Get your oat milk ready! These perfectly dunk-able Double Fudge Cookies with Sea Salt are exploding with chocolatey goodness with a whisper of salt to enhance the fudge flavor. They are gluten-free adaptable, only require one bowl and no fancy baking skills. They are crunchy on the outside, chewy in the middle and so good they will make you forget about the Bozo who cut you off in traffic. If fact, you might feel so good you might even want to offer them a cookie! Don’t forget they are vegan. That means no animals were harmed in the making of these cookies. Extra karma points for you!
In addition to handing these out to random strangers, these cookies are great to give to those you love or just to say thank you. Enjoy for Valentines Day, Christmas, give as a gift or do as I do… make them every weekend!
Ingredients Needed to Make Double Fudge Cookies with Sea Salt
Here are the ingredients you need to make these cookies:
- –plant butter
- –sugar, organic if possible
- –brown sugar, organic if possible
- –unsweetened plant milk (I prefer oat)
- –vanilla extract
- –all-purpose flour or 1:1 gluten-free baking flour, if needed
- –natural cacao powder
- –baking powder
- –baking soda
- –salt
- –vegan chocolate chips
- –Coarse sea salt for sprinkling on top
- Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.
More Cookie Recipes To Try
If you enjoyed these Double Fudge Cookies with Sea Salt you will want to try my other cookies recipes:
–Spring Flower Vegan Sugar Cookie
–World’s Best Vegan Chocolate Chip Cookie
-Maple Cinnamon Snowflake Cookies
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In gratitude,
Susan
Let’s Make Double Fudge Cookies with Sea Salt { Vegan }.
These easy to make, Double Fudge Cookies with Sea Salt are the perfect mix of sweet and salty. They are crunchy on the outside, chewy in the middle and loaded with chocolate chips – vegan of course!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Canadian
- Diet: Vegan
Ingredients
- 1 cup plant butter, room temperature
- 3/4 cup sugar, organic if possible
- 1 packed cup brown sugar, organic if possible
- 1/2 cup unsweetened plant milk (I prefer oat)
- 1 tbsp vanilla extract
- 2 1/2 cup all-purpose flour or 1:1 gluten-free baking flour, if needed
- 1 cup natural cacao powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 cups vegan chocolate chips
- Coarse sea salt for sprinkling on top
Instructions
- Preheat the oven to 350F ensuring the oven rack is in the centre position. Line 1-2 large baking trays with parchment paper or silicon baking mat.
- To a large bowl add plant butter, sugar and packed brown sugar. Cream together using a handheld mixer, stand mixer or use the tines of a fork until the butter unit butter and sugar is soft and fluffy. Add unsweetened plant, vanilla extract and stir until combined.
- Measure flour and cacao by gently spooning into measuring cups and leavening off with a knife. Sift together flour, cacao powder, baking powder, baking soda and salt into the bowl. Stir until just combined. Fold in chocolate chips.
- Use a spoon or cookie scoop to make uniform balls of dough. Place on lined cookie sheet ensuring there is space to allow the cookies to spread. Place extra chocolate chips on top, if desired. Sprinkle with coarse sea salt.
- If using 2 cookie sheets place 1 sheet in the oven to cook for 10 minutes while scooping dough onto the second. Remove from oven (cookies may still be soft). Allow to cool on cookie sheet for 5 minutes before removing.
Notes
Store leftovers in a sealed container for 3 days at room temperature or up to one week refrigerated. Freeze for 3-6 months.
