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.
Photo: Benny Gam Zo Letova
Nondairy Chocolate Fudge Cookies
Servings 25 cookies
Ingredients
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
Instructions
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In a bowl of a mixer with a paddle-attachment, put coconut oil, sugar and vanilla until the mixture is creamy and soft.
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Add in the melted chocolate and continue to blend until it is absorbed into the mixture.
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Reduce the mixer speed, scrape the sides of the bowl with a spatula and add egg. Continue to whip until absorbed.
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Add flour, cocoa, baking soda and salt and continue to blend until the mixture is almost uniform.
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Add chocolate chips and mix until it is evenly distributed throughout the mixture.
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Cool the dough in the fridge for 30 minutes.
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Preheat oven to 170c degrees.
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Using 2 teaspoons (or an ice cream scoop) form small balls of dough and put on an oven pan lined with baking paper.
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Flatten the top of the cookies with your hands.
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Bake for about 10-12 minutes until cookies set at the edges but still slightly soft in the center.
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Cool at room temperature and serve.
Recipe Notes
- Keep the cookies in a sealed jar at room temperature for up to a week.
Photo: Benny Gam Zo Letova