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Home » Desserts » Double Chocolate Fudge Cookies (Vegan, Gluten Free).

Double Chocolate Fudge Cookies (Vegan, Gluten Free).

Jun 10, 2019 · Modified: Apr 26, 2022 by Kelly Roenicke · 18 Comments

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Decadent gluten free double chocolate fudge cookie recipe

Double chocolate fudge cookies are made with a secret vegetable ingredient – beets! These cookies are delectable and perfect with a cup of tea. You’ll love the rich fudgy flavor and chewy texture of these gluten free cookies.

stack of vegan and gluten free double chocolate fudge cookies

We were in the mood for some cookies here, and so these delicious, chewy cookies were born.

These double chocolate fudge cookies have a secret healthy ingredient. Can you guess what it is?

It’s beets. (Of course, right? Did you guess?) “Sir, it’s always beets!” (One of my favorite Portlandia sketches ever).

Yes, I decided to be sneaky with some beets in these vegan chocolate cookies. Beets are not high on our list of vegetables to eat around here. Darryl likes them, but I’m not a huge fan, and the boys won’t eat them. So the only way to get some beets into our systems is to make desserts with them. And it’s so easy to sneak them in there! Just boil and puree them in the food processor and then use in place of any other fruit puree.

If you you’re in the mood for more beet desserts, try this chocolate beet cake with chocolate avocado frosting.

Jump to:
  • Ingredients
  • Substitutions
  • Grain Free Flour
  • Freezing Cookie Dough
  • More Gluten Free Vegan Cookie Recipes
  • Recipe
double chocolate fudge salads

Ingredients

  • vegan buttery spread
  • brown sugar
  • sugar
  • unsweetened cocoa powder
  • gluten free flour
  • certified gluten free oats
  • beet puree
  • vanilla extract
  • salt
  • baking soda
  • corn starch or tapioca starch
  • dairy free chocolate chips

Substitutions

  • if you can’t have beets, you can use unsweetened applesauce, prune puree, or mashed banana instead
  • if you aren’t gluten free, go ahead and use regular all-purpose flour
  • try white chocolate chips or a mix of dark and white chocolate chips for a change

Grain Free Flour

I do not recommend using coconut flour or almond flour in this recipe – the texture of these cookies will be very dense and dry if you do so. Those grain free flours work best in recipes that include eggs.

Freezing Cookie Dough

You can freeze this cookie dough either as two logs wrapped in waxed paper, or by dropping the dough onto a cookie sheet and freezing those dough balls. You can read more about freezing cookie dough here.

More Gluten Free Vegan Cookie Recipes

  • Chocolate Chunk Quinoa Flour Cookies
  • Chewy Toasted Coconut Oatmeal Cookies
  • Old Fashioned Iced Oatmeal Cookies
  • Grain Free Chocolate Coconut Thumbprints

Disclosure: This post contains affiliate links.

Recipe

gluten free chocolate fudge cookies
5 from 1 vote
Print

Double Chocolate Fudge Cookies.

These rich and chocolatey double fudge cookies have a sneaky dose of vegetables inside!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, fudgy, moist
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 26
Calories 136 kcal
Author Kelly Roenicke

Ingredients

  • â…” cup vegan buttery spread
  • ½ cup brown sugar
  • ½ cup organic cane sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup beet puree see notes
  • ½ cup certified gluten free oats
  • 1 ½ cups gluten free flour blend
  • ¾ cup unsweetened cocoa powder
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch or tapioca starch
  • 1 cup dairy free chocolate chips
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.

  2. Place the gluten free oats in a food processor and process until they are finely ground.
  3. Combine the ground gluten free oats, gluten free flour, cocoa powder, salt, baking soda, and cornstarch in a medium sized bowl. Set aside.
  4. In a mixing bowl, cream the butter and sugars until light and fluffy. Add the vanilla extract and beet puree and mix together.
  5. Add the dry ingredients a little at a time while mixing on low speed until incorporated.
  6. Turn off the mixer and stir in the dairy free chocolate chips.
  7. Drop the batter by large tablespoonfuls onto the cookie sheets.
  8. Bake at 350 degrees F for about 10-12 minutes. Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling.

Recipe Notes

To make beet puree: Peel two small beets and cut into large chunks. Place in a small pan with enough water to cover and bring to a boil. Simmer until the beets are tender, about 20 minutes. Place the beets and a tablespoon or two of the water into a food processor and process until very smooth.

If you can’t have beets, use an equal amount of mashed banana, unsweetened applesauce, or prune puree.

You can freeze this cookie dough – just drop onto a cookie sheet and place in a freezer for one hour. Then remove and place the cookie dough balls into a freezer bag. Store in the freezer for up to three months.

Nutrition Facts
Double Chocolate Fudge Cookies.
Amount per Serving
Calories
136
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Sodium
 
150
mg
7
%
Potassium
 
59
mg
2
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
220
IU
4
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
22
mg
2
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

These were a HUGE hit with the boys. They are my little chocolate fans and they gobbled these chocolate fudge cookies right up.

rich double chocolate fudge cookies with a bottle of milk in the background

Related

« Strawberry Oatmeal Cookies.
Vegan Strawberry Shortcake Donuts. »

Filed Under: Desserts, food, Gluten Free, Holiday Cookies, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    May 22, 2018 at 8:46 pm

    5 stars
    Delicious recipe!

    Reply
  2. Randy Clark

    December 17, 2015 at 11:19 am

    I made these the other day and the we REALLY dry..any thoughts?

    Reply
  3. Samantha

    September 02, 2015 at 1:24 pm

    I’m fresh out of beets, is there another fruit or vegetable puree I could substitute? I need some kind of chocolate treat in my life right now.

    Reply
    • Kelly

      September 02, 2015 at 1:35 pm

      Sure! You could do prune puree or applesauce!

      Reply
    • Kelly

      September 03, 2015 at 11:49 pm

      Applesauce or prune puree would work!

      Reply
      • Gill V

        January 26, 2016 at 5:01 am

        I bet sweet potato would work…

        Reply
        • Kelly

          January 26, 2016 at 9:10 am

          It does, I actually have a sweet potato cookie I’m sharing next week!

          Reply
  4. shawsimpleswaps

    September 01, 2015 at 11:03 am

    You had me at Beet Cookies! Yum! What a great, creative recipe! I am totally sharing this now- my sister loves beets and its right up her ally! Thanks!

    Reply
  5. allie

    September 01, 2015 at 8:21 am

    I really need to try baking with beets. These cookies look incredibly moist and oh so delicious

    Reply
  6. Sarah@Whole and Heavenly Oven

    September 01, 2015 at 8:15 am

    Oh, gosh. These look so ultra-fudgy and perfect, Kelly! You’ve got me incensed to try beet cookies now!

    Reply
  7. Katie | Healthy Seasonal Recipes

    September 01, 2015 at 8:08 am

    I love that the chocolate makes the beets undetectable. Such a great idea!

    Reply
  8. whiskandshout

    September 01, 2015 at 12:01 am

    So delicious and love that they’re gf and vegan! Decadence :) Pinning!

    Reply
  9. caileejoy

    August 31, 2015 at 10:27 pm

    Wow!! These look amazing!! …and oh my word?! BEETS! You my friend are a healthy genius!! Great recipe! Love that they’re g.free and vegan too!

    Reply
  10. Natalie @ Tastes Lovely

    August 31, 2015 at 12:59 pm

    It rained a little bit on Saturday morning and it got me SO excited for fall and winter and baking and comfort food. These cookies look amazing! And so smart adding beets. Bet that makes them extra moist.

    Reply
  11. Strength and Sunshine

    August 31, 2015 at 12:38 pm

    Double the chocolate, double the fun! And Beets (and chocolate) make my heart beat so…. ;)

    Reply
  12. Julia

    August 31, 2015 at 11:21 am

    YES to beet cookies! Yes, yes, yes!! I love that when the weather gets cloudy, you bake a batch of delicious cookies…a perfect tradition to brighten up any day :D

    Reply
  13. Gayle @ Pumpkin 'N Spice

    August 31, 2015 at 7:56 am

    Mmm double fudge cookies? Sign me up! These look fantastic, Kelly! Love how thick and chewy these are!

    Reply

Trackbacks

  1. 50 Delicious Cookies To Eat As Much As You Want Guilt Free says:
    December 9, 2015 at 9:30 am

    […] Recipe via theprettybee.com […]

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