Small Batch Double Chocolate Fudge Cookies

Small Batch. Double Chocolate. Fudge. Cookies.

Have I said enough?

Enjoy these cookies on their own or as part of a *pre-dinner digestive*. You can’t go wrong either way! Or make a batch to enjoy but freeze some for later. They are versatile that way and made with 8 ingredients! Got to love it when you can make something this delicious with few ingredients haha.

These cookies are the perfect combination of chewy, decadent and fudgy-ness that will ultimately satisfy any chocolate craving! Made with an ingredient many would think is a bit unique, but I assure you, it is so worth the risk! Has anyone experimented with aquafaba before? If so, what are your favourite dishes to use aquafaba in?

Without further ado, here are the chocolate cookies that you will make over and over again. Your welcome (or maybe sorry HA!).

SERVING 16 mini cookies, or 8 regular sized cookies

PREP 15 mins / BAKE 15 mins/ COOL TIME 10 mins / TOTAL TIME 40 minutes

Ingredients

~ ¼ cup Dutch processed organic cocoa powder

~ ½ cup coconut sugar

~ ¼ cup dark chocolate chips

~ ½ tsp baking soda

~ ¼ tsp sea salt

~ ¼ cup unsalted, aquafaba (refrigerated overnight)

~ 3 Tbsp creamy nut butter (I used peanut butter, but any nut or seed butter should work well)

~ ½ tsp vanilla extract

Steps 

1. Heat oven to 350 degrees Fahrenheit. Place parchment over a baking sheet and set aside.

2. Place dry ingredients into a bowl and mix until combined. Set aside.

3. In a measuring cup, measure out the aquafaba. Then add nut butter and vanilla extract. Whisk together ingredients until mixture is smooth.

4. Add wet ingredients into dry ingredients. The batter will be quite wet.

5. Using a Tbsp and small spoon, scoop dough onto baking sheet in 1 Tbsp sizes for mini cookies (for normal sized cookies, scoop 2 Tbsp of batter per cookie). You will need the small spoon to scoop the mixture out of the Tbsp. The cookies will expand, so place cookies 2-3” apart on a baking sheet.

6. Place baking sheet into oven and bake for 15 minutes. Cool for 10 minutes before removing cookies with a spatula. Eat immediately or keep at room temperature for a day or two (depending how humid your climate it). Can be kept in the fridge for a week in a sealed container, or a month in the freezer.

*These make fantastic nice cream sandwiches! My fav combination is paired with my Peanut Butter Nice Cream with Chocolate Crackle! *

Happy Baking Friends!

♡ Kell