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.
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!
2 3/4cupsalmond flour
1 1/2teaspoonsbaking soda
1/2cupunsweetened cocoa powder
1/4cupalmond butteror nut butter of choice
3/4cupdairy-free chocolate chips
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!