No-Bake Chocolate Fudge Cookies

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nobakechocolatefudgecookiesvegan

Happy Thursday! I hope you’re enjoying the week. Some of you have asked for more life updates in my blog posts, and I think that’s a fun idea to bring back more often! Without further ado, a little update and then the recipe…

Our week has been filled with a grab bag of things, as it usually is! On the business side, the Oh She Glows app work has still been filling our days and keeping us busy. I added 7 new recipes to the app over the past 2 weeks, so I’ve been a busy bee working around the clock! Each time I add a new app recipe I have to re-test the recipe (I also have one of my incredible recipe testers test it as well), re-write the recipe (especially if it’s a recipe published before 2013—let’s just say my recipe writing has changed over the years!), edit the recipe, shoot the photo, and then upload the recipe to the app testing site. From there, I position the recipe title, add metric conversions (all recent and future recipes will have metric conversions on the blog and in the app—major yay!), give the recipe a final edit, and make sure everything looks good before I make it live. (My OCD self usually checks it over a gazillion times.) I’m getting the hang of the process now and I really enjoy it. The great news is even if you don’t have the app you’ll still benefit, because as I’m revamping recipes, I’m adding the updated versions to the original blog posts. This means easier-to-follow recipes, and in many cases, even better-tasting recipes. Check out this video Eric put together below for a sneak peek of 6 recipes that were recently added to the app. I’m having so much fun with the photography.

On the home front, we’ve had quite a bit of excitement this week! You may have read in a recent In the Glow newsletter that this year we’re starting up the home renovation process once again (despite my pregnant self not wanting any part of it!), and right now we’re in the design phase. This week, we met with our designer to go over her drawings of the spaces. The design phase is my favourite phase (aside from when the renos are 100% complete, that is) because it’s all rosy and dreamy and filled with hopes of what could be. There’s no mess, no noise, no going over budget, and no dust (yet). So I love this stage, and Eric and I are pretty quick at making decisions together. We’re planning to finish the unfinished basement and a couple other projects before our second little one arrives in September. I must have fallen on my head to agree to this! Eric loves doing renos so I kind of gave in. I have to admit, going through the kitchen reno while 7–9 months pregnant in 2014 was pretty hellish (to put it lightly…hahah), but I’m hoping this process goes more smoothly since it’s not my kitchen that I’m giving up. NOBODY WANTS TO GIVE UP THEIR FOOD SANCTUARY…am I right? This is probably wishful thinking though. I figure that it’ll be easier doing the renos before the baby arrives because we all know when a newborn is in the house not much is getting done aside from feeding, changing scary diapers, and praying for more sleep. Plus, it would be great to have a finished basement where Adriana can have a real playroom! I’ll keep you guys posted on the journey and hopefully post some progress pictures in months to come.

Today’s recipe features one of the new recipes I uploaded to the app—my current favourite way to satisfy my chocolate fix! I didn’t want anything to do with chocolate during the first trimester, but lately I really crave it from time to time. Eric is so enthusiastic about these cookies I probably shouldn’t write the choice words he yelled out when he tasted them! (If you have our app, this recipe should automatically download when you open it next. Sometimes it can take up to 24 hours to display, but since I uploaded it yesterday afternoon it shouldn’t be long!)

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4.9 from 67 reviews
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No-Bake Chocolate Fudge Cookies

Vegan, gluten-free, no bake/raw, nut-free, refined sugar-free, soy-free

By

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 flavor 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.

Yield
8 cookies
Prep Time
Cook time
0 Minutes
Chill time
15 minutes

Ingredients:

For the wet ingredients:
  • 3 tablespoons (45 mL) virgin coconut oil
  • 2 tablespoons (30 mL) sunflower seed butter*
  • 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

Directions:

  1. Line a large plate with parchment paper and set aside.
  2. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.
  3. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.
  4. 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.
  5. 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.
  6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.

Tips:

  • * Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cookies.

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Last but not least, I forgot to announce in last Friday’s post who won the iPad giveaway and stand. A huge congrats to the winner (who was chosen randomly by Rafflecopter), Rochelle E., for winning these two awesome prizes! Rochelle, as I mentioned in my email, they  will be on their way to you soon! A big thanks to everyone for entering the contest.

See you tomorrow for another installment of Friday FAQs!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 43 comments… read them below or add one }

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Jordan May 22, 2017
Recipe Rating:

Just made these and they are delicious!!! I doubled the recipe, used quick oats because that’s what I had on hand, and swapped peanut butter for the sunbutter. Otherwise kept everything else the same, and they turned out amazing. I’ve tried other recipes of yours, Angela, and they are always a wonderful success. Thank you so much!!

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Angela Liddon May 23, 2017

Thanks so much for the kind words, Jordan! So happy to hear you enjoyed the cookies.

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Willa May 20, 2017

Do you think these would work with ground flax instead of chia or would that mess them up? Can’t wait to make these! x

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Angela Liddon May 31, 2017

Hey Willa, I haven’t personally tested these without the chia seeds/with a chia seed substitution yet, so I’m not 100% sure. I think the chia seeds help absorb some of the liquid in these cookies, so I’d worry if they were left out that the end result might be too oily. However, I do know a couple readers tried the cookies with ground flaxseed instead of chia, and they said they turned out well!

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Christina April 28, 2017
Recipe Rating:

I’ve made these before and I love them. You can use any nut or seed butter they are still great. I forgot once to add the coconut oil and all that happened was my hands were sticky trying to roll them in the ball. Other than that, it was a slightly less coconut taste, but still great and I make them often.

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Heather April 22, 2017
Recipe Rating:

Your oatmeal coconut drop cookies are amazing! A vegan version of the ones my mom used to make. I love all your recipes, especially your soups. Thank you!! Keep creating 😀

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Angela Liddon April 24, 2017

Thanks for the warm words, Nicole! :)

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JENNa April 7, 2017
Recipe Rating:

Literally the best cookies ever .

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Vicky March 22, 2017
Recipe Rating:

These are amazing!!!! I have to agree with the other commenters…make a double batch right away! They disappear in no time…

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Sophie Lafreniere March 8, 2017
Recipe Rating:

Wow I’m so impressed and happy with the results :) I’m on an oat-free diet, so I just replaced the rolled oats with buckwheat oats and it’s delish! The crispiness of the oats is just slightly less present. Thanks for this easy/fast/delicious recipe. Works wonders for those chocolate cravings!

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Angela Liddon March 9, 2017

I’m so happy to hear that swap worked out, Sophie, thanks for sharing! Enjoy those cookies ;)

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Brittany February 12, 2017

Just made these and they are amazing! I made a double batch and ended up getting 26 cookies using a regular spoon.

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Angela Liddon February 13, 2017

Yum! Enjoy that double batch, Brittany! :)

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Beth February 3, 2017

THESE ARE SOOOOOOOOOOO GOOD!! I have shared this recipe more times than I can count because everybody who tries them loves them!

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Brook January 29, 2017
Recipe Rating:

double the recipe, trust me….these are the BOMB!!

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Rising January 19, 2017

Love the idea, but WAY too sweet for me! Wish the recipe didn’t call for so much sweetener, or I just paid more heed to the “TO TASTE” part. I used coconut sap instead of maple syrup, but they are about equally sweet. Anyway, after tasting, I kept adding and adding other ingredients to try and dilute the sweet, but to seemingly no avail. Guess i will just have to eat a nibble at a time :)

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Zahra January 15, 2017
Recipe Rating:

OMG. Why I didn’t discover this before? This is better than anything I have ever had in my life and that’s shocking! Better than everything in the bedroom OKAY?! Seriously. I was melting in my shoes over every bite. WOW. WOW. WOW.

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Brittany January 10, 2017
Recipe Rating:

Hi there,

I absolutely LOVE this recipe–so moist and delicious! I’m just wondering what he nutritional information on these is? Looking for fat, calories etc. Thanks!

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Angela Liddon January 11, 2017

Hey Brittany, I’m so happy you love the cookies! I haven’t calculated that info myself, but if you head to a free online tool like nutritiondata.com or caloriecount.com and plug in the recipe’s ingredient info, you should be able to find out what you want to know fairly easily. I hope that helps!

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Heather December 13, 2016
Recipe Rating:

Made these for the first time last week. DELICIOUS. Ate them as breakfast cookies. Will definitely be making again. Chewy, rich chocolate flavor, and not too sweet.

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Lise Damiani November 30, 2016
Recipe Rating:

These are my whole family’s new favorite dessert! My kids (5 and 3) LOVE them and choose these over any other cookie!

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Eva Vanbrabant November 14, 2016
Recipe Rating:

These are amazing! Made them with a friend for a vegan potluck because we didn’t have an over at university, and everyone loved them! Will definitely make these again, especially because you can make them anywhere without the need of an over :)

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Angela Liddon November 14, 2016

Hi Eva, I am so happy to hear these were a hit at your potluck!

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Eva Vanbrabant November 14, 2016

Thank you for your recipe!

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Trevor Potter October 20, 2016

Any chance of an Android App? Love your recipes!!!

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Angela Liddon November 1, 2016

Hi Trevor, It’s definitely something we’d like to explore in the future, if the financial resources are available to us! :) Thanks for your interest!

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Cheryl September 2, 2016

I am not a raw coconut lover. If I omit this ingredient from the recipe, will the outcome be adversely affected? Or, is there another ingredient I could use?
Keep up the great work. Your recipes and books are an inspiration!
Cher

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Ree August 4, 2016
Recipe Rating:

THESE ARE SO GOOD, thank-you! I needed a quick, vegan choc fix!

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Angela Liddon August 10, 2016

Haha, glad to be of service, Ree! ;)

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Kath August 3, 2016
Recipe Rating:

I made these killer cookies for my book club last night and they were a huge hit! Many members of our club are vegan and gluten-free. I used crunchy almond butter instead of peanut butter but, otherwise, followed the recipe, doubling it. It was a hot summer evening and I’d chilled these all day so they, along with the flowing wine, topped off the evening. Great recipe. I highly recommend. Next time I’m going to toss in a few chopped pecans. Yum!

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Angela Liddon August 3, 2016

Sounds like you had a lovely evening, Kath! I’m glad the cookies were a hit, and I’d love to hear how you like them with the addition of pecans. :)

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Tracey Grimes August 1, 2016
Recipe Rating:

These are A-MAZE-ING! I kept them in the freezer (out of sight out of mind? LOL). I had one every night for my dessert. I couldn’t wait to be done with dinner and sit down and indulge. I need to make another batch, pronto!

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dianalevy July 31, 2016

HI! these look delicious (as do all of your recipes) but I live in Jerusalem and don’t think I could find sunflower seed butter over here. Can I sub it with techina? (tahini) thank you!

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Sara July 18, 2016

These are unreal! I did sub in PB for sunflower seed butter – these are dangerous!

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Angela Liddon July 19, 2016

Haha, oh I know – it’s so hard to eat just one!

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Brandi July 9, 2016

What can I use for syrup sub.? I try to go sugar free

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Hope July 9, 2016
Recipe Rating:

I’ve been making these often the last few weeks, but have yet to allow them to make it to the fridge….they’re gone so fast! I had to offer company each a half of one the other day as that’s all I had left.

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Angela Liddon July 11, 2016

Hah! I’m glad you’re enjoying the cookies so much, Hope. (They disappear pretty fast around here, too!)

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Rhi June 28, 2016
Recipe Rating:

Oh my god these are delicious! I used peanut butter, as it was what I had on hand, and I toasted the oats in the oven for 10 minutes beforehand. I will definitely be making these again.

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Angela Liddon June 28, 2016

I’m so happy to hear you enjoyed the cookies, Rhi! (Now I’m tempted to make a batch myself! haha)

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Michelle June 25, 2016
Recipe Rating:

Hi Angela, these look AMAZING!! :) Can you sub the coconut oil for coconut butter? I am trying to cut out oil in my diet. And I just want to say I love your app, and am ecstatic for the Oh She Glows Everyday cookbook!

~Michelle

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Megan June 24, 2016
Recipe Rating:

my family loved these treats- tastes like peanut butter cup! Prep and directions were simple and fast, will definitely make them again!

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Angela Liddon June 27, 2016

So glad the recipes a hit, Megan!

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