If you like chocolate cookies and are lactose intolerant – you just found the perfect recipe for nondairy chocolate fudge cookies. These are super moist, chocolatey and melt-in-your-mouth cookies, that goes just great with a glass of milk on the side.
Nondairy Chocolate Fudge Cookies
Servings 25 cookies
For the cookies:
- 100 grams (1/2 cup) cold coconut oil
- 125 grams (1/2 cup + 2 tbsp.) sugar
- 1 tsp. vanilla extract
- 125 melted dark chocolate
- 1 cold large egg
- 140 grams (1 cup) all-purpose flour
- 40 grams (4 tbsp.) cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 150 grams dark chocolate chips
In a bowl of a mixer with a paddle-attachment, put coconut oil, sugar and vanilla until the mixture is creamy and soft.
Add in the melted chocolate and continue to blend until it is absorbed into the mixture.
Reduce the mixer speed, scrape the sides of the bowl with a spatula and add egg. Continue to whip until absorbed.
Add flour, cocoa, baking soda and salt and continue to blend until the mixture is almost uniform.
Add chocolate chips and mix until it is evenly distributed throughout the mixture.
Cool the dough in the fridge for 30 minutes.
Preheat oven to 170c degrees.
Using 2 teaspoons (or an ice cream scoop) form small balls of dough and put on an oven pan lined with baking paper.
Flatten the top of the cookies with your hands.
Bake for about 10-12 minutes until cookies set at the edges but still slightly soft in the center.
Cool at room temperature and serve.
- Keep the cookies in a sealed jar at room temperature for up to a week.