Fudgy Oil-Free Double Chocolate Chunk Cookies
If you love ooey-gooey, super decadent chocolate cookies, then these Fudgy Oil-free Midnight Chocolate Chunk Cookies are the treat for you! Bonus: They’re amazingly vegan, gluten-free, and ready to eat in under 20 minutes. (SCORE!)
Ingredients
- 1 Autumn Sons Baking Co. Chocolate Chunk Cookie Mix
- 3 Tbsp. creamy nut butter
- 3 Tbsp. water
Instructions
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First, preheat your oven to 350°F/177°C. Then, open your Double Chocolate Chunk Cookie Mix and pour the contents into a mixing bowl.
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Next, add the creamy nut butter to the cookie mix - the runnier the better. (Disregard the oil called for on the package.)
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Add the 3 Tbsp. of water to this bowl too, and stir very well until all flour is incorporated. If dough is still dry, add more water, one teaspoon at a time, just until the dough comes together.
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Drop 12 mounds of dough onto a parchment-lined or nonstick baking sheet.
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Bake in the oven for about 10-11 minutes. It's better to slightly under bake than over bake.
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Allow the cookies to cool on the baking sheet for at least two minutes before transferring to a cooling rack. Enjoy!
Notes
- For an even nuttier treat, try adding 1/4 cup of chopped walnuts or any other nut to your dough before baking. You could even try shredded coconut too.
- These cookies are even delicious eaten right out of the freezer! I encourage you to try freezing yours and see if you agree.