These Dark Chocolate and Peanut Butter Vegan Cookies are rich, crunchy, and chewy. Easy mix and fold recipe that comes together quickly. These cookies are ready in just 30 minutes!
If you’ve ever been to a Pret a Manger shop in the UK, you have likely tasted their famous chocolate and almond butter cookies. I decided to give a twist to the original Pret recipe to create equally delicious, and vegan, cookies at home!
These vegan chocolate cookies are made with simple ingredients and enriched with dark chocolate chips, peanut butter and crushed peanut pieces.
What I love the most about these cookies is that they are easy to make in just 30 minutes and very, very moreish!
The original recipe uses golden syrup, which is an amber-coloured sweet syrup made from partly refined sugar or molasses with a light and caramel-like flavour. Golden syrup was created in London in the 19th century and is commonly used in baking recipes. However, here in Poland, it is almost impossible to find in supermarkets, so I replaced it with dark agave syrup.
Corn or maple syrup would also work well in consistency as a substitute for these cookies, though the taste will be quite different.
Pret’s cookies are made with almond butter and almond pieces. I used peanut butter in Because I used crunchy peanut butter instead with I love and always have at home. I added a couple of raw peanuts on top of the cookies to give them a nice crunchy texture (and also make them prettier!).
You can prepare the cookie dough for this recipe ahead of time, shape the dough in balls, and then place them on a baking tray covered with cling film in the fridge. Refrigerate for up to 1-2 days, then bake directly from chilled (adding 1-2 minutes to the baking time). You can also freeze the cookie balls for up to 3 months.
- 45g white sugar
- 110g soft light brown sugar
- 100g dark chocolate chips
- 1/2 tsp salt
- 205g plain flour
- 20g cocoa powder
- 1/2 tsp bicarbonate of soda
- 110g crunchy peanut butter
- 65g coconut oil
- 110ml dark agave syrup (or golden syrup)
- 4 tbsp water
For the topping
- 25g chocolate chips
- handful of raw peanuts
Heat the oven to 180C/160C fan. Put both sugars, chocolate chips and salt into a large bowl, then sieve in the flour, cocoa and bicarbonate of soda. Mix to combine.
In a separate small bowl mix the peanut butter, coconut oil, and agave syrup together then add to the large bowl. Mix using a wooden spoon or a stand mixer with paddle attachment. Add the water, one spoonful at a time, then bring the dough together to a ball.
Divide the cookie dough to make equal balls, space out on two baking trays lined with baking paper. Push a couple of chocolate chips and raw peanuts on top of each cookie, then flatten slightly with the palm of your hand.
Bake for 17 minutes. Leave to cool for 15-20 minutes, until the cookies are firm enough to lift, but still warm in the centre.
Store in an airtight container for 4-5 days.
Recipe adapted from Pret A Manger. You can find the original recipe here.