I recently tried the new vegan almond butter and dark chocolate cookie from Pret A Manger and it was perfect. When I got home I got straight into the kitchen. The code had to be cracked!
The recipe is super easy. Packed with dark chocolate chunks and yummy almond butter, these vegan chocolate cookies are totally decadent! These chocolate chip cookies really are the best homemade chocolate chip cookies I’ve ever had. AND they’re vegan. That’s right, there’s no butter or eggs involved in this recipe, but you’d never guess it! It also means that this recipe is even easier to make than standard chocolate chip cookies. What are we waiting for? Let’s bake!
Almond butter dark chocolate cookies
Let’s bake friends!
Servings: 8 cookies
Ingredients
- 3/4 cup plain flour
- 4 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 g dark chocolate, roughly chopped
- 1/2 cup brown sugar
- 1/4 cup melted vegan spread
- 2 tbsp water
- pinch of salt
- 3-4 tbsp almond butter
Instructions
- Preheat the oven to 165C / Gas Mark 3. Line a baking tray with baking parchment and set aside.
- In a large bowl, mix all of the ingredients except for the almond butter and sea salt. Stir to form a batter.
- Scoop the batter into equally sized balls, place onto the baking tray, then create a small hole in the middle of each cookie by gently pressing with your finger. Add a little almond butter into the middle of each cookie and sprinkle with sea salt.
- Bake for around 10-15 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up.
Amazing. Used peanut butter instead but really, really tasty.
Glad you liked them!! 🙂
I don’t know where I went wrong but the dough was not like a batter, it was very dry and I had to add extra water to bring it together. Then when baked, they just crumbled 🙁
Im not a regular baker so if anyone has any idea where I could be going wrong please let me know!
I am so sorry to hear that!
Adding too much water to the batter is probably what made them so crumbly once baked, however, that does not explain why the dough came out too dry. I am really surprised as myself (and I know many others) have used this recipe many times and it has never happened to me before.
Usually when a cookie/biscuit dough is dry and crumbly, adding a little bit of fat such as margarine or a little oil helps. Adding water is not really recommended.
I know that some kinds of margarine contain more water than others and it is what can sometimes cause the dough to crumble. May I ask what margarine you used to make these? I would like to remake them using the same brand if I can get my hands on some to see if that was the cause.