Vegan Chocolate Fudge Cookies Recipes

GOOEY CHOCOLATE FUDGE COOKIES (VEGAN)

Steps:

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper; lightly spray them with non-stick spray and set aside.
• Place 1 cup of the semi-sweet chocolate chips in a small, microwave safe bowl; add in the coconut oil and heat them in the microwave on low power for 15 second increments of time, mixing in between each, until they are completely melted and can easily be whisked smooth. You may also do this process on the stove top if you don't own a microwave. Transfer the melted chocolate mixture into a large mixing bowl. Whisk in the granulated sugar, then add in the applesauce, almond milk, and vanilla; whisk smooth. Set aside.
• In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt.
• Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
• Fold in the remaining semi-sweet chocolate chips, stirring just until they're incorporated in the batter.
• Using a measuring scoop, spoon scant 1/4 cupfuls of the batter onto the prepared baking sheets, leaving room between each for spreading. Place pans in the oven, one at a time, and reduce heat to 300 degrees; bake for 20 minutes. Allow cookies to completely cool on the baking sheet before serving.

VEGAN CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until edges are golden, about 8 minutes.

VEGAN CHOCOLATE FUDGE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat.
• Cook and stir for about 5 minutes until blended and smooth. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2-inches apart onto baking sheets.
• Bake in the preheated oven for about 8 minutes until edges are golden.
• Serve and enjoy.

CHOCOLATE FUDGE COOKIES

Steps:

• 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!