Who’s been lock down baking? We’ve been a big fan of no-bake especially while it was hot! This copy-cat vegan cookie recipe was posted by Pret right at the beginning of Covid-19 hitting the UK back in March 2020, and I’ve been meaning to make it ever since, as we (Amy and I) do so love a Pret vegan treat!
Some of you may know that I used to work for a London bakery with many best selling cook books. I am very familiar with the issues they had with scaling down recipes from 48 cupcake batches to a home bakers 12 and the recipe errors that ensue. It’s not just a case of dividing! The original recipe on the Pret website is lacking in detail and not very beginner friendly, so I’ve rewritten it with my adaptations below. You can see it’s scaled down from a much larger batch by the odd numbers, luckily a vegan recipe is much more flexible in ratios, because we don’t have to worry about eggs or butter ratios. In future I would halve this recipe again to make 5 large cookies or 6 slightly smaller!
Pret’s Vegan Chocolate Cookies Recipe
(Top tip for golden syrup: buy the squeezy bottles for ease or warm a metal spoon in hot water to make it slip off the spoon)
43g Caster sugar
112g Soft light brown sugar
40g Flaked almonds
112g Dark chocolate chips (I used some cacao nibs too)
205g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
65g Coconut oil
72g Natural peanut butter
100g Golden syrup
40g (or ml) Water
- Toast your flaked almonds in a frying pan, on a low heat, keep tossing them to prevent burning. Remove from the heat and leave to one side.
- Preheat the oven to 180°C. Line two baking trays with greaseproof paper.
- In a large bowl pour the caster sugar, soft light brown sugar, salt, toasted almonds and chocolate pieces. Grab a sieve and sift in the cocoa, flour and bicarbonate of soda.
- In a small bowl or jug weigh out the almond butter, oil, water and golden syrup, pop in the microwave for 30-40 seconds to start the oil melting, this makes it easier to bring the dough together.
- Pour the wet ingredients, into the dry ingredients and mix together with a wooden spoon.
- Split your dough into 10 golf ball-sized balls (or weigh them out at 80g-ish) leave a good bit of space between then on the trays and flatten slightly with the palm of your hand.
- Bake for 8-10 minutes, until they have spread and cracked, they should be a matt colour but still be a bit soft. You won’t be able to move them without breaking them at this point.
- Leave to cool for 15 minutes on the tray before trying to move them as they continue to firm up.
They are great warm, just be careful with them falling apart if they are not quite solid yet, but the jeopardy is quite joyful. For the first time, I genuinely wished I’d had a glass of cold milk/mylk to go with my cookie… in hindsight a ball of ice cream would have been even better.
Have you tried any of the copy-cat recipe issued by brands or baked something new?