I don’t know about you, but I miss Pret! BIG TIME! It’s one of my fav places to eat out. A little bit pricey daily, but totally worth it.
Whilst we’ve been in lockdown lots of restaurants have let out their big secrets and given us their recipes for some of their best selling products. For Pret, that was the dark chocolate vegan cookie.
I came across a few issues whilst creating this cookie. One, I only had a teaspoon worth of golden syrup and two, no almond butter. For these, I substituted maple syrup and peanut butter.
I think the golden syrup is a big factor in this recipe. The maple syrup does work, just not as good. The dough didn’t seem to bind together as well as it probably would have done with the stickiness of the golden syrup. If you don’t have golden syrup, I can vouch maple does work and honey will do too, but of course that then doesn’t make it vegan.
Using peanut butter meant that the cookie was empowered by that flavour. Super yummy, but super peanut buttery. Any nut butter would work in the recipe, but I do think that the almond butter is the best to use.
Suggestion
Drizzle with melted dark chocolate for a more indulgent dessert
These cookies are better left until the next day. I was impatient and ate them 15 minutes after they’d baked, but I then had some the next day and they were even better. If you can resist, do it because they taste amazing the next day.
The recipe calls for a golf-sized ball, pushed down with your palm to flatten the cookie slightly before baking in the oven. The more you flatten the cookie, the thinner and bigger your cookie will be. Because I used maple syrup, the batter wasn’t combing well enough for me to flatten them. So, my cookies ended up being cake-like. Still delish!
It’s a little bit expensive to by all the ingredients for this cookie. Coconut oil isn’t cheap and neither are the nut butters, but it is totally worth it!
Follow/
The Wandering Wilson 