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I am SOO dang excited to share these with you. Y’all know I love my chocolate and I have been recipe testing for 2 months to get these perfectly fudgy.

I worked hard to find lots of variations that work to meet your dietary needs. These are everything I remember and love in a fudgy cookie – easy to make and deliciously rich!

I love having almond and coconut flour in my cookies, as the healthy fats in them balance out the sugar spike that can happen from regular cookies (but there’s a nut-free option too!)

5 from 1 vote
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Double Chocolate Fudgy Cookies

Course Dessert
Servings 12 cookies
Author Autumn @wholefoodfor7

Ingredients

  • 1 cup almond flour*
  • 3/4 cup coconut sugar*
  • 1/4 cup cocoa*
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup ghee softened, but not melted
  • 1 tablespoon vanilla extract
  • 1 egg*
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350. See notes for any needed substitutions.

  2. In a medium bowl, mix the dry ingredients.

  3. Add the ghee, vanilla, and egg to dry ingredients. Stir until well combined. It might seem like at first that it's too dry, but keep stirring - it will combine to a nice moist dough.

  4. Stir in chocolate chips. We love 1/4 cup mini chips and 1/4 cup chocolate chunks (both from Enjoy Life Foods), but whatever is great. OPTIONAL: Freeze dough for 10 minutes for thicker cookies.

  5. Line a baking pan with parchment. Scoop out 12 cookies (can be rolled into a ball for thicker cookies or just spooned onto the pan). Bake at 350 for 9-10 minutes. Don't overbake! One of the tricks to deliciously soft cookies is to always slightly underbake them.

  6. Cool still on the baking pan for 5 minutes, then move to a cooling rack or onto the counter. Enjoy!

Recipe Notes

*SUBSTIUTIONS – The recipe above yields the best results and is what I recommend. However, if you need a substitution, here are some options:

  • NUT-FREE: Use ½ cup cassava flour instead of the almond + coconut flour. Make sure to fluff the flour a little before scooping with a fork or spoon, cassava flour gets packed down easily. I don't always love the cassava flour flavor and results, but it works really well in this recipe! I found this brand on Amazon to be the most affordable. 
  • You can use coconut oil instead of ghee, but you will need to freeze the dough for 15 minutes before baking to prevent them from spreading and getting too flat.
  • EGG-FREE: Use 3 tablespoons dairy-free milk instead. It will still work!
  • KETO: Use ¾ cup granulated monk fruit sweetener instead of coconut sugar and sugar-free chocolate chips like Lily's. 

6 Comments

  1. 5 stars
    After the cookies are baked can they be frozen?

    Reply
    • Definitely! We double batch most of my cookies and muffins and then freeze them, so we can pull them out and enjoy for many weeks to come. : )

      Reply
  2. 5 stars
    Loved this recipe! We added a bit less coconut sugar, but more chocolate chips :D. Also, if you are using a convection oven, you probably only need to cook these for 9 minutes. We did closer to 10 and they aren’t as soft and gooey as they could be.
    Thanks for this recipe!!
    Alex

    Reply
  3. I just made these with the keto substitutions. A really yummy, easy recipe!

    Reply
  4. 5 stars
    I just made these (w/Keto sub) to go with your mint chocolate chip ice cream for our 4th of July dessert, and they are the bomb! This recipe is definitely going in my favorites. Thank you for another great option!

    Reply
    • I’m so happy these are a new fave! We looove these as the cookie for ice cream sandwiches – so good. Thank you!

      Reply

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