Baking · Chocolate · Cookies · Vegan

Pret’s Dark Chocolate Vegan Cookies

Pret’s famous and well-loved vegan cookie filled with crunchy pieces of almond and chunks of dark chocolate!

Following on from my last blog post and recipe for these Vegan Chocolate Cupcakes, I thought I’d continue with all things chocolate and share the latest vegan cookie to come out of my kitchen since I baked these Vegan Chocolate Chip Cookies.

I’m probably a wee bit late jumping on this bandwagon, but if you didn’t know already the popular sandwich shop chain, Pret A Manger released their famous Dark Chocolate Almond Butter Cookie recipe last year. I’ve seen lots of fellow vegan bakers making these cookies and they always look super delicious and get me craving a chocolate cookie every time I see them.

Pret describes this cookie as a rich dark chocolate cookie, studded with melting chocolate chunks and crunchy almond pieces, enriched with almond butter and sprinkled with a little sea salt. Sounds yummy, right?

I haven’t baked many vegan cookies before, so I was apprehensive trying out this new one. I didn’t have any almond butter in so I used peanut butter instead and my cookies came out incredibly well. You can use any nut butter you have in to make these cookies and also if you don’t have flaked almonds why not try adding some chopped hazelnuts, pecans, walnuts or leave them out entirely and add even more chocolate.

Before going vegan, these Triple Chocolate Cookies were my go-to chocolate cookie to bake. I didn’t want to miss out any longer enjoying chocolate cookies, so when I first saw Pret’s vegan cookie recipe I knew instantly that I just had to give the recipe a shot.

The measurements in this recipe are pretty exact. As with all baking I really do recommend using a pair of kitchen scales to make sure everything is weighed correctly and your cookies bake perfectly.

In all honesty, I didn’t spend ages photographing these cookies because I so desperately wanted to eat them! I love how all the chocolate chunks go gooey when baked, in literally every bite of these cookies there was an explosion of dark chocolate in my mouth.

For a dark chocolate lover, these cookies are heavenly.

Thank you to Pret for sharing this scrumptious cookie recipe with the world. My plan next time I bake these is to prepare a double batch because eight cookies wasn’t enough!

(Makes 8)


43g caster or granulated sugar

112g dark or light brown sugar

40g flaked almonds, lightly smashed up – you can use whole almonds chopped into small pieces or another nut of your choice

112g dark chocolate pieces – chocolate chips or chopped up chocolate will both work

205g plain flour

20g cocoa powder

1/2 teaspoon bicarbonate of soda

4g salt

65g coconut oil

72g almond butter – I used peanut but any nut butter will work

100g golden syrup

40g water


  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with silicone baking mats or parchment paper and set aside.
  2. In a large mixing bowl, combine both sugars, the almonds and chocolate. Add the flour, cocoa powder, bicarbonate of soda and salt (it’s recommend you sift the dry ingredients). Mix until thoroughly combined.
  3. In a small bowl or jug, whisk together the coconut oil, almond butter, golden syrup and water until mixed. Add the wet ingredients to the dry mixture and mix until a dough comes together.
  4. Divide the cookie dough into 8 equally sized portions and roll into balls. Spread the balls of cookie dough out onto the baking trays and flatten slightly with your palm.
  5. Bake the cookies for 8-10 minutes or until the cookies have flattened, the edges are crisp and the centre of each cookie is still soft. Mine took 10 minutes to bake. Allow the cookies to cool for 15 minutes on the baking trays. As the cookies cool, I like to press extra chocolate chips into the tops. The cookies will keep for up to 3 days stored in an airtight container.

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Baking · Chocolate · Cookies · Vegan

Vegan Chocolate Chip Cookies

A classic bake made vegan. Soft and chewy vanilla cookie dough packed with gooey dark chocolate. These are the BEST vegan chocolate chip cookies you’ll ever make!


I have a treat for you today if you love chocolate chip cookies as much as I do. In my opinion, there’s really nothing better than a plate of homemade cookies fresh from the oven, sitting on the countertop ready to be eaten.

If you’ve been looking for a great vegan cookie recipe, then your search is over, as today I’m sharing the BEST Vegan Chocolate Chip Cookies you’ll ever taste!

As I mentioned in this blog post, as of the start of 2021 I’m now following a vegan diet. I’d been vegetarian for a couple of years and decided the next step for me is embracing a totally plant-based diet. There are so many amazing vegan foods available, so we’re absolutely spoilt with the selection of choice we have and recipes we can veganise!

I get asked why I’ve decided to go vegan, there are many reasons but here I hope to inspire you too to delve into vegan baking and cookery with the new style of recipes I’m going to be sharing.

I’ve been on the quest to find lots more vegan recipes I can share on my blog. As I’m still very new to vegan baking, I want to showcase basic vegan baking recipes to start with. In the future I’d like to diversify and share vegan cakes, cupcakes, more cookies and some savoury recipes too. My sister has also made us some yummy vegan bakes, including Millionaire’s Shortbread and Banoffee Pie which we’ve all thoroughly enjoyed!

With my vegan baking, I’ve already mastered Vegan Brownies and Vegan Banana Bread, next after those I wanted to discover a great vegan cookie recipe. I was skeptical when testing out vegan cookie recipes, the first time I baked vegan cookies they didn’t look too promising, but after letting them cool on the baking trays and tasting them we couldn’t stop eating them. The only problem with the first batch of cookies is they spread a lot in the oven and joined up on the baking trays. They were thinner and crispy, but I prefer a slightly thicker and chewier cookie with crispy edges.

You wouldn’t even know these cookies are vegan. They taste just like a classic chocolate chip cookie without dairy or eggs.

My taste testers couldn’t even tell these were vegan and they happily demolished the cookies within a couple of days!

This cookie dough is so simple to make and you can make it all by hand. However, you can use an electric hand mixer or a stand mixer if you have either of those in your kitchen.

So let’s have a quick rundown of how to bake these cookies!

Start by taking softened plant butter (I recommend block plant butter instead of using a vegan baking spread as that has too high water content for baking) and mix that with (dark or light) brown sugar until creamy and super fluffy. Using all brown sugar adds a delicious caramel flavour and keeps the cookies super chewy. Now add the soya milk (or another plant milk of your choice) and the vanilla extract. After you’ve mixed the wet ingredients together, now add the sifted dry ingredients and mix until a cookie dough forms. The last step in preparing the cookie dough is folding through the dark chocolate chips/chunks until distributed.

You don’t have to chill the cookie dough, but I always chill my cookie dough in the fridge for at least 30 minutes so it’s less sticky and easier to roll when I’m ready to bake the cookies.

The cookies are best enjoyed fresh from the oven, once they’ve cooled for about 10-15 minutes they’re still slightly warm and the chocolate is ultra gooey. As they cool and time goes on, the chocolate in the cookies will harden a little but the cookies will remain chewy and soft textured.

You see that bowl of dark chocolate in the photos? It was the perfect snack to munch on while taking photos of these cookies. I just couldn’t stop my hand reaching for them and the cookies…

Next time I bake these cookies I might try adding some different flavourings, inspired by these Chunky Milk Chocolate Pecan Cookies I’ll add some toasted pecans to my next batch. The choices of add-ins are absolutely endless, you can add orange zest, desiccated coconut, spices like cinnamon or ginger or chopped up salted pretzels.

Whether you follow the recipe below exactly or add your own flavour spin, I really do hope you enjoy baking these incredible vegan cookies!

(Makes 18-20)


112g (1/2 cup) vegan butter – use block plant butter not a spread

200g (1 cup) dark or light brown sugar

60ml (1/4 cup) plant milk – I like using soya milk

1 tablespoon vanilla extract

250g (2 cups) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

2 teaspoons cornflour (cornstarch)

1/2 teaspoon salt

175g (1 cup) vegan dark chocolate chips/chunks, plus extra to press into the tops of each cookie


  1.  In a large mixing bowl cream the softened plant butter with the sugar until creamy and fluffy.
  2. Now add the plant milk and vanilla extract and mix to combine.
  3. Place a sieve over the top of the mixing bowl and sift all the dry ingredients (flour, baking powder, bicarbonate of soda, cornflour and salt) and mix until a dough starts to come together.
  4. Stir through the chocolate chips/chunks until evenly distributed throughout the dough. Cover the bowl and leave the dough in the fridge to chill for 30 minutes – this an optional step but I find it makes rolling the cookie dough easier, you can skip this step and roll the cookie dough straight away.
  5. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with baking parchment or silicone baking mats. Divide the dough into 18-20 equally sized pieces – I weigh mine to be exact (aim for 45g portions). Place the balls of cookie dough out on the baking trays and leave room between each piece of cookie dough to allow the cookies to spread.
  6. Bake the cookies for 10-12 minutes or until they’ve turned a light golden colour. Once the cookies are out of the oven press a few extra chocolate chips/chunks into the tops of each cookie if desired.
  7. Allow the cookies to cool completely on the baking trays – as they cool they’ll firm up.
  8. Once the cookies are cooled store them in an airtight container. The cookies will keep for up to 3 days, but like most baked goods they’re best enjoyed on the day of baking. Try the cookies with a glass of plant milk or scoops of vegan chocolate or vanilla ice cream for a delicious vegan dessert!

Recipe from Loving it Vegan

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