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Best Double Fudge Soft Baked Cookies
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
Life Changing Tahini Chocolate Chip Cookies
The Best Chewy Chocolate Chip 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
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?
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in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I was worried the batter was too dry and thick, but it came out tasty. I prefer your other recipes without the almond butter so I taste more of the chocolate. You definitely can taste the almond butter in this recipe. It adds more protein, which eliminates any guilt of eating a cookie:)
So glad you enjoyed it, Sherry! Thank you so much for the review!
These cookies are THE best. Run don’t walk to make these! They are the perfect texture after cooling. I put them in the fridge and WOW they are amazing cold. 10/10 highly recommend making these 🙂
I’m so happy you loved them, Jessica! Thank you so much for your kind review!
Forgot to 5-star-review it, fixed it!
Thank you so much for your review, Ioana!
Just removed these from the oven, let them cool and tasted: OH.MY.GAWD! That was my reaction and I literally imitated Janice from FRIENDS.
The fudginess is incredible, I’ve been craving for so long for this type of texture and it’s hard to find one on a paleo/vegan/sugarfree diet. It’s out of this world!Very, very, but VERY delicious! Even my bf was pleasantly surprised and he is not one to enjoy my ‘special diet’ cookies.
Great recipe, it’s a real keeper! Thanks, Nicole!
Hahah I LOVE hearing this!! Thank you so much for sharing, Ioana! I’m so happy you and your boyfriend love them!
These are my favorite fudgy cookies! I’ve made at least 5 batches of them thus far and I couldn’t love these more!
Omg I love that so much!! Yay!! Thank you, Hannah!
Loved these cookies! Super easy to make and came out delicious. Great texture, soft and cakey and chocolatey. Would definitely make again and not change a thing!
I am so glad! I love them too! I know they require a lot of almond flour, but I think it’s worth it in this recipe and it makes a lot of cookies!
Really enjoying these – super delish.
Thank you so much, Noelle! Means a lot!
I am so happy!!! They are definitely one of my favorites!
Scrumptious!!! 😋
SO SO SO HAPPY TO HEAR THAT!!!
What are the macros? These are SOOOO good!