Pret’s chocolate and almond butter cookies

Name: Pret’s chocolate and almond butter cookies
Prep time: 10 min
Cook time: PT15-17M
Total time: 25 min
Yield: Makes 8
Ingredients: 45g caster sugar; 110g soft light brown sugar; 40g almond pieces (see tip); 115g dark chocolate, cut into chunks (or use chocolate chips); A generous pinch of fine salt; 205g plain flour; 20g cocoa powder; 1/2 tsp bicarbonate of soda; 70g almond butter; 65g coconut oil (see tip); 100g golden syrup; 40ml water; You’ll also need; 1 large or 2 baking trays lined with compostable baking paper

By: Recipe © Pret A Manger 2020

Published: 22 Apr 20
Updated: 18 Mar 24

Test kitchen approved

Cookie fiends, you can now recreate Pret’s famous vegan chocolate and almond butter cookies at home with this easy mix-and-fold cookie recipe.

Try more plant-based baking recipes.

Makes 8
Hands-on time 10 min, oven time 15-17 min

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Ingredients

45g caster sugar
110g soft light brown sugar
40g almond pieces (see tip)
115g dark chocolate, cut into chunks (or use chocolate chips)
A generous pinch of fine salt
205g plain flour
20g cocoa powder
1/2 tsp bicarbonate of soda
70g almond butter
65g coconut oil (see tip)
100g golden syrup
40ml water

You’ll also need

1 large or 2 baking trays lined with compostable baking paper

Method

Heat the oven to 180C/160C fan/gas 6. Put both sugars, almonds, chocolate and salt into a large bowl, then sieve in the flour, cocoa and bicarbonate of soda. Mix to combine.
In a separate small bowl mix the almond butter, coconut oil, golden syrup and water together then add to the large bowl. Mix using a wooden spoon then bring the dough together using your hands.
Divide the cookie dough to make 8 equal balls, space out on the prepared baking tray/s then flatten slightly with the palm of your hand.
Bake for 15 – 17 minutes, this will vary depending on thickness – if the edges of the cookies feel firm but centre is still soft, it should be ready to take out. Leave to cool for 15 minutes, then enjoy!

Recipe from Online only Issue

delicious. tips

For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work well.

If you don’t have coconut oil at home, you could swap out for groundnut oil.
Chill the shaped cookies for up to 1-2 days, covered, then bake from chilled adding a few minutes to the bake time.

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