Chewy Yummy Fudgy Cookies



Cookies without eggs and butter? Of course! Better than any traditional cookies’ recipe I used to do before. I already offer it to omnivorous person, and it went unnoticeable for them.

The corners are crunchy but the middle is chewy (but in a well baked way, don’t worry). That’s all you can expect from cookies, right?

The key to the fudge in this recipe is putting lemon in it; this way, it will not harden and they will last for a few days.

I don’t have any left when writing this recipe, which makes it really hard to not be hungry in front of the photos!

Chewy Yummy Fudgy Cookies



– 250 grams of flour

– 150 gr of white sugar

– 100 gr of natural brown sugar

– 125 gr of vegan butter/ soy spread

– 1 tsp of baking powder

– 1 tbsp powdered golden flaxseeds + 2 tbps water

– half a lemon

100 gr of pieces of dark chocolate (optional)

– 50 gr of hazelnuts (optional)






In a small pan, melt butter and all sugars. Add the juice of half a lemon. (This is really important: if you don’t use the lemon, your fudge will harden after cookies are baked)

Mix flour and baking powder together.

Ground your flax seeds to a fine powder, then mix with water. Add to the flour.

Once your fudge is ready (butter and sugar are only one if I can put it that way), add to the flour and mix well.

Add hazelnuts and/or chocolate.

The result will be really sticky. Use a spoon and dispose on a baking sheet small amounts, with some space between each other.

Bake in the oven at 170°C during 30 minutes. Remove and let cool.

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