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.
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.
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.
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!
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 like this recipe, then you’ll love these other cookie recipes of mine! They are all gluten-free as well, and are absolutely delicious.
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!