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
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!
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! 🙂
Gluten Free Fudge Cookies (Vegan)
Ingredients
- 1 cup brown rice flour
- ⅓ cup cocoa powder
- ¼ cup raw turbinado sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup solid palm oil (palm shortening)
- ⅓ cup agave or maple syrup
- 2 Tablespoons flax meal + 3 Tablespoons milk
- 1 teaspoon vanilla
- ⅓ 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
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and allergy friendly food blogger of 12 years based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
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!
Thank you for your kind review Angela! Listing your substitutes is so helpful for other readers who want to try those, we appreciate it 🙂
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?
Hi Angie, sorghum flour works good as a sub for brown rice flour, white rice flour might also work. Coconut oil would also probably work in this recipe too. Let me know how they turn out for you!
Do the chips being used not have dairy?
Yes, we use non-dairy mini chocolate chips. We usually use Enjoy Life chocolate chips in our baking since they are top 8 allergen free.
These are excellent! I added Trader Joe’s peppermint bark chips.
Thanks for the recipe.
Yummy – peppermint bark chips sound like a great addition!
These are awesome! 🙂
These taste great, too!