Rich, fudgy Double Chocolate Chip Cookies with squidgy, brownie-like insides & surprisingly healthy ingredients. No gluten, no oil, no dairy & no eggs!
It’s been a whole two weeks since I published a recipe with chocolate in it. ???? That is way too long. I need chocolate in my life. Like almost every day, even if it’s just a bit of cocoa in my smoothie, or some cacao nibs in my overnight oats. I’ve been getting my chocolate fix of late by testing these Fudgy Double Chocolate Chip Cookies and they are the bomb!
PUDGY COOKIES
Spell check keeps underlining ‘fudgy’ and wanting me to change it to ‘pudgy’. It think it’s trying to tell me something. ???? Except that what spell check doesn’t know, is that these Pudgy Fudgy Double Chocolate Chip Cookies are actually pretty healthy, just like the Healthy Chocolate Pudding I published last time my chocolate obsession got the better of me.
These cookies are kind of a cookie/brownie hybrid. To coin a term I learned from Arman over at The Big Man’s World, they could be affectionately known as Brookies.
Get it???
PERFECTLY OOEY-GOOEY
They are deeply chocolatey and have melty, ooey, gooey insides that are quite literally swoon-worthy. Just like a squidgy, fudgy chocolate brownie. It is so hard not to eat them all up before they have even made it off the cooling rack! (If this does happen, be sure to wipe up any crumbs to hide the evidence, then no-body will ever know…. ????
Fudgy Double Chocolate Chip Cookies healthified!
So, what makes these Fudgy Double Chocolate Chip Cookies healthier than regular ones? Well, they are vegan (of course!), plus they are gluten-free and oil-free. My trusty friends ‘the chickpeas’ make an appearance again too. Honestly, I should start my own chickpea processing plant because the amount I get through is ever so slightly ridiculous. My New York Cheesecake, Healthy Raspberry Chocolate Fudge Tart and Brownie Batter Dessert Hummus are all chickpea based and that’s just the sweet recipes. There are many savoury ones too!
My magic little beany buddies replace the flour in these cookies, but you would never know. They really do not taste beany and you have them to thank for the brownie-like consistency on the inside. They also provide a massive nutritional boost. These cookies are plant-powered and protein packed (5g in each one)!
For more cookie recipes, check out these great options:
- Perfect Vegan Snickerdoodles
- Chocolate Marshmallow Cookies
- Vegan Digestive Biscuits
- Chocolate Chip Cookie in a Mug
- Lemon Lavender Shortbread Cookies
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
And if you can’t get enough chocolate check out my latest post for Parade’s Community Table. 12 Insanely Delicious But Healthy Chocolate Recipes.
Fudgy Double Chocolate Chip Cookies
Ingredients
- 2 cups / 328g / 1 540ml/19fl oz can cooked and rinsed chickpeas save 2 tablespoons of the aquafaba (chickpea liquid
- ½ cup / 55g oat flour be sure to use certified gluten-free oats if you need these to be completely gluten-free you can buy it ready made or make it yourself by blending regular oats in a food processor or blender until they are a flour like consistency
- ½ cup / 50g cocoa powder
- ½ cup / 100g sugar I used turbinado sugar in mine - different sugars will yield different textures
- 1 teaspoon vanilla extract
- 4 tablespoons almond butter see recipe notes for subs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons aquafaba the liquid from a can of chickpeas - see notes if you cook your own chickpeas
- ¼ teaspoon espresso powder or instant coffee granules OPTIONAL, you can omit this but it boosts the chocolate flavour so if you can use it the flavour will be better
- ½ cup / 100g chocolate chips I like to use semi-sweet ones
Instructions
- Preheat oven to 350°F and have a cookie sheet ready, lined with baking parchment if necessary.
- Add the chickpeas, oat flour, cocoa powder, sugar, vanilla extract, almond butter, baking soda, baking powder, aquafaba and coffee to a food processor and blend until smooth and starting to ball up.
- Then either stir the chocolate chips in (it's quite hard work because the dough is quite stiff), or add them to the food processor and pulse a couple of times to distribute. If you do it the food processor way they will break up a little bit.
- Use an ice-cream scoop to scoop dollops of the mixture onto a cookie sheet, or if you don't have an ice-cream scoop you can just roll lumps of dough into balls about the same size as an ice-cream scoop, and place them on the cookie sheet.
- Use the back of a fork to push down on the top of each one twice, in a cross shape, so they are about the same thickness all over. A little over ½ an inch.
- If you want them to look pretty, arrange a few extra chocolate chips on the top and push them in a little bit so they stick.
- Bake in the pre-heated oven for 9 minutes. (If you prefer a drier cookie with no brownie squidginess then bake for 14 minutes). When you remove them they will be very soft. DO NOT try to remove them from the cookie sheet. Leave them on the tray for at least 10 minutes, then move to a cooling tray.
Long time vegan, creator of A Virtual Vegan & author of the book 
Jennell Greer says
What is difference between kcal and calorie?
Melanie McDonald says
Calorie content is often given in kcals, which is short for “kilocalories”. A “kilocalorie” is another word for what is commonly called a “calorie”, so 1,000 calories will be written as 1,000 kcals. Basically they are interchangeable.
Jo says
These cookies are excellent. Thank you for the recipe.
I have made them twice now; on the second try I halved the sugar, and did a 50/50 split between cocoa and cacao nibs (so 25g each). The nibs add some extra texture to the cookies which works very well, and they were plenty sweet enough for my palate.
Rebecca Price says
is 2 cups of chickpeas 400g? xx
A Virtual Vegan says
It would be about 328g. I will add that to the recipe. Sorry I must have missed it when I typed it up!
Pucca says
Would it be possible to make this recipe with black beans instead of the chickpeas?
A Virtual Vegan says
I haven’t tried it but I’m pretty sure it would be fine :)
Frankie says
So I was reading all of the comments after baking these and I noticed that someone wrote about the oats being gluten free… What oats? I cooked these and missed adding the oats. Didn’t even see it in the list of ingredients. That’s from running back and forth to my laptop to check the next ingredient to add. Clearly a method that needs improvement, Gotta say mine turned out great :) I also used peanut butter as you suggested as a sub for almond butter and I used coconut sugar for the sweetener .
I’m hoping that by forgetting to add the oats the calories per cookie went down cos I think I just ate my daily caloric intake – sooo yummy!! Will be making these again!
A Virtual Vegan says
Ha ha! Yes, they are definitely meant to have oat flour in. I’m glad they worked out for you without though. I will have to try them like that next time and compare results!
patty says
Made these they are great ..used carob chips and peanut butter also subbed out sugar and used xylitol which I ground to icing sugar texture in my nutri bullet ..love this recipe thanks
A Virtual Vegan says
So glad you enjoyed the recipe Patty!
kimmythevegan says
You know, it’s always a pleasant surprise scrolling down absolutely luscious looking pictures of ooey gooey chocolate cookies fully expecting them to be full of gluten and finding I can actually eat them. Sah-weet!
These look awesome!
A Virtual Vegan says
Yay! That’s great. I hope you enjoy them! ????
Brooke Robertson says
Here in Australia, oats aren’t considered gluten free. Was going to make these for my son’s lunchbox, but he has Coeliac Disease but so will have to use a substitute for the oats. Any suggestions as to what might work well?
A Virtual Vegan says
I think buckwheat or rice flour would probably work ok. Amaranth, almond, sorghum, millet or quinoa flour might also be ok. You might find you need a little more as they all have different absorbencies. Basically you want the dough to be a little sticky but able to roll into balls in your hand. So use the amounts directed, then if it’s too wet add a little more. If it’s too dry just add a drop of plant-based milk. I can’t guarantee the results as I haven’t tried it but I think they will work out well. Hope that helps!