These Easy Gluten-Free Vegan Fudge Cookies are –> Grain-free Gluten-free Oil-free and so decadent. These nut-butter Chocolate Brownie cookies are fudgy, chewy, easy and perfect for everyone. So if that makes you feel any better, they are actually not that unhealthy! So go on, have a cookie…or two…or three…
These triple chocolate cookies are chewy and crispy on the edges and fudgy in the middle like a brownie. They need just a few ingredients, no grain, and no added oil and disappear from the sheet very quickly.
You can adjust the ingredients to adjust the texture to more crispy with extra almond flour and extra fudgy with less bake time. Top with fun toppings of choice!
Do let me know how you found these Easy Gluten-Free Vegan Fudge Cookies though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube or Facebook! I love seeing what my lovely readers think of my recipes!
Calories per cookie: 186.31kca
1.5 tbsp flax meal
1/4 cup (59.15 ml) plus 1 tbsp warm water
1/4 cup (59.15 ml) maple syrup
1 tsp vanilla extract
1/4 cup (55 g) sugar such as light brown sugar, coconut, cane sugar
1/2 cup (56 g) almond flour (or plain gluten-free flour)
1/4 tsp baking soda
1/4 tsp salt
1/3 cup (28.67 g) cocoa powder
1 tbsp tapioca starch, or use cornstarch.
3/4 cup (192 g) almond butter or cashew butter (scant cup)
1/4 to 1/3 cup (43.75 g) finely chopped vegan chocolate (melted)
1/4 (23.75 g) mini chocolate chips
1. Mix flax meal with 1/4 cup water in a large bowl set aside. Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
2. Mix in almond flour, baking soda, salt, cocoa powder, and tapioca starch if using, until well combined.
Mix in the almond or cashew butter and chocolate(both melted and chips) until well combined. Add 1 tablespoon of hot water and mix in.
3. Chill the cookie dough to set for an hour. Preheat to 375 F(190 C). Use a cookie or ice cream scoop to scoop out the dough onto a parchment-lined baking sheet. Keep an inch around the scoops. Top with salt, flakes, sugar, candy cane, or cayenne for a Mexican chocolate cookie
4. Bake for 12-14 mins (depending on scoop size and crispness level preferred). Cookie slam the sheet on the counter when you take it out so the cookies settle. this helps get a more cookie-like dense texture. Cool for 10 mins, then serve.
Store: Cool completely and store on the counter, covered, for up to 4 days. Refrigerate for longer
** Depending on your nut butter used and preference of texture (for crispier), you might need to add 2 to 3 tbsp more almond flour. Chill again for half an hour and then bake!