Fudge Rounds!


Soft and OH SO Fudgy. You will LOVE love love these! <3


Chocolate Rounds


  • 35g Melted Butter or Mild flavored Oil (3 TBSP) (dairy or nondairy)
  • 300g Palm Sugar (1 3/4 Cup)
  • 40g Honey (2 TBSP)
  • 92g Milk (7 TBSP) (dairy or nondairy)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 137g Potato Starch (3/4 Cup)
  • 190g Almond Flour (2 Cups)
  • 90g Cocoa Powder (1 Cup)
  • 1/4 tsp Baking Powder


  1. Preheat oven to 325 degrees.
  2. In a stand mixer, mix together melted butter, sugar, honey, milk, and vanilla extract.
  3. Once mixed through, add the salt, tapioca, and almond flour. Make sure to mix until it becomes a wet dough; it takes some time for almond flour to release it's moisture.
  4. Place a sheet of parchment paper on two baking sheets.
  5. Oil your hands, as this dough is sticky to work with. Taking 2 TBSP's at a time shape dough into balls and flatten.
  6. Place on baking sheet, and cook for 20 minutes.

Chocolate Frosting for inside of cookies


  • 2 Cups Powdered Sugar
  • 1 tsp Vanilla
  • 1 TBSP Milk
  • 1/4 Cup Butter
  • 1/4 Cup Shortening
  • 1/4 Cup Cocoa Powder


  1. Mix all ingredients together in a stand mixer or hand mixer until fluffy!
Frosting for tops


  • 1 Cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 2 TBSP Milk
  • 2 TBSP Butter
  • 2 TBSP Shortening
  • 2 TBSP Cocoa Powder


  1. In a stand mixer, beat all ingredients on medium until well combined.

Brittany Angell

12 comments | Leave your own

  1. Jocelyn Groner

    You mention cinnamon xanthan gum, etc but those ingredients aren’t in the recipe list

  2. Casey Jones

    When do I add the baking powder? Also does it matter if I use Tapioca or Potato starch?

  3. Barbara Bos

    In the initial ngredients it does not list tapioca flour but it is mentioned in the directions to add tapioca flour. I don’t see it mentioned as to when to add the cocoa either. I’m a little confused.

  4. Amber Dodd

    What about coconut flour in place of potato starch? I can’t find potato starch anywhere :/

  5. Jennifer Sullivan

    So the ingredients say Potato starch, but the instructions say Tapioca starch! So which one do I use?! Looks amazing!

  6. Melissa Cole

    I made these last night and they are all gone by this morning! Thankfully I only made half a batch….so I wasn’t too bad right?! I used coconut crystals in place of palm sugar, grapeseed oil in place of butter, tapioca flour in place of potato starch, and lite coconut milk in place of milk. Mine did not turn out fudgy, but instead turned out cruncy…which was okay. I do want to try using the food processor next time to see if I can make them fudgy; I think the almond flour did not release it’s oils. Thanks for the delicious recipe :)

  7. Jonathan Barrientes

    I am also confused by the ingredients, instructions and comments. Do we use the tapioca flour, it isn’t in the ingredients!? Ingredients says potato starch, instructions say tapioca and in the comments you say tapioca is better. Also instructions doesn’t say when to add some of the listed ingredients. Hoping to make these tomorrow so I hope you can clear this up for me! They look amazing!! ; )

  8. Tina Saldana

    In one of the above posts it says to use Tapioca. I just added the cocoa powder with the dry ingredients. My first batch I baked for 10 mins though recipe says 20 min and mine where over cooked……maybe too thin. Next pan I made then a little thicker but they spread thin as they cooked. I used organic cane sugar instead of palm sugar as I didn’t have any so not sure if that would make the difference or not but mine didn’t turn out. Frosting was good….very fudgy tasting. Cookies tasted good too just too thin and crunchy.

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