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)!
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
Ingredients
- 2 cups | 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.
Recipe Notes
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.
These look so amazing, Mel! You had me at double chocolate. 😀
Thank you Becky!
Hi Mel,
I can’t wait to make these yummy cookies tomorrow. You made my evening though. I do make my own chickpeas and have wondered why there is never any thick aquafaba liquid from homemade beans.. Do you know the process that makes the liquid thick in the can? I will try to boil down the liquid from the chickpeas and hope i get the liquidy gel. I have passed up too many yummy recipes that call for aquafaba. Sounds like i might not have to anymore. Will let you know if i have any luck.
Thanks again for all your fantastic recipes.
xoxoxo robin m
Hey Robin! There is no need to pass up on aquafaba recipes anymore! When you cook your chickpeas once you’ve drained them, pour the liquid back in the pan and boil it rapidly until it reduces by about half. Then if you refrigerate it it should go gloppy like the canned kind. Then you can make these cookies and whatever else you like!! I’ve been making meringue with it recently. It’s like magic!! If you end up with too much it freezes brilliantly and still whips up into meringue easily after.
I would imagine the canned type gets thick like that through boiling then from the starch in the beans leaching out while they are in the can.
The homemade version works just as well as the canned kind, it’s just a bit more tedious.
I’m so glad you are enjoying my recipes. You will love these cookies!!
Thanks for your prompt answer Mel. Much appreciated. I made my aquafaba. Will have to try it again though to perfect that. The cookies are amazing. When i was whirling everything in the food processor i was thinking of adding dried coconut. Will try that next time. I like making most recipes exact for my first go round then make changes and add ins, etc.
Again, thanks for your wonderful recipes…..robin m
So glad you like them and you are very welcome! And yes coconut would be a great addition. :O)
Bring on the chocolate! These look super fudgy and delicious! I might have to hide these from the kids so I don’t have to share!! 🙂
Ha ha! I thought it was just me that did things like that!
Haha, the pudgy thing made me laugh. I’m trying to be really good this month but I might need to make these cookies! Actually these look really healthy!
As far as cookies go these aren’t bad health-wise. Go on…Treat yourself! ;O)
I love cookies! And I love chocolate so these are a double win! Double chocolate for the double win!
Thank you. Who doesn’t love chocolate and cookies!
I’m allergic to almonds, but I think these would taste great with peanut butter. And you can ever go wrong with chocolate on chocolate!
They would be awesome with peanut butter. In fact I need to try that soon!
Holy buckets, those look amazing! These would absolutely satisfy my chocolate cravings. Love the ingredients, a cookie you can feel good about eating is always a win!
Holy buckets?! Ha ha! I like that phrase. Thank you Linda 😀
Oh, my gosh! These look and sound so good! I love the idea of getting the joys of a brownie and a cookie all in one go.
Thank you Cadry. They are so delicious!
Is it normal that I’m drooling all over this at 9:00am? They look amazing and I know for a fact my husband would absolutely love them. I really need to make some. Thank you!
Ha ha! Of course it’s normal. Who could resist 😉. I hope you both enjoy them!
My kids would love these! We’re expecting a snow day tomorrow—might need to add them to our baking list. Especially since they’re healthy, right? 🙂
Yes, they are great for kiddos to make. Don’t let them taste the dough though. It will never make it to the oven if they do! 😉
Anything with the words “double chocolate chip” in the title has my attention! Lol! I love the sound of these super rich and fudgy cookies! Chocolate is my weakness!
I am totally with you on that. Chocolate is everything! 😉
Whoa, these pudgy, I mean fudgy cookies are to die for! It’s hard to believe how healthy they are. My son is going to love these. Thank you for the delicious recipe, Mel!
You are welcome! You’ve got to love pudgy cookies! 😉 I hope your son enjoys them!
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?
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!
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!
Yay! That’s great. I hope you enjoy them! 🙂
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
So glad you enjoyed the recipe Patty!
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!
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!