Unbelievably rich and fudgy, these cookies are a dream come true for anyone avoiding eggs or flour. Perfect for satisfying your chocolate cravings in a healthier way!
Why This Recipe Works
- Uses almond butter as a base for a rich, nutty flavor and perfect texture.
- Maple syrup adds natural sweetness without refined sugars.
- Cocoa powder ensures a deep chocolate flavor that’s irresistible.
- Quick and easy to make with just a few simple ingredients.
- Perfect for those with dietary restrictions or anyone looking for a healthier treat.
Ingredients
- 1 cup almond butter (smooth)
- 1/2 cup maple syrup
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Equipment Needed
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
Mix the Wet Ingredients
In a large mixing bowl, combine the almond butter and maple syrup. Whisk until smooth. This creates the base of your cookies, so make sure it’s well mixed.
Add the Dry Ingredients
Sift in the cocoa powder, baking soda, and salt. Mix until just combined. Overmixing can make the cookies tough, so stop once everything is incorporated.
Fold in Chocolate Chips
Gently fold in the dark chocolate chips. This adds chunks of chocolate that melt beautifully in the oven, creating pockets of gooey goodness.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
Tips and Tricks
For the best texture, make sure your almond butter is at room temperature before mixing. If it’s too cold, it can be hard to blend smoothly. Also, don’t skip the parchment paper; it makes cleanup a breeze and prevents sticking. Finally, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They’re delicate when hot but firm up nicely as they cool.
Recipe Variations
- Swap almond butter for peanut butter for a different nutty flavor.
- Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- Stir in chopped nuts or dried fruit for added texture and sweetness.
- Use white chocolate chips or butterscotch chips instead of dark chocolate for a different twist.
- Roll the dough balls in powdered sugar before baking for a crackled top.
Frequently Asked Questions
Can I use a different nut butter?
Absolutely! While almond butter gives a mild, nutty flavor, peanut butter or cashew butter would work just as well. Just make sure it’s smooth and not too oily for the best texture.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Just thaw at room temperature before enjoying.
Can I make these cookies vegan?
They’re almost vegan! Just ensure your chocolate chips are dairy-free. Many dark chocolate chips are naturally vegan, but always check the label to be sure.
Summary
These eggless, flourless chocolate fudge cookies are a decadent treat that’s surprisingly simple to make. With a rich chocolate flavor and fudgy texture, they’re perfect for anyone looking for a healthier dessert option.