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Chocolate Fudge Cookies
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Gluten Free Chocolate Fudge Cookies

Prep Time30 mins
Cook Time18 mins
Course: Cookies
Servings: 9 cookies
Calories: 337kcal
Author: Dalya Rubin


  • 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!


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