½ cup almond butter
- 1 tsp vanilla essence
- 150g / 1+1/3 cup flour
- 30g / ⅓ cup cacao powder
- ½ tsp baking power
- 100g / ⅓ dark chocolate chips
- Pinch sea salt
- 2-4 tbsp plant based milk (as needed)
- Make the flax egg by mixing the ground flaxseed and hot water. Set aside.
- Preheat an oven to 160 C, and line a couple of baking sheets.
- If needed, melt the oil or soften the spread
- Cream together the sugar, oil/spread and almond butter. Add the vanilla essence and flax egg. In parts, fold in the flour, cacao, baking powder, salt and chocolate chips. Add plant milk as needed. You should have a texture that is firm enough to form balls using teaspoons, but not be quite dry enough to roll in your hands.
- Use teaspoons to pop balls of the cookie dough onto the baking sheet, leaving room to spread. Slightly press the cookie dough balls with the back of the spoon.
- Bake in the oven for 12-14 minutes, and remove whilst still slightly soft. Allow to cool, then store in an airtight container.
I used smooth almond butter, but crunchy would add a lovely different texture!