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    Home » Chocolate » Gluten Free Chocolate Fudge Cookies

    Gluten Free Chocolate Fudge Cookies

    Published: May 21, 2021 · Modified: Jun 1, 2022 by Dalya Rubin · This post may contain affiliate links,

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    Make these magical chocolate fudge cookies using chocolate 3 different forms of chocolate! Mix cocoa powder & melted chocolate into the batter & add chocolate chunks for an extra ooey-gooey texture.

    Chocolate Fudge Cookies

    This post is sponsored by Bob’s Red Mill. All opinions are my own.

    I grew up eating the super sweet chocolate crinkle cookies, typically that my family baked for Passover. This Chocolate Fudge Cookie is a variation that reminds me of those Passover cookies but cuts down on prep time and is made using a combination of cocoa powder & a chocolate bar. 

    Jump to:
    • WHAT YOU WILL NEED FOR THESE COOKIES
    • HOW TO MAKE CHOCOLATE FUDGE COOKIES FROM SCRATCH
    • YOU MAY ALSO LIKE:
    • Gluten Free Chocolate Fudge Cookies
    • Questions & Reviews
    Chocolate Fudge Cookies

    For this recipe, we’re using Bob’s Red Mill Almond Flour & Flax Seed Meal. These products are both gluten-free which works perfectly for all my baking needs! The flaxseed meal is a great egg substitute for many baked goods when combined water & I found it worked perfectly in these cookies to create a fully plant-based recipe.

    I bake with the Bob’s Red Mill Almond Flour weekly, whether it be to make cookies, cakes or even a breadcrumb mixture. The nutty taste tends to be quite addictive. Also, nobody could tell that these cookies were gluten-free. 

    Chocolate Fudge Cookies_1

    WHAT YOU WILL NEED FOR THESE COOKIES

    • Ground flaxseed meal
    • Almond flour
    • ¼ cup cocoa powder 
    • Sea salt
    • Baking soda
    • Vegan butter
    • Light brown sugar
    • Granulated/cane sugar 
    • Semi-sweet or bittersweet chocolate bar

    HOW TO MAKE CHOCOLATE FUDGE COOKIES FROM SCRATCH

    Make the dough. Combine the vegan butter plus 2 kinds of sugars in a bowl of an electric mixer and cream until light and fluffy. Add in the prepared flax egg & melted chocolate. Then, mix in the dry ingredients & fold in chocolate chunks! 

    Chocolate Fudge Cookies

    Form the cookie dough balls and chill. Scoop ¼ cup of cookie dough to form a single cookie. Repeat with the remaining dough until you have 9 portioned cookies. Freeze the cookie dough balls for 10 minutes or refrigerate for 20 minutes.

    Chocolate Fudge Cookies balls on tray

    Bake the cookies. Bake these cookies in the middle rack of the oven at 350°F for about 18 minutes. The cookies will look thick and chunky, like large bakery-style cookies!

    Chocolate Fudge Cookies

    COMMON QUESTIONS ABOUT FUDGY CHOCOLATE FUDGE COOKIES

    Can I add white chocolate chips or chunks instead of semi-sweet chocolate?  Yes! The word is your oyster! Meaning, make this recipe your own by adding your favorite mix-ins, whether that be white chocolate chips or nuts.

    Can I use an egg in this recipe instead of the flax egg? I haven’t tried it, but it should work to substitute 1 large egg in place of the flaxseed meal & water mixture.

    Can I use white sugar instead of brown sugar? Yes! The brown sugar makes these cookies a bit chewier, but the white sugar will still be a great substitute.

    Chocolate Fudge Cookies13

    YOU MAY ALSO LIKE:

    • Gluten Free Peanut Butter Chocolate Chip Cookies
    • To Die For Blueberry Muffins
    • Gluten Free Raspberry Bars with Almond Flour
    • Dark Chocolate Orange Cake
    Chocolate Fudge Cookies
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    Gluten Free Chocolate Fudge Cookies

    Course Cookies
    Prep Time 30 minutes
    Cook Time 18 minutes
    Servings 9 cookies
    Calories 337kcal
    Author Dalya Rubin

    Ingredients

    • 1 tablespoon Bob's Red Mill Flaxseed Meal
    • 2 ½ tablespoons water
    • 1 ⅓ cups Bob's Red Mill Superfine Almond Flour
    • ¼ cup cocoa powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon baking soda
    • 5 tablespoons vegan butter softened at room temperature* (divided)
    • ¼ cup light brown sugar
    • ¼ cup granulated/cane sugar
    • 9 ounces semi-sweet or bittersweet chocolate bar divided (I used three 3oz chocolate bars)

    Instructions

    • Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
    • To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ tablespoon water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
    • In a microwave-safe bowl, melt ⅔ (roughly 6 ounces) of the semi-sweet chocolate at 30-second intervals, stirring in between, until melted. Be sure to save the remaining 3 ounces of chocolate for later! If you’re nervous the chocolate will burn, add 1 tablespoon of the vegan butter to the chocolate to help with melting easily.
    • In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, and granulated/cane sugar. Beat on medium speed 3-5 minutes, until combined and creamy. Mix in melted chocolate mixture.
    • Next, mix the flax egg into the butter mixture just until combined. 
    • Pour the almond flour, cocoa powder, baking soda and salt into the butter-egg mixture and mix on medium speed just until combined. 
    • Chop ⅓ (roughly 3 ounces) of the chocolate bar into small pieces and fold into the cookie batter. 
    • Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
    • Refrigerate or freeze the dough for 15 minutes (if you have the time). 
    • Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
    • Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!

    Nutrition

    Serving: 1Cookie | Calories: 337kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 152mg | Potassium: 135mg | Fiber: 4g | Sugar: 27g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
    Did you try this recipe?Mention @itsrainingflour or tag #itsrainingflour! We'd love you see what you're getting up to in the kitchen!
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    Comments

    1. Susan says

      May 27, 2021 at 2:29 pm

      I made these cookies yesterday - they are so delicious! Thank you, Dalya, for giving us a fantastic gluten-free treat!

      Reply
      • Dalya Rubin says

        May 27, 2021 at 2:33 pm

        I'm soooo happy you loved them!! Thank you!

        Reply

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    Hi, I'm Dalya, a trained Chef & Recipe Developer. I can't wait to teach all gluten free foodies how to cook and bake with confidence!

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