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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