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
Gluten Free Chocolate Fudge Cookies
- 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)
- 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!