Flourless Fudge Cookies are the perfect treat for chocolate lovers who need a quick and easy recipe. These cookies are rich, chewy, and packed with flavor— all without any flour! You can whip them up in no time, making them a fantastic option for unexpected guests or a satisfying dessert after dinner. Plus, they’re gluten-free and made with wholesome ingredients, so you can indulge with a little less guilt. Let’s dive into how to make these delicious bites!

What Goes into This Flourless Fudge Cookies

Before we get started, let’s gather everything you need for these irresistible cookies. Here’s what you’ll require:

1 cup almond butter (240 ml)
1 cup chocolate chips (dairy-free) (170 g)
1/2 cup maple syrup (120 ml)
1 large egg
1 teaspoon vanilla extract (5 ml)
1/2 teaspoon baking soda (2 g)

Make sure to have all these ingredients ready before you start!

How to Make Flourless Fudge Cookies

Now that we have our ingredients, let’s get cooking! Follow these simple steps to create your own batch of Flourless Fudge Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond butter, chocolate chips, maple syrup, egg, vanilla extract, and baking soda.
Mix everything together until it’s well combined and you have a smooth dough.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.
Bake in the preheated oven for 10-12 minutes, or until the edges are crisp and the tops look crinkly.
Once baked, allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Serve & Enjoy Flourless Fudge Cookies

These cookies are a treat on their own, but there are plenty of ways to enjoy them even more! Serve them warm straight out of the oven for a gooey experience. You can also pair them with a scoop of your favorite dairy-free ice cream for an indulgent dessert. Craving something more fun? Try sandwiching two cookies with a layer of almond butter or dairy-free frosting for a delightful cookie sandwich.

Helpful Tricks for Flourless Fudge Cookies

Here are a few tips to help you make the most out of your Flourless Fudge Cookies:

Storage: Keep any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for later enjoyment; just ensure they’re well-wrapped.
Mix-ins: Get creative by adding nuts, dried fruits, or even a dash of sea salt on top before baking. These additions can give your cookies a delightful twist!
Nut-Free Option: If almond butter isn’t your thing or you have nut allergies, you can substitute with sunflower seed butter for a similar texture and flavor.

Flourless Fudge Cookies: Frequently Asked Questions

Can I make these cookies vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan version.

Why are my cookies too flat?
If your cookies spread too much, it might be due to overmixing or using a thinner almond butter. Ensure your almond butter is thick and avoid over-mixing the dough.

Can I use other nut butters?
Absolutely! Feel free to use peanut butter or cashew butter instead of almond butter. Just keep in mind that it will change the flavor slightly.

Ready to treat yourself? These Flourless Fudge Cookies are just waiting for you to take a bite. Happy baking!

Flourless Fudge Cookies

Delicious, chewy cookies made without flour that are perfect for chocolate lovers looking for a quick and easy treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup almond butter 240 ml
1 cup chocolate chips (dairy-free) 170 g
1/2 cup maple syrup 120 ml
1 large egg Can substitute with a flax egg for vegan
1 teaspoon vanilla extract 5 ml
1/2 teaspoon baking soda 2 g

Method

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond butter, chocolate chips, maple syrup, egg, vanilla extract, and baking soda.
Mix everything together until it’s well combined and you have a smooth dough.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.
Bake in the preheated oven for 10-12 minutes, or until the edges are crisp and the tops look crinkly.
Once baked, allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes

Storage: Keep any leftovers in an airtight container at room temperature for up to 5 days or freeze for later enjoyment. Mix-ins: Consider adding nuts or dried fruits for a twist. Nut-Free Option: Substitute almond butter with sunflower seed butter if needed.