No-Bake Chocolate Fudge Cookies

No-Bake Chocolate Fudge Cookies

No-Bake Chocolate Fudge Cookies
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Category: Sweets
Cuisine: Vegan

These no-bake fudge cookies are my quick and easy solution when a chocolate craving strikes! I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!), and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavour and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying them straight from the fridge. From Oh She Glows

Ingredients

  • For the wet ingredients:
  • 3 tablespoons (45 mL) virgin coconut oil
  • 2 tablespoons (30 mL) sunflower seed butter or (almond or peanut butter will do) check our nut butter recipes!
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (60 mL) pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
  • For the dry ingredients:
  • 7 tablespoons (50 g) gluten-free rolled oats
  • 6 tablespoons (35 g) unsweetened shredded coconut
  • 2 tablespoons (25 g) chia seeds
  • 1/8 teaspoon fine sea salt, or to taste

Instructions

  1. line a large plate with parchment paper and set aside.
  2. In a medium pot, melt the coconut oil over low heat.
  3. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth.
  4. Remove the pot from the heat and whisk in the vanilla.
  5. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined.
  6. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.
  7. Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.
  8. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.
  9. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks.
  10. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

 
 

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