Best Ever Mocha Almond Fudge Cookies

Makes 6 Large Cookies

These tender, fudgy, chocolatey cookies are filled with a deep yet subtle coffee flavor, almonds, and chocolate chips; they come out perfect every time, and can easily be made gluten-free. This ice-cream-inspired dessert will quickly become your new obsession!




¼ cup vegan butter, melted

½ cup white sugar

½ cup light brown sugar


1 flax egg (1 tbsp flax meal, 2 tbsp water)


1 ½ tsp vanilla


1 ½ - 2 tbsp instant coffee granules + 1 tbsp hot water



½ cup white flour


½ cup cocoa powder


2 tsp baking powder


¼ + ⅛ tsp salt


⅓ cup chopped + toasted/roasted almonds + 2 tbsp for topping


¼ cup vegan chocolate chips + 2 tbsp for topping (optional)



First, let's make the coffee: dissolve coffee granules into hot water and set aside to cool completely (pop it in the fridge if necessary). Then for the flax egg: mix flax meal with water, stir, and set aside to thicken.

In a large bowl, cream together butter and sugars until well combined.  Beat in flax egg, vanilla, and coffee.

Gradually sift dry ingredients into the bowl and use a spatula or wooden spoon to mix everything together.


Once the dough has barely come together, fold in almonds and chocolate chips. Dough should resemble thick brownie batter.

Chill cookie dough for 20-30 minutes. In the meantime, preheat oven to 350 degrees Fahrenheit and grease or line one sheet pan.

Once chilled, divide dough into 6 equal parts and roll into balls. Place them on pan at least 2 inches apart.


Then, use your palm to lightly flatten each before topping with a few pieces of chopped almond and a couple chocolate chips. 

Bake for 15-20 minutes or until cookies have spread and crackled. They might seem a bit soft but will firm up as they cool.

Store in an airtight container at room temperature or in fridge for up to 5 days. Or freeze for up to a month. 



If you don't have pre-roasted almonds, just pop them into a pan over high heat on the stove (no oil needed!) and frequently shuffle them around for about 5 minutes until they've browned.

I only added 1 ½ tbsp of coffee granules to my cookies for a lighter coffee flavor, but 2 tbsp would be perfect for the coffee lovers out there, I promise it won't be too strong!

Modifications: 1) Omit the coffee for an almond fudge cookie. 2) Omit the coffee and almonds for a plain fudgy chocolate cookie/brookie! With either of these modifications, use 3 tbsp water for the flax egg instead of 2 to keep the liquid measurements consistent.

Feel free to make this into 8-12 smaller cookies instead of 6 big ones. 

I've been successful making these cookies GF by using an all-purpose GF flour! But I have not tried using almond flour, so I'm not sure how that would work.

Enjoy these cookies right out of the freezer (so good!) OR let them thaw until they come to room temp before eating OR reheat quickly in the oven!

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