A brownie and a cookie IN ONE. Yes, it’s possible! Dreams do come true. Let’s bake, friends!
These quick-and-easy 10-ingredient cookies are adapted from our Best Almond Meal Chocolate Chip Cookies.
For dry ingredients, we went with cocoa powder, almond flour, coconut sugar, and sea salt. Walnuts and dark chocolate chips add the ultimate brownie factor, while chopped-up dates add more natural sweetness and a sticky, caramel-like surprise to bite into. Swoon!
That means these cookies are not only vegan and gluten-free but also grain-free and naturally sweetened (if you use naturally-sweetened dark chocolate like Eating Evolved).
We relied on aquafaba as the primary binding ingredient for the cookies as well as for added fluffiness.
Whipped until soft peaks form, the aquafaba is then mixed with a little vanilla, coconut oil, coconut sugar, and melted dark chocolate to constitute the wet ingredients.
When mixed with the dry ingredients, it creates a tacky, semi-wet dough that tastes and smells just like brownies.
After a quick chill in the refrigerator, simply bake for about 15 minutes or until fluffy and dry on the edges. Wait a few minutes to cool (if you can) and then you’ll be diving into these indulgent (yes surprisingly healthy) brownie cookies!
We hope you LOVE these cookies! They’re:
Fudgy
Chocolaty
Perfectly sweet
Easy to make
Slightly crisp on the edges
Tender in the center
& SO decadent
These would make a delicious dessert to have on hand throughout the week. And they would also be a fun treat to bring to group dinners or parties! We could also see them packaging up nicely to give as a gift.
If you’re into brownies, also be sure to check out our Vegan GF Black Bean Brownies, Easy Vegan GF Brownies, Simple Vegan Brownies, and No-Bake Vegan Brownies with Chocolate Ganache!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Happy baking and cheers, friends!
Fudgy Vegan Brownie Cookies
Ingredients
- 1 heaping cup almond flour (we recommend Wellbee’s brand*)
- 1/2 cup vegan dark chocolate (chopped bar or chips), DIVIDED
- 1/4 cup walnuts (optional)
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut sugar
- 4 large medjool dates (pitted and chopped // if dry, soak in warm water for 20 minutes and then drain)
- 1/3 cup aquafaba (the brine/liquid in a can of chickpeas)
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
- In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba video.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
- Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
- Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet – they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
- Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are SO delicious as is or when warm and dipped in almond milk or hot chocolate!
Video
Notes
*Nutrition information is a rough estimate calculated with the oil and without optional ingredients.
heather says
Can you use aquafaba from cooked dried beans? or does it have to come from a can?
Hi Heather, homemade aquafaba should work! You might need to cook it down slightly until it is thicker.
Colleen says
Does the 1/3 cup egg substitute equate to 1 or 2 eggs?
Hi Colleen, since it gets whipped, 1 egg white is probably best in place of the aquafaba!
Andrea says
Hi – Is there any chance you could provide an approximate weight in grams for the dates in this recipe? That would be great for this and some other recipes of yours. The only dates I have access to are very small, so I’m not sure how many to add. Thanks!
Hi Andrea, we typically do add weight for dates but it looks like we missed this recipe. We consider 1 large pitted date to be ~18 grams. Hope this helps!
Nancy says
Can I substitute something else for both the coconut oil and sugar? Would either additional dates or maple syrup work in place of the sugar?
Hi Nancy, we haven’ tried this recipe with more dates and/or maple syrup. It could work but the sugar itself does lend to the best texture in these cookies. Let us know how it goes if you try any subs!
Carmen says
Any substitute for the Aquafaba brine? Can’t use it do to the anti inflammatory diet hubby is in. Chickpeas are one of them or any other legume.
Hi Carmen, unfortunately the aquafaba is quite important in this particular recipe, and there aren’t any vegan substitutes that would work as well. Our vegan & gluten-free brownies could be a good alternative option, or maybe our sweet potato brownies! Hope this helps!
Yasi says
I really wanted to make these cookies one evening because I was craving something sweet, but I did not have the vegan dark chocolate the recipe was calling for. I actually substituted it using the “Mi abuelita block chocolate” its the only thing I had ( using this doesn’t make it vegan or gluten free) but it does give it a nice flavor to and it kept its cookie shape. I give it a 8.0 out of a 10. I look forward to trying this recipe again using the vegan block chocolate
Thank you for sharing, Yasi! We’re glad it turned out well!
Ziggie says
Thank you for this brilliant recipe with black bean aquafaba. Absolutely delicious and super easy. I don’t know what took me so long to try using aquafaba, but I’m hooked now.
Whoop! We’re so glad you enjoyed it, Ziggie. Thank you for sharing! xo
Cara says
I can’t even explain how much I adore these cookies! I make them on a regular basis and must close my eyes while enjoying them because they are just THAT good…so rich, decadent, and satisfying. Thank you for another inventive recipe this gluten-free vegan can adore!
We love this! Thanks so much for the wonderful review, Cara. We’re so glad you enjoy these cookies!
Amanda says
Hi! Which do you think would work better as an aquafabre replacement? a chicken egg or apple sauce? Thankyou!
Hi Amanda, we think they’ll hold together better with a chicken egg, but either one should work!
Brad says
Has anyone tried making this without dates, and subbing something else?
And if I’m subbing aquafaba, would it be one chicken egg or two?
Thanks!! They look DELISH!!! Can’t wait to try them!!!
Hi Brad, for the aquafaba we think 1 chicken egg white would be good. The dates add some sweetness but are primarily for added texture, you could use more walnuts!
Randi Steckler says
These cookies are insanely chocolaty and insanely delicious!
Yum yum!
I made the size about 1 T instead of 1 1/2 for calorie control.
They baked for 13 minutes.
Another hit from MB! Thank you 😊
We’re so glad you enjoy them, Randi! xoxo
Anna says
Made these with wheat flour instead of almond and they were phenomenal! Definitely don’t skip the walnuts they add such a nice crunch :)
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Anna!
Fran says
I have tried twice (this recipe and the vegan gf chocolate chip cookie one) to make cookies with aquafaba and they kept flattening out, but the deliciousness was still there, in the sticky unshaped mix! So finally, this time, wary of the previous failings, I only added half of the whipped aquafaba you recommend, and added tiny bit more until the consistency of the dough resembled the one in the video (which I watched 10 times at least!). So, this time they finally came out as cookies! And they are truly worth all the trouble as they are amazingly delicious!!!! :D a go to recipe for cookies! Thanks!
Thank you for sharing your experience, Fran! We’re so glad you enjoy them so much with that modifications! xo
Maureen says
I’m looking for a vegan cookie that I can ship in a care package to my child at college. Would this be a good recipe or should I try another? What tips do you have for storing / shipping cookies in the mail?
Hi Maureen, depending on the weather conditions (not too hot), this one might be okay, though it’s a bit fragile so may arrive in pieces! We’d say steer away from any with chocolate if it will travel through warmer climates and make sure to pack around them thoroughly to reduce breaking. We think our granola cookies would be our best recipe to hold up well with shipping. Hope that helps!
Elizabeth Hanson says
Delicious!
I used half almond flour and half wheat flour. I used flax seed egg for the aquafaba and applesauce for the oil… so I changed quite a bit… and loved every bite! Thanks for the great recipe!
Wonderful! Thank you for sharing, Elizabeth! xo
Becs Mercer says
One of my go-to cookies! Sooo delicious with some plant based ice cream.
A tip for the Aquafaba: use a small electric milk frother. It works like a charm and so much easier than hauling out the mixer.
Ooo now we’re craving cookies and ice cream ;) Thank you for the lovely review and sharing that tip! xo
Nina says
Can I substitute Rapeseed oil (canola oil) for the coconut oil? Would regular wheat flour work in place of Almond flour? Thanks.
Hi Nina, canola oil should work in place of coconut. We have’t tried this with wheat flour, but it might work. You’d want to start with less (1/2-3/4 cup) since wheat flour is much more absorbent than almond flour. Let us know how it goes!
Maia says
Hello!
I’d love to try these, but have a question about the aquafaba, do recommend using from regular chickpeas (with salt) or unsalted? Thanks so much!
Hi Maia, we typically use salted. If using unsalted, we’d suggest adding a little extra salt. Let us know how you like them!
Maia says
Wow!!! My first time using aquafaba! And these turned out *just fabulously delicious*! I subbed a couple tbs brown sugar for dates because I didn’t have dates, also sprinkled a little pinch of sea salt on top of each cookie at the end. When I took the first bite (still slightly warm and gooey because I couldn’t wait for them to cool!) the rich, chocolaty deliciousness literally brought a tear to my eye. This batch was intended to be for a friend, but after making, I learned that he has an almond allergy… so my husband and I had to eat them all. Bummer for us :-). Will definitely be making these regularly! Thank you for the fabulous recipe!
We’re so glad you enjoyed them, Maia! Thank you for the lovely review! xo
Patience says
Is it still possible to make this recipe without dates?
Yes! We have this similar recipe without dates and you could just leave out the peppermint and candy canes. Hope that helps!
Lyn says
Love these cookies and make them often. I am oil free so switched out 3 TB of unsweetened applesauce for the coconut oil. Still just as moist and yummy!
Wonderful! We’re so glad you enjoy them, Lyn! Thank you for sharing! xo
Brittany Simpson says
Hello!
I have made these cookies 10 times now and they are the best!
Fudgey and gooey and so satisfying.
I have now made them with a flax egg as I was sometimes wasting the beans to just make the cookies 😓
First time they were a little dry but still delicious but a different cookie.
Next I added more coconut oil. 60g. 2 more dates and a lower baking temperature at 180 °c.
Turned out great!Soft but not as fudgey.
😁😍
Amazing! We’re so glad you enjoy them! Thank you for sharing! One idea with the beans would be to freeze them for later =) Hope that’s helpful!
Cara Myers says
These are absolutely divine.😋 So grateful for yet another imaginative, scrumptious recipe from the culinary goddess I treasure! 🙂🙏🏻💕
Aw, so kind, Cara! We’re so glad you enjoy them! xoxo
Bri says
I made these today. They are delicious but they turned out a bit dry for me. Is the Aquafaba measurement before whipping or after whipping?
Hi Bri, sorry to hear that happened! The aquafaba measurement is before whipping. Perhaps that was the issue?
Mel says
This is the best cookie in the entire Universe!!! Sooo rich and chocolaty, seriously the mouth feel is incredible. The only two changes I made were subbing one tbs of coconut oil for one tbs of avocado oil and also included pecans as I didn’t have walnuts. My husband doesn’t like cookies (go figure) and he ate 5 of these and wouldn’t stop saying how good it was haha. Thank you, Dana! You’re amazing xo
Aw, so kind, Mel! We are thrilled that you both enjoy these! Thank you for the lovely review! xo
Kim says
Made these without the dates, and noted the suggestion to add more choc chips…used 1/2 cup in the batter and 1/4 cup melted into the aquafaba. I also added 1tsp of espresso powder! The only change I would make next time is baking for just a minute or so less. I baked them for 15-16min and think I could have taken them out around the 14min mark!
Yumm, thanks for the kind review, Kim! We are so glad you enjoyed! xo
cheryl says
My son made these no problem- huge hit!
Amazing! So glad they were enjoyed by all! xo
Alex says
Can you please suggest a VEGAN replacement for the aquafaba that is not flax seeds, chia seeds, vegan egg powder or banana?
Would seltzer work? Or a baking soda/oil/water mix? Or almond milk/vinegar mix? Or pumpkin?
Hmm, that’s tricky! We haven’t tried any of those and aren’t sure they would work. Maybe pumpkin, but they will likely be dense and have trouble holding together.
Rebecca says
I made this recipe using vegan soy yogurt about 1/3 cup instead of the Aquafaba and the cookies turned out fantastic!
Yay! Thanks so much for the lovely review and for sharing your modifications, Rebecca!
Claire says
These are incredible—a brownie in cookie form! I didn’t have any dates, so I swapped dried cranberries (1/3 cup) and added a bit more chocolate chips and walnuts. For ease, I melted the coconut oil together with the chocolate and stirred it all at once. I’m not even vegan but I love baking with aquafaba; it’s magical! They are perfect just out of the oven and equally delicious from the fridge (this helps reduce the crumbling due to almond flour).
We’re so glad you enjoy these cookies, Claire! Thanks for sharing, as always! xo
This Mom Cooks says
These cookies were delish. I used 1 flax egg and remainder of the Aquafaba to make 1/3rd cup of vegan egg. Another terrific recipe to add to our family favorites book.
Thanks so much for sharing! Glad you enjoyed these. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
isa says
i am planning to serve this tomorrow night after dinner but wanted to get ahead of my game here. is it ok to refrigerate the batter overnight?
Yeah, that should work well!
L says
Wondering if there is another substitute for aquafaba? I don’t do chickpeas.. they don’t like me!
Hi, other readers have reported using 2 flax eggs or 1 large chicken egg with success. Hope that helps!
Laurie says
These Cookies are THE BEST! I missed fudgy cookies as a vegan Until NOW!!-) I have actually used and recommended your recipes for years. I forget to write reviews. I have made these several times and the paper got messy so when I printed the receipt again today I had to make sure you got a review. Thank you for all your time and effort making all your recipes, your love of baking and for sharing all you do here!!-))
Aw, thanks so much for sharing, Laurie! We’re so glad you enjoy our recipes! xo
nicole Heskey says
Wow wow wow! These were so good. Subbed brown sugar and baked for about 16 min. They are so moist and taste just like brownies. I wish I made a double batch as they will be gone tomorrow!
Thanks so much for the lovely review, Nicole. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amanda says
Can I use brown sugar or cane sugar instead of coconut sugar?
Yes!
Thomas says
These are amazing. They really are just like brownies!
I didn’t chop my dates too small and really enjoyed the soft, chewy texture in the cookies.
Whoop! We’re so glad you enjoy them. Thanks for sharing!
Christina says
I had some chickpea brine after making hummus so I decided to try these out. Best decision ever. They really do taste like a rich fudgy brownie!!
Thanks for sharing, Christina!
Lyn says
Made these this week and oh my gosh, love, love, love them!! Very easy and moist! They are just like eating brownies.
Yay! Thanks for sharing, Lyn! xo
Gina says
Is there anything you can substitute for the medjool dates? Increase the sugar?
Thanks!
Hi Gina, we’d suggest adding more chocolate chips instead. Let us know how it goes!
Elle says
Hello! I love your site and have been using your recipes for years but I seem to have got this one spectacularly wrong. When I put this in the oven the liquid spread all over the tray instead of keeping the ball shape.
Was that from not mixing the aquafaba long enough?
The flattened mix tasted very good nevertheless :)
So strange. It seems your mixture was too wet. Did you modify anything (ingredients or amounts) that you’re aware of?
SEA says
Hi, your recipe looks delish! I was wondering if I could substitute another type of sugar for the coconut (white, light or dark brown perhaps?), and something for the dates? We have a walnut allergy, and I saw that it was optional , but would slivered or sliced almonds work well (or better to omit the nuts entirely)? Thanks!
Brown sugar should work, you could swap the dates for more chocolate chips, and slivered almonds would be lovely. Let us know how it goes!
Marina says
Hello, your recipe seems delicious! How can i replace aquafaba?
Hi Marina, other readers have mentioned using flax eggs or chicken eggs (if not vegan). Hope that helps!
Anna J. says
I needed to do some intense stress-relief baking so I decided to try these. Wow! So yummy! I reduced the coconut sugar by half just for my own preference. The plan was to freeze them but my husband saw them and they’re almost gone in less than 24 hours.
We’re so glad you both enjoy them! Thanks for the lovely review, Anna! xo
Erika says
Delicious! Sooo chocolatey and easy to make. Kid approved too!
Woohoo! Thank you for sharing, Erika! xo
Tanvi says
Hi these cookies sound yumm , my
Kids just don’t like the taste of coconut oil as it’s extremely strong –
Is there something else I can use ?
Hi Tanvi, we’d suggest avocado oil or another neutral oil. Or you can use refined coconut oil- it doesn’t taste like coconut.
Jessica says
This is my second time making this recipe and i love how quick an easy it is to make ! However i was just wondering what quantifies a ‘large’ medjool date as a family member said that they’re usually rather big and you’d need a lot of smaller dates to compensate for not having larger ones. Do you know how much in grams it would be for the large Medjool dates in the standard 12 cookies version ? Or do you not have to change the amount of dates if they don’t specify they’re large ones ?
Thanks !
So the size of the date doesn’t matter a great deal, since it’s not in the batter. But 1 large medjool date is about 2 inches long. Not sure about weight!
Yuri says
Fudgy indeed! I need more stars for an accurate rating!! They were just mouthwatering, need a double batch next time!
Question …what’s makes them sooooo fudgy and soft even a day or two later? I’ve been trying to make some chewy oatmeal cookies (attempting to veganize little debbie’s oatmeal cream pies) but they are only soft when straight out of the oven. Any recommendations or suggestions??
It’s magic ;D
Mary Staz says
This is one of my favorite recipes!
I’m too lazy to whip chickpea juice, so an egg makes for a great substitute. I’m going to try adding some peanut butter this time. We both love the edges of brownies, so this makes everything simpler in our apt. Thank you for another great recipe! I start all my recipe searches here <3
Aw, we’re so glad you enjoy our recipes, Mary! Thanks so much for the lovely review!
Brittany English says
Very delicious, chewy, rich! Definitely the chewiness gets even better when they cool completely so leave some for the next morning! I used a small egg instead of aquafaba and it worked great. So excited about this recipe!
xoxo!
Akriti says
Hey if i dont have aquafaba on hand
Would it work to substitute it with eggs
If so what would be the ratio
Hi Akriti, The aquafaba can be replaced with 1 small chicken egg.
Jane says
Hi – thank you for your response – very helpful.
Jane
Charisse says
Delicious- thanks for the recipe. I used Xylitol sugar instead of coconut sugar and I didn’t have dates so I substituted that with 1/4 cup mashed bananas. Worked well! Will make them again.
Jane says
Did you alter the amount of xylitol or equal amounts to sugar?
Thanks- Jane
Charisse says
I used the equal amount of Xylitol.
Nicole says
There are no words… These are like crack. SO good. They’re a bit labor/dish intensive vs other cookie recipes on the blog (the last one I tried were the one bowl fluffy banana chocolate chip cookies, which were super quick and simple) but so worth it. I’ll be doubling the recipe next time. It was my first time using aquafaba, it’s magical.
Yay! Thanks for sharing, Nicole!
LouAnn Mallon says
Help!!
I cannot have ANY oils or vegan butters with oils. Can use almond and other nut butters. What can I sub for that coconut oil??
Hi LouAnn, another reader mentioned subbing the coconut oil for applesauce with success. We haven’t tried it and can’t guarantee results. Let us know if you try it!
Kimberly Hewitt says
Absolutely delicious! Thank you for a great recipe!
Alysha says
Could you substitute swerve for coconut sugar?
We haven’t tried that! Let us know if you do!
Bridgette Bartlett says
Any time I use a can of chickpeas I can’t help but make this recipe. My absolute favorite cookies to bake, oh so chocolatey and chewy…impossible to stop eating them. Only one thing to note, they burn on the bottom very easily so I have to really watch them around the 14 minute mark.
Thanks for the fantastic recipe!
We’re so glad you enjoy them, Bridgette! Thanks so much for sharing your experience!
Angela says
Hello! I’d love to make these but I only have one date left. (Ha!) I’ve been to the store 3 times in the last 3 days and I’d prefer to not go back again today. (I need to get it together!) Wondering if maple syrup or honey would work as a replacement, and if so, should I decrease another liquid? Thanks in advance. (Just made your Best Damn Vegan Biscuits and I can attest the title fits ?)
Thanks so much, Angela! We haven’t tried it that way, but it might work. We would say just add additional flour if the batter seems too wet. Let us know if you do some experimenting!
Julie says
These brownie cookies are delicious. They have an intense chocolate flavor and are perfect! I believe I will add peanut butter for a variation. Also, this was my first time using aquafaba. Thanks to your video I added cream of tartar and the aquafababa was a breeze to make. Thank you for this easy and decadent treat!!
We’re so glad you enjoy them, Julie! Thanks so much for the lovely review! xo
施姿伶 says
Is there any material that can replace chickpeas?
The aquafaba can be replaced with 1 small chicken egg.
Akila says
Hi Dana!
I tried making the fudgy brownie cookies today.
As I was beating the aquafaba,
It got really nice and frothy. But the minute I added coconut oil (melted – not warm)
The fluff just flattened and started to curdle.
I used the exact same measurements given in the recipe.
Could you explain if I did something wrong?
Thanks.
Hmm, not sure why it curdled. It is normal for it to flatten a bit though. Did you go ahead and proceed with the recipe? I bet you it will still work! Also, reference the cooking video for more visual help!
Kelsey Jackson says
Has anyone made this without coconut oil? If so .. did you leave it out or swap it for avocado or applesauce nor something else?
AR says
Hi! I made this with 3 TBSP applesauce as I don’t like the flavor of coconut oil and they came out great!
Emily says
The. Best. Cookies. !!! I only wish I had doubled the recipe, since they were gone in less than 24 hours. My (non-vegan) family members loved them and didn’t miss the butter/dairy in a traditional cookie. Another plus was that my kitchen smelled amazing while they were baking. Thanks for my new favorite dessert recipe!
Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Lorika says
Has anyone reported success with a different tipe of flour like all purpose or oat? I’m not gluten free and don’t have almond flour .. look forward to making them though. ?
Emily says
Yes! I didn’t have almond flour on hand so I used a mix of all purpose flour and almond meal and they turned out amazing still. I actually like my cookies a bit more firm instead of gooey, so I added a couple extra spoonfuls of flour. Really delicious!
Jen @ Sweetgreenkitchen.com says
Amazing! I made these over the weekend and they were a huge hit with my whole family (adults and children). I made smaller ones, so ended up with about 22 cookies in total. They are delicious, rich and also somehow light, soft and, super chocolaty. The recipe was also really quick and easy, even with whipping the aquafaba and leaving the batter in the fridge for awhile. I already plan on making them again in a few days for an extended family gathering, quicker to make then my go to amazing brownie recipe and just as yummy. Also, I didn’t have coconut sugar, so used brown sugar instead, still perfect. I’m so happy that these cookies are vegan and gluten free and delicious!!
Thanks for sharing, Jen!
Angela says
Oh my gosh. Im honestly shocked how good these turned out. I would never guess theyre made with healthier ingredients. I would love to make them again with different additives. Like cranberries or sea salt on top…something!! Also, it was my first time usinf aquafaba. Super easy. I was concerned for a minute I messed it up because it got much looser once the oil and chocolate was added. BUT if it did mess them up I would never know because they are delicious!
Kiera says
Made these and they were so delicious!!! I used the Hu brand baking gems as they have no dairy or fillers or waxes or any other junk in them! Turned out AMAZING, keep the awesome recipes coming!! ???
So glad you enjoyed these, Kiera! Thanks for the lovely review! xo
Julie Satranská says
Hey! Just made them And they Turner out perfectly! They Are fudgy, gooey and soooo good. I used buckwheat flout instead of almond. Deffinetly going to try it again!
Thanks so much for the sweet note and lovely review, Julie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Amy says
Wow these are delicious! Definitely a keeper. Thanks so much ?
Thanks for sharing, Amy!