Making Pret’s Dark Choc & Almond Butter Cookie, But Healthier

Ingredients

• 55g regular butter (salted, softened)
• 50g almond butter (smooth, no added sugar or salt)
• 1 small ripe banana (mashed, ~100g)
• 95g all-purpose flour
• 1 tbsp cocoa powder (unsweetened)
• 30g 70% dark chocolate (chopped into small pieces)
• 1/4 tsp baking soda (optional)

Method

1. Preheat oven to 170°C (340°F)
2. In a mixing bowl, mix the butter and almond butter together until smooth and creamy.
3. Add the mashed banana and mix until fully combined.
4. Stir in the flour, cocoa powder, baking soda, and a pinch of sea salt (if using).
5. Mix until a dough forms. If the dough feels a bit thick, you can add 1-2 tsp of milk to help it come together.
6. Gently fold in the chopped dark chocolate.
7. Roll the dough into 7 balls and place them on a lined baking tray.
8. Flatten each ball slightly with your hands or a spoon until it resembles a cooke shape
9. Bake in the preheated oven for 10-12 minutes. The cookies should be slightly golden around the edges but still soft in the center.
10. Let the cookies cool for 10 minutes on the tray before transferring them to a cooling rack. They will firm up as they cool.

Non Diary Version

Ingredients

• 100g almond butter (look for one with no added sugar)
• 1 small ripe banana (the riper, the better – it will be sweeter and mash more easily)
• 80g ground almonds
• 1 tablespoon cocoa powder (unsweetened )
• 30g dark chocolate (70% cocoa), chopped into small chunks
• 1 pinch sea salt

Method

1. Preheat your oven to 170°C (340°F). While it’s heating, start on your dough
2. Peel your ripe banana and place it in your mixing bowl. Use a fork or masher to mash it until it’s smooth, with minimal lumps.
3. Scoop 100g of almond butter into the bowl with the mashed banana. Stir them together until they’re fully combined and look smooth and glossy. If your almond butter is hard or dry, microwave it for 10–15 seconds first to soften.
4. Now add 80g ground almonds and 1 tablespoon cocoa powder
5. Mix well with a spoon or spatula until the mixture forms a thick, sticky dough.
6. Chop your 30g of dark chocolate into small pieces and add them to the dough.
7. Add a pinch of sea salt if you’re using it. Stir everything together so the chocolate pieces are evenly spread through the dough.
8. Line a baking tray with baking paper, or grease it lightly if you’re not using paper.
9. Divide the dough into 7 equal portions (a spoonful each).
10. Roll each one into a ball, place it on the tray, and flatten it into a cookie shape (about 1 cm thick)
11. Bake for 10–12 minutes. They should be slightly firm on the edges, but still soft in the middle.
12. Let the cookies cool on the tray for at least 10 minutes before moving them. They’ll become chewier and hold together better as they cool.