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Homemade Chewy Chocolate Fudge Cookies (Vegan) photo
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Chewy Chocolate Fudge Cookies (Vegan)

Rich, fudgy vegan chocolate cookies with melty chocolate chips and a chewy texture.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 10 large cookies

Ingredients

  • 2 cups semi-sweet chocolate chips divided; use vegan chocolate that melts well
  • 2 tablespoons coconut oil
  • 1 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper and lightly spray with nonstick spray; set aside.
  • Place 1 cup of the chocolate chips and the coconut oil in a microwave-safe bowl. Heat on low power in 15-second increments, stirring between each, until completely melted and smooth; alternately melt in a small saucepan over low heat. Transfer to a large mixing bowl.
  • Whisk the granulated sugar into the melted chocolate, then whisk in the applesauce, almond milk, and vanilla until smooth.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
  • Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
  • Fold in the remaining 1 cup of chocolate chips until evenly distributed.
  • Use a measuring scoop or a scant 1/4-cup measure to portion the batter onto the prepared baking sheets, leaving space for spreading.
  • Place one baking sheet in the oven and immediately reduce the oven temperature to 300°F (149°C). Bake for 20 minutes, then repeat with the second sheet if needed.
  • Allow the cookies to cool completely on the baking sheet before moving them; moving while hot will cause them to fall apart.

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper
  • Microwave-safe bowl or small saucepan
  • large mixing bowl
  • medium bowl
  • Whisk
  • measuring scoop or 1/4-cup measure

Notes

  • Cookies must cool completely on the baking sheet before being moved.
  • Use a vegan chocolate brand you know melts well.
  • If not strictly vegan, any semi-sweet chocolate that melts well may be used.
  • Do not overmix the dough to keep cookies chewy.
  • Prepare baking sheets and have oven temperature ready before scooping.