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
Scale
- 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.