5 from 9 votes

Best Double Fudge Soft Baked Cookies

 February 26, 2021

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, as well as paleo-friendly, gluten-free, and grain-free, so they are truly the perfect recipe for everyone! If I’m being honest, this recipe may be one of my best cookie recipes ever, and I’m so excited to share it with you. This recipe will change your life.

A cooling rack topped with double fudge soft baked cookies and a small dish of flaky sea salt.

Friends, if you’ve been to my blog before (and if not – hi! I’m so happy you’re here!) then you may know that when it comes to cookies, I don’t mess around. In my world, cookies make up their own food group. There isn’t a time where I don’t have at least several batches of cookie dough sitting in my freezer, ready for anytime that the craving strikes. And lately, I have been craving these cookies non-stop! I think it’s safe to say that this is one of my favorite recipes I’ve ever created… at least, so far.

Now, if you scroll down to the bottom of this post, you will see that you need almond flour to make these cookies – 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 wasting precious resources. 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 with that out of the way, let’s get right to it.

What you need to make these Double Fudge Cookies

The best part of this recipe is that aside from the almond flour, you only need a few other simple and easy ingredients in order to make these delicious cookies! Plus, most of these are pantry staples, which makes this recipe even easier.

  • Almond flour: Like I mentioned above, you do need almond flour in this recipe. If you do decide to substitute and use a different flour, I can’t guarantee the recipe will turn out the same (or at all). Sorry!
  • 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 a different, neutral oil, or butter.
  • Almond butter: I love the taste of almond butter in this recipe, but cashew butter is another fantastic option. Seed butter would also work, too! 
  • Maple syrup: In this recipe, I liked the taste of maple syrup. It adds sweetness without the refined sugars, making it the perfect compliment to these cookies!
  • Chocolate chips: I always go with dairy-free chocolate chips, but just grab what you can find or what you have on-hand. There’s no pressure here!

How to Make These Soft, Fudgey Cookies

Making these cookies could not be any easier! Simply start by preheating the oven to 350 F and lining a baking sheet with parchment paper. Next, mix your dry ingredients together in a medium bowl.

In a separate bowl, mix together the wet ingredients, and then fold the mixture into the bowl with the dry ingredients until a batter forms. Finally, fold in the chocolate chips. Then, cover and refrigerate the bowl for 30 minutes – this will ensure that your cookies don’t spread while baking!

Bake for 8-9 minutes – they should still be soft when you take them out of the oven (don’t worry, they will harden as they cool!) And that’s it!

A batch of double fudge soft baked cookies, topped with chocolate chips and flaky sea salt, on top of a kitchen counter.

How to Store These Delicious Soft Baked 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. 

A tray full of double fudge soft baked cookies, fresh out of the oven

Other Decadent Cookie Recipes You’ll Enjoy

If you like this recipe, then you’ll love these other cookie recipes of mine! They are all gluten-free as well, and are absolutely delicious.

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

5 from 9 votes
Nicole Modic
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
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!


  • 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


  • 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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  1. Made these as written, but my dough never formed into “dough,” and instead was kind of the texture of sand. I was able to use my hands to squish into balls and bake, but after baking the cookies were pretty crumbly. I used a fork to mix… would a stand mixer have made a difference? Any ideas? Thanks!

    • Jennifer, I am so thrilled to hear this. Thank you so much for making this recipe and for leaving such a kind review!

  2. 5 stars
    These cookies are delicious!! I got 24 cookies not 16, I used my small cookie scoop, I also have two larger scoops when I want really large cookies or muffins, and they came out perfectly. I tried one hot and they were not very sweet, but good. I refrigerated the cookies and man, cold they are fantastic! Soft, sweet enough, chewy…I really love these cookies! And now I have another recipe to use my almond flour with.

    Thank you for a great recipe!

    • I am so happy to hear that you loved this recipe so much, Sherry! Thank you so much for making it, and for leaving such a kind review!

  3. 5 stars
    These are one of my favorite go-to cookies!!! They are so delicious!

    Just out of curiosity, what size cookie scoop do you usually use when making these? I realized that I have been using a different-sized cookie scoop each time I make these, which is affecting their size and overall texture.

    • Hi Sarah, thanks so much for leaving such a kind review! I’m so happy to hear that you love this recipe!! 🙂

      The exact cookie scoops I use are linked here, on my shop page! Along with all of my other go-to kitchen staples: https://kalejunkie.com/shop-kitchen/ I hope this helps!

  4. 5 stars
    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:)

  5. 5 stars
    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!

  6. 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!

  7. 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!