If thick, soft baked cookies are your “thing,” you have come to the right place. These Soft Baked Double Fudge Cookies are about to change your life. And, for all my plant-based pals out there, these cookies also happen to be vegan. And of course, paleo-friendly, gluten-free, and grain-free. I do think this recipe ranks pretty high up there on my list of best cookie recipes ever!

Now, if you scroll down to the bottom of this post, you will see that you need almond flour to make these – and you need a lot of it. I know that almond flour is expensive, but this is one of those recipes that will make every penny well-spent. For one, I’ve tested this recipe a gazillion times, and can confirm it’s perfect, so you won’t be stuck with a failed cookie recipe; and two, the texture that you will achieve by sticking to the damn recipe and using almond flour, is truly unreal.

If you are allergic to nuts and can’t use almond flour, this might not be the recipe for you, only because I haven’t tested other variations. But let’s get right to it.

What you need to make these

To make these cookies, you just need a few ingredients:

• Almond flour: Like I mentioned above, you do need almond flour in this recipe. 
• Cocoa powder: Cocoa powder, along with the chocolate chip, really makes these cookies fudgy! I recommend using unsweetened cocoa powder; and if you can’t find it, use cacao powder.
• Baking soda: We do use a touch of baking soda in this recipe to make the cookies rise!
• Coconut oil: I always use refined coconut oil when making these, because I am not a big fan of the coconut taste. If coconut oil isn’t your thing, feel free to substitute for something else.
• Almond butter: I love the taste of almond butter in this recipe, but cashew butter is another fantastic option. Seed butter would also work. 
• Maple syrup: In this recipe, I liked the taste of maple syrup, so go with that!
• Chocolate chips: I always go with dairy-free chocolate chips, but just grab what you can find.

How to store these cookies

These cookies will stay fresh in the refrigerator for up to one week – just be sure to store them in an air tight, preferably glass container. You can also freeze them for up to three months. 

Other Kalejunkie cookie recipes

Jumbo Monster Cookies

Life Changing Tahini Chocolate Chip Cookies

Paleo Thin Mint Fudge Cookies

The Best Chewy Chocolate Chip Cookies

Chewy Maple Pecan Cookies

If you make this recipe, please be sure to leave a comment below, so that others can see! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx

Dairy Free/gluten-free/Paleo/Vegan

Soft Baked Double Fudge Cookies

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins

Cook Time 9 mins

Total Time 19 mins

SERVES 16 cookies

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Meet the soft baked double fudge cookies that will change your life. They are so incredibly thick and so incredibly chewy, your taste buds are going to go wild for these cookies! It's hard to believe that they are gluten-free, vegan, paleo-friendly, and refined sugar-free. This recipe will be a part of your collection for many years to come. Enjoy!

Ingredients

• 2 3/4 cups almond flour
• 1 1/2 teaspoons baking soda
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut oil melted
• 1/4 cup almond butter or nut butter of choice
• 1/2 cup maple syrup
• 3/4 cup dairy-free chocolate chips
• 1/2 teaspoon sea salt

Instructions

• Preheat oven to 350F.
• Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the almond flour, baking soda, cocoa powder, and sea salt.
• Next, add the melted coconut oil, nut butter, and maple syrup, stirring together until well incorporated.
• Fold in the chocolate chips.
• Refrigerate the dough for 30 minutes.
• Using a cookie scoop or spoon, form 16 cookies, and line them up on the baking sheet—they won’t spread too much.
• Bake for 8-9 minutes—do not over bake these, they are meant to be soft when they come out of the oven and will harden up just enough as they cool.
• Remove from oven.
• Let cool and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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