VEGAN CHOCOLATE FUDGE COOKIES
These rich, soft fudge cookies are easy and quick to make.
Provided by cjbentley
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 29m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.
- Bake in the preheated oven until edges are golden, about 8 minutes.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 18.3 g, Fat 4.2 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 35.6 mg, Sugar 11.9 g
GOOEY CHOCOLATE FUDGE COOKIES (VEGAN)
Gooey Chocolate Fudge Cookies! Effortlessly vegan and so delicious.
Provided by Ashley Manila
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper; lightly spray them with non-stick spray and set aside.
- Place 1 cup of the semi-sweet chocolate chips in a small, microwave safe bowl; add in the coconut oil and heat them in the microwave on low power for 15 second increments of time, mixing in between each, until they are completely melted and can easily be whisked smooth. You may also do this process on the stove top if you don't own a microwave. Transfer the melted chocolate mixture into a large mixing bowl. Whisk in the granulated sugar, then add in the applesauce, almond milk, and vanilla; whisk smooth. Set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the remaining semi-sweet chocolate chips, stirring just until they're incorporated in the batter.
- Using a measuring scoop, spoon scant 1/4 cupfuls of the batter onto the prepared baking sheets, leaving room between each for spreading. Place pans in the oven, one at a time, and reduce heat to 300 degrees; bake for 20 minutes. Allow cookies to completely cool on the baking sheet before serving.
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Vegan cookies that actually taste good! You can even make these in a toaster oven.
Provided by Samuel Delony
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 17m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
- Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.2 g, Fat 12 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 63.9 mg, Sugar 6.5 g
VEGAN CHOCOLATE FUDGE COOKIES RECIPE
These deliciously satisfying vegan chocolate fudge cookies will blow you away, as they're also made with banana to yield soft, chewy chocolate treats!
Provided by Joseph Wade
Categories Cookies
Time 28m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat.
- Cook and stir for about 5 minutes until blended and smooth. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2-inches apart onto baking sheets.
- Bake in the preheated oven for about 8 minutes until edges are golden.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 17.01g, Fat 4.25g, Fiber 1.60g, Protein 1.34g, SaturatedFat 3.47g, ServingSize 18.00 Piece, Sodium 35.07mg, Sugar 0.00, UnsaturatedFat 0.34g
CHOCOLATE FUDGE COOKIES
These 1-bowl flourless double chocolate chip fudge cookies are soft, chewy, and wonderfully fudgy made using a quick and easy recipe! Plus, these vegan chocolate cookies are egg-free, dairy-free, gluten-free, and healthier than regular cookies!
Provided by Michaela Vais
Time 25m
Number Of Ingredients 11
Steps:
- Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a small bowl add ground chia seeds (or ground flax seeds) and 1/4 cup water. Stir to combine and set aside. Also, preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- To a medium-sized bowl (or food processor) add ground sunflower seeds (or almond flour), cane sugar (or granulated sugar of choice), cocoa powder, baking powder, salt, and espresso powder. Mix until there are no lumps.
- Add nut/seed butter of choice, coconut oil, vanilla extract, and the chia seed mixture. Stir (or blend, if using a food processor) until combined.
- Finally, add the dairy-free chocolate chips (or chopped chocolate) and mix with your hands until you have a smooth dough.
- Divide the dough into 8 pieces (each weighing about 50 grams / or make 10 smaller ones) and roll each piece with your hands into a ball. You can also use an ice cream scoop.
- Place the cookie dough balls on the prepared parchment paper and flatten them with your hand. Bake in the oven for 14-16 minutes. They will be still soft when you take them out but firm up once cooled. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 174 kcal, Carbohydrate 16 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, Fiber 2.4 g, Sugar 11 g
VEGAN CHOCOLATE FUDGE CAKE
Make and share this Vegan Chocolate Fudge Cake recipe from Food.com.
Provided by Izy Hossack
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
- Preheat the oven to 350°F Grease and line two 6-inch cake tins.
- In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
- Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
- Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.
Nutrition Facts : Calories 545.6, Fat 25.7, SaturatedFat 11.9, Sodium 431.1, Carbohydrate 78.9, Fiber 3.7, Sugar 45.1, Protein 6.4
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