Best 5 Vegan Chocolate Fudge Cookies Recipes

GOOEY CHOCOLATE FUDGE COOKIES (VEGAN)

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 FUDGE

Steps:

• Grease an 8x8-inch baking dish.
• Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
• Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
• Scrape the chocolate mixture into your prepared baking dish and level it out.
• Refrigerate the fudge for several hours, or overnight, to set up.
• Once set, cut the vegan chocolate fudge into squares.
• Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.

VEGAN CHOCOLATE FUDGE COOKIES

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.

VEGAN FUDGE

Steps:

• Grease an 8-inch square glass baking dish with coconut oil.
• Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
• Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.

VEGAN CHOCOLATE FUDGE COOKIES RECIPE

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.