Vegan Chocolate Fudge Cookies
These Healthy Double Chocolate Fudge Vegan Cookies are to die for seriously. If you are someone who craves naughty chocolate cookies but doesn’t wanna ruin their diet, or keep it up with healthy eating – these are the perfect solution.
Ingredients
- 1/2 cup 120 g tahini stirred
- 1/3 cup 50g coconut sugar or other fine sugar of choice.
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of dairy-free milk at room temperature I used almond
- 3 tablespoons of cocoa powder
- 1/2 teaspoon 0.5 tspof baking powder (use gluten-free if you want this GF)
- 1/4 teaspoon of 0.25 tsp salt
- 4 tablespoons of flaxseed ground linseeds
- 1 tablespoon of chopped hazelnuts that’s optional really if you would like an extra crunch
- 1/4 cup 45 g mini chocolate chips or chopped up a chocolate bar
Instructions
- Preheat the oven to 350F (185 C). Line a baking sheet with parchment paper.
- Mix the tahini, sugar, vanilla, non-dairy milk until well combined. Do not over mix as the tahini will seize into a stiff mixture.
- Add the rest of the ingredients and mix gently.
- Shape into flattened cookies on a parchment-lined baking sheet. (You can also sprinkle some Maldon salt on top and press in. Salt helps reduce the bitter profile).
- Bake at 350F/ 185C for 10-12mins. Cool for 2 mins then remove from the baking sheet and allow to cool down completely before serving.
Notes
Store cookies in an air-tight container and consume within 3 days.
Tried this recipe?Let us know how it was!