Chocolate Fudge Cookies
These 1-bowl flourless double chocolate chip fudge cookies are soft, chewy, and wonderfully fudgy made using a quick and easy recipe! Plus, these vegan chocolate cookies are egg-free, dairy-free, gluten-free, and healthier than regular cookies!
Servings 10
Equipment
- Electric coffee/spice grinder*
Ingredients
- 1 1/2 tbsp ground chia seeds + 1/4 cup (60 g) water
- 1 scant cup (100 g) ground sunflower seeds or almond flour
- 3/8 cups (75 g) date sugar or organic cane sugar
- 5 tbsp (30 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder (optional, but recommended)
- 3 1/2 tbsp (50 g) nut/seed butter of choice
- 1 1/2 tbsp (18 g) coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup (60 g) dairy-free chocolate chips or chocolate chunks (or both)
Instructions
- Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a small bowl add ground chia seeds (or ground flax seeds) and 1/4 cup water. Stir to combine and set aside. Also, preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- To a medium-sized bowl (or food processor) add ground sunflower seeds (or almond flour), cane sugar (or granulated sugar of choice), cocoa powder, baking powder, salt, and espresso powder. Mix until there are no lumps.
- Add nut/seed butter of choice, coconut oil, vanilla extract, and the chia seed mixture. Stir (or blend, if using a food processor) until combined.
- Finally, add the dairy-free chocolate chips (or chopped chocolate) and mix with your hands until you have a smooth dough.
- Divide the dough into 8 pieces (each weighing about 50 grams / or make 10 smaller ones) and roll each piece with your hands into a ball. You can also use an ice cream scoop.
- Place the cookie dough balls on the prepared parchment paper and flatten them with your hand. Bake in the oven for 14-16 minutes. They will be still soft when you take them out but firm up once cooled. Enjoy!
Notes
Video Of The Recipe
- Ground sunflower seeds: I grind sunflower seeds in my electric coffee/spice grinder to make sunflower seed flour. A blender works too, but you can also use store-bought sunflower seed flour or any other nut flour of choice, e.g. almond meal, almond flour, etc. Please do not use coconut flour, as it's too absorbent.
- Sugar: I used organic cane sugar, but you can also use regular sugar or brown sugar. Use coconut sugar or date sugar for refined sugar-free cookies. I haven't tried low-carb sweeteners like Xylitol or Erythritol, or monk fruit in this recipe, but they might work too.
- Nut/seed butter: Feel free to use peanut butter, almond butter, cashew butter, sunflower seed butter, etc. I used peanut butter.
- Coconut oil: You can use melted vegan butter or vegan margarine instead of coconut oil. You can most likely also leave it out completely, and use a little more nut/seed butter of choice.
- You can chill the cookies before baking or bake them immediately. It doesn't really make a huge difference, as they do not really spread much.
Nutrition Facts
Chocolate Fudge Cookies
Serving Size
1 cookie
Amount per Serving
Calories
174
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
20
%
Carbohydrates
16
g
5
%
Fiber
2.4
g
10
%
Sugar
11
g
12
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.