Vegan Chocolate Fudge Cookies

cjbentley

"These rich, soft fudge cookies are easy and quick to make."
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Ingredients

29 m servings 108 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.
  3. Bake in the preheated oven until edges are golden, about 8 minutes.

Footnotes

  • Cook's Note:
  • Use yogurt in place of the mashed banana for a non-vegan version, if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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