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.
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.
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.
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!
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.
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!
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.
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