Gluten Free Fudge Cookies (Vegan)

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Fudgy, chewy, chocolatey – the perfect cookie! These Gluten Free Fudge Cookies are great for holiday baking or any time of year, plus they’re vegan and nut free

Fudgy, chewy, chocolatey - the perfect cookie! These Gluten Free Fudge Cookies are great for holiday baking or any time of year, plus they're vegan and nut free - @TheFitCookie #glutenfree #vegan #cookies

It’s funny how my recipe experiments go sometimes. I was doing a bunch of baking over the last week and I decided to make some brownies. Well, my brownie experiment didn’t turn out so good. It looked more like a cake than brownies – a really dry cake at that.

So I decided to try again. Tweaked my recipe, and made another small batch. This time, there was no batter but rather dough. Solution? I rolled the dough into balls and made gluten free fudge cookies!

Fudgy, chewy, chocolatey - the perfect cookie! These Gluten Free Fudge Cookies are great for holiday baking or any time of year, plus they're vegan and nut free - @TheFitCookie #glutenfree #vegan #cookies

I had no way of knowing if my recipe would turn out (the dough tasted good!), but I gave it a whirl anyway and these chocolate treats were born! I usually try to make something good if my recipes don’t quite turn out right, like I did with my blondies. But, I did end up throwing the cake away: it was actually pretty atrocious, haha!ย  ๐Ÿ™‚

Fudgy, chewy, chocolatey - the perfect cookie! These Gluten Free Fudge Cookies are great for holiday baking or any time of year, plus they're vegan and nut free - @TheFitCookie #glutenfree #vegan #cookies

 

 

Gluten Free Fudge Cookies (Vegan)

Fudgy, chewy, chocolatey - the perfect cookie! These Gluten Free Fudge Cookies are vegan and nut free, great for holiday baking or anytime
Gluten Free, Vegan, Whole grain; Free of: dairy, eggs, soy
5 from 3 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: fudge cookies, gluten free fudge cookies, vegan chocolate cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 105kcal

Ingredients

  • 1 cup brown rice flour
  • 1/3 cup cocoa powder
  • 1/4 cup raw turbinado sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup solid palm oil (palm shortening)
  • 1/3 cup agave or maple syrup
  • 2 Tablespoons flax meal + 3 Tablespoons milk
  • 1 teaspoon vanilla
  • 1/3 cup mini dark chocolate chips

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  • In a cup, combine the ground flax seed and milk and set aside.
  • In a separate bowl, cream the palm oil with a hand blender. Continue to blend and add in the agave, flax gel, and vanilla and blend ingredients until creamy and mixed thoroughly.
  • Add the dry ingredients to the palm oil blend and mix together well with a hand blender or by hand until a thick dough forms.
  • Blend or stir in the mini chocolate chips.
  • Roll about 1 Tablespoon dough into balls and place on a cookie sheet lined with parchment or a baking stone.
  • Bake for 8-10 minutes.
  • Let cool on baking sheet for @ 5 minutes before removing to wire rack to cool completely. These will seem slightly crumbly at first but they will firm up as they cool.
  • Enjoy!

Notes

The large crystal turbinado sugar adds a little crunch to the cookies (which I love!), but if you don't like this, you can skip the sugar and add a little more agave or some Stevia in place of the turbinado sugar.

Nutrition

Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 49mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

10 thoughts on “Gluten Free Fudge Cookies (Vegan)”

  1. 5 stars
    Thank you for the great recipe. I was looking for a recipe that would be similar to the Eat Free brand.This recipe is very similar in flavor and texture. I subbed refined coconut oil for the palm oil, cononut/palm sugar for the turbinado and was out of mini chips so used the regular ones. These turned out great. My dough was rather soft, likely do to the coconut oil sub. I made drop cookies by the Tbsp. They came out perfect, not in a ball, but super yummy none the less. They are likely less sweet because of the sugar swap too, but prefer them that way, Oh – and the dough, thick batter in my case, was yummy too! Thanks again!

    Reply
  2. Are there any good substitutes for the Brown Rice Flour and the Palm Shortening? I don’t have either on hand at the moment. Would coconut oil work for substitute for the shortening?

    Reply

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