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!
Double Chocolate Fudgy Cookies
- 1 cup almond flour*
- 3/4 cup coconut sugar*
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 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
- Preheat oven to 350. See notes for any needed substitutions.
- In a medium bowl by hand or with a mixer, mix the dry ingredients.
- Add the ghee, vanilla, and egg to dry ingredients. If stirring by hand, it might seem like at first that it's too dry, but keep stirring - it will combine to a nice moist dough. If using a mixer, mix until just blended, don't over mix - too much air whipped in will make these crispy and not soft.
- 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.
- 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.
- Cool still on the baking pan for 5 minutes, then move to a cooling rack or onto the counter. Enjoy!
- These freeze great! Freeze in a sealed container for up to 3 months.
- NUT-FREE: Use ½ cup cassava flour instead of the almond. 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. If dough is a little dry, you can add up to 1-2 tablespoons more ghee, as cassva flour is more dry.
- 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.