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!
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.
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)!
LET ME KNOW WHAT YOU THINK!
I can’t wait for you to try these. Drop everything and make them right now! Once you have tried them , be a ☆ and let me know what you think in the comments below. You can share your pics on Instagram too. I am @avirtualvegan. Use the hashtag #avirtualvegan so I don’t miss them. And if you can’t get enough chococlate check out my latest post for Parade’s Community Table. 12 Insanely Delicious But Healthy Chocolate Recipes.
Fudgy Double Chocolate Chip Cookies
- 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
- 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.
Store in an air tight container. Will keep for a few days but for best squidgy, brownie middle effect eat on the 1st day.
If you do not have almond butter you can use cashew butter instead. Smooth peanut butter can also be used but it will impart a peanut flavour in the cookies (which would actually be quite nice!).
If you cook your own dried chickpeas, you can use the cooking liquid as aquafaba but you will need to reduce it down in a pan first to make it thick like the liquid you find in a can.
This recipe has been linked to Gluten free Fridays.