Vegan Chocolate Fudge Cookies (+ Gluten Free Option)

Cookies made without animal products shouldn’t be boring!

I whipped up this chocolate cookie recipe for a friend of mine who was vegan. They have a good texture, and aren’t dry. Best of all, these can be made in just under 30 minutes! Enjoy.

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 9 minutes

Total Time: 24-29 minutes

Yield: 20-22 vegan chocolate cookies

Cooking Utensils

Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons

Ingredients

1/2 cups (100g) brown sugar
1 cup (200g) granulated sugar
2 egg replacers - OR - 1/2 cup (150g) mashed bananas
- I used Bob’s Red Mill Gluten Free Egg Replacer
1/2 cup (107g) vegan butter - OR - 1/3 cup (42g) olive oil
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1 cup vegan cocoa powder
- I used Viva Naturals Organic Cocoa Powder (Vegan)
1 1/2 cups (180g) flour
- If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
- I used Gluten Free Robin Hood All Purpose Flour Blend and Bob’s Red Mill Xanthan Gum
1/2 cup (48g) almond flour

Instructions

Preheat oven at 350°F (180°C)
In one bowl, cream together 1/2 cup (100g) brown sugar, 1 cup (200g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (107g) vegan butter (or 1/3 cup olive oil) (these are the wet ingredients)
Mix in 2 egg replacers (or 1/2 cup (150g) mashed bananas)
In a separate bowl, stir together 1 1/2 cups (180g) flour, 1/2 (48g) almond flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1 cup (100g) vegan cocoa powder these are the dry ingredients)
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Line a baking pan with either parchment paper - OR - cooking. spray
Roll golf ball sized portions of dough between hands, then space out evenly on.baking pan
Bake in the oven at 350°F (180°C) for 9 minutes
Allow to cool for a minimum of 15 minutes
Enjoy!