Despite being a prolific baker, since I moved into my house six months ago I haven’t done any baking at all. Pret’s release of the beloved chocolate vegan cookies was the motivation I needed to get myself sorted with baking ingredients. As soon as my cookies were cool enough to eat I ate two of them immediately and greedily – which I think is proof enough that they are too beautiful to resist. Firm on the edges, soft on the inside, and with molten chocolate pieces – I mean, does food get any better than that? Almost instantly after I gobbled them though I’m disappointed to report that I had terrible indigestion, so I don’t recommend doing that, though I challenge you not to! That was all yesterday afternoon and I was worried that the recipe didn’t agree with my stomach so decided to eat another one today just to check. One turned into one and a half and no indigestion – yay! So I will definitely make these again.
These are a great treat to pass along to neighbours or friends to spread a little lockdown love and show them how great vegan food can be, and I did pop a couple of dough balls on the door step next door for the girls to bake in their oven. Will update when I hear their verdict!
Anyway, now I’ve verified they are worth the bother (as if every vegan on Instagram has not already done this!), I really do recommend you have a go yourself. I’ve added a few tips in brackets from my experience.
The Ingredients
- 43g Caster sugar
- 112g Soft light brown sugar
- 4g Salt
- 40g Almond pieces
(For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work) - 112g Dark chocolate pieces
- 205g Plain flour
- 20g Cocoa powder
- 1/2 tsp Bicarbonate of soda
- 65g Coconut oil
- 72g Almond butter
- 100g Golden syrup
- 40g Water
The Method
- Preheat the oven to 180 °C.
- 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).
- Mix the almond butter, oil, water and golden syrup together and add to the bowl.
- Mix together with a wooden spoon and then bring the dough together using your hands.
- Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls (Vicky tip – I’d say the mixture when divided into 8 gives you balls much larger than golf balls, so you can probably divide into 9 or 10, or just do 8 giant cookies!) and flatten with the palm of your hand (Vicky tip – they don’t melt as they bake like other cookies so form them into the shape you want them to be once cooked).
- 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).
- Leave to cool for 15 minutes. Enjoy! (Vicky tip – incase you have no discipline – like me scoffing 2 immediately – try not to eat more than 1 or you will feel sick!)
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