Vegan Cookie Dough Freezer Fudge

by Angela (Oh She Glows) on February 14, 2012


Lucky for you, patience is not my strong suit.

I made this recipe a while ago with grand plans to save it for the cookbook, but I really couldn’t keep it to myself any longer. Especially on Valentine’s Day. That would just be cruel.


It all began when I saw an incredible looking cookie dough fudge on Pinterest. I immediately knew that I had to try making some, with my own vegan spin on it.

However, I didn’t want to use confectioner’s sugar, butter, sweetened condensed milk, cream, white flour, corn syrup, or cups of sugar, so I decided to use my gluten-free chocolate chip cookie recipe as the base and tweak it from there. I knew with a bit of work, I could turn it into a more natural “fudge” recipe while maintaining the authentic cookie dough taste. After a quick search for vegan fudge online, I also came across Sarah, Katie, and Kate’s vegan fudge recipes and used those for a bit of inspiration, adding coconut oil and a banana to the recipe as well.


Here’s what I changed to my cookie recipe:

  • I swapped the sugars for unrefined Sucanat sweetener
  • I swapped soy-free Earth Balance for coconut oil and reduced it from 8 tbsp to just 3 tbsp
  • I omitted the flax egg (not needed) and the baking soda (ditto)
  • I increased the oats from 1 cup to 1.5 cups
  • I added 1/3 cup mashed banana
  • Added a couple tablespoons of almond milk



The first thing I did was heat the coconut oil, Sucanat, milk, and mashed banana on the stove top. I did this to melt the Sucanat so the fudge wouldn’t be grainy. Most of the cookie dough fudge recipes I came across called for icing sugar, but I figured I could cook down the Sucanat without having to resort to the processed white stuff. It worked beautifully!

A healthier caramel-like syrup was born!


I let this wet mixture stand on the stovetop, to cool slightly, while I prepared the dry ingredients.

For the dry ingredients:

1. Take 1.5 cups of oats and process it in the blender until a fine flour forms. Remove and scoop into a large bowl.

2. Now, add 1 cup of raw whole almonds into the processor and process just until a fine flour forms. It’s ok if a few pieces of almond remain. Be careful not to over process the almonds or it will start turning into almond butter and the flour will heat and clump together. If this happens, just use your fingers to push the clumps out. Or you can just use 1.5 cups store-bought almond flour.

Mix in a touch of cinnamon into the flours and now pour in the wet mixture on top and stir well until the clumps of flour aren’t visible anymore.

Heaven in a bowl!


The cookie dough batter will be gooey and warm (since the wet ingredients were heated on the stove top), which presented a bit of a problem for my first trial. When I stirred in the chocolate chips, all of them melted right into the batter. This may or may not be an issue for you, but I wanted the chips solid for texture/appearance purposes. For my second trial, I chilled the batter in the freezer for 30 minutes before stirring in the chocolate chips. Much better. I wanted them solid for a nice texture, however, some of them still did melt a bit. It ended up being mostly chocolate chips with some chocolate swirl…perfect!


Now all you do is spread this dough into an 8-inch square pan lined with two pieces of parchment paper. The dough will be very stiff and annoying to spread, so dip a spoon into water several times to help spread it out. You’ll eventually be able to spread it out smooth. Place it uncovered in the freezer for an hour and then it’s ready to rock your taste buds!

Very important tip: It needs to be kept chilled to stay firm, but trust me, neither of us seemed to mind.



Vegan Cookie Dough Freezer Fudge


Attention all cookie dough lovers! This fudge tastes just like cookie dough, but better. The sweet almond and oat base gives this dough a rich and buttery flavour, while doing without all the refined ingredients. I call this freezer fudge because it needs to be kept in the freezer to stay firm. Slice it up into squares, store in an air-tight container, and you have cookie dough “fudge” whenever the craving strikes. To make gluten-free, just swap the oats for certified gluten-free oats.

Inspired by Pinterest along with Sarah, Katie, and Kate’s vegan fudge recipes

16 large squares
Prep time
Cook time
0 Minutes
Chill time


  • 3 tbsp coconut oil
  • 3/4 cup Sucanat (or brown sugar probably works, but don’t pack it)
  • 2 tbsp almond milk
  • 1/3 cup mashed banana
  • 1 tsp pure vanilla extract
  • 1/4-1/2 tsp kosher salt, to taste
  • 1.5 cups oats, ground into flour (use certified gluten-free oats to make it GF)
  • 1 cup raw whole almonds, ground into flour (or use 1.5 cups almond flour)
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips


  1. In a medium-sized pot, heat the coconut oil over medium heat. Stir in the milk and sugar and bring to a low boil. Immediately, reduce heat to low and stir for a couple minutes until sugar is dissolved. Stir in the mashed banana. Turn off heat and stir in the salt and vanilla. Set aside.
  2. In a high speed blender, blend the oats until a flour forms. Add to a large bowl. Repeat process for the almonds, being sure not to over-process them as you don’t want the oils to release. Add to bowl and gently break apart any almond flour clumps with your fingers. Stir in the cinnamon.
  3. Pour wet mixture over the dry mixture and stir well until no flour remains. Place bowl in the freezer for 30 minutes. Remove and stir in the chocolate chips.
  4. Line an 8-inch square pan with two pieces of parchment paper (one going each way). Scoop the cookie dough into the pan. Dip a spoon in water and spread it out until smooth. This dough will be very hard to spread, but don’t worry. Place in the freezer for 1 hour and then cut into squares and enjoy straight from the freezer. Store in the freezer in an air-tight container.

Nutrition Information

Calories 153 calories | Total Fat 8 grams
Fiber 2 grams | Protein 2 grams
* Nutrition data is approximate and is for informational purposes only.


Serving it with some vegan ice cream is also highly encouraged!

With any luck, I can save the other versions for the book. :)


Happy Valentine’s Day!

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{ 27 comments… read them below or add one }

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Taylor June 22, 2012 at 2:53 pm

You seriously need a warning label on these! So good and I seem to keep needing to go in my freezer today! Ah i should not make these when I’m alone again!! :)


Jen August 9, 2012 at 4:18 pm

I just wanted to thank you so much for posting all of these wonderful recipes! I recently made the switch to a whole-foods based diet with no animal products, and was starting to get pretty discouraged until I found your site! I love cooking, but it’s been hard to switch from the “meat-and-a-veggie” dinners I’m used to making without becoming a pasta and potato hound (not so good for the waistline!). You have no idea how much you’ve helped me, and I can’t wait to try everything on your site! Thanks again!


hong mei August 20, 2012 at 2:10 am

Made these with the kids today to keep them busy on a rainy afternoon and i had to force them (like actually yell!) to put them in the freezer, because they just kept spooning the dough.


Shannon September 8, 2012 at 11:22 am

Wow, these are amazing! Have you ever used the caramel syrup in another recipe? I was wondering how I could turn it into maybe a cake icing (perhaps adding silken tofu or something to thicken it) or about just chilling it and swirling it into some homemade vegan ice cream made from coconut milk. Thoughts?


Meredith September 9, 2012 at 11:53 am

I made this (with coconut sugar instead of Sucanat) for a potluck and it was a hit!!! So good. Thanks for the recipe.


Stacy September 30, 2012 at 3:45 pm

This recipe is really incredible. I had friends over for a little dessert party and they were wild about these fudge squares. Later they asked what the ingredients were and were “shocked” that something healthy could be so delicious. :)


Emily Eyring October 10, 2012 at 6:00 pm

You are so creative! I can’t wait to try this. I adore cookie dough in all forms. (Your photography looks incredible, by the way!)


Angela (Oh She Glows) October 10, 2012 at 8:24 pm

Thanks Emily! enjoy the cookie dough…it’s yummy!


Alex October 31, 2012 at 6:30 pm

Hello! Just wanted to say that I made this recipe (except I accidentally forgot the milk) and it tasted DELICIOUS!
I used 1/2 cup maple syrup and 1/4 cup brown sugar. And I added raisins into the mix in addition to chocolate chips.


Emma November 14, 2012 at 11:01 pm

I am making this for a school project. If i make them the night before then put them in the freezer will they still be okay for the next day or will they be took frozen/soft (I will be keeping them in a freezer at my school during the day).


Angela (Oh She Glows) November 16, 2012 at 11:34 am

Hi Emma, They should be served straight from the freezer, so as long as they dont sit out too long they should be fine. Enjoy!


Pamela November 19, 2012 at 2:11 pm

Wow, very excited to make this delightful treat!!! I think I may add walnuts for I love the taste and texture of crunchy things. So glad to have stumbled upon your site and cannot wait to explore so many yummy things. Thanks for sharing.


Char @ January 13, 2013 at 12:25 am

After having these on Pinterest for too long, I finally made them. Delicious! I kept eating the batter before they were even in the freezer :) I will be making these again. Thank you!


Jackie January 17, 2013 at 1:21 am

Oh, wow. I used brown sugar. And man, that wet ingredient mixture is just IN CREDIBLE. Like gourmet sea salt caramels with gooey banana. I could pour that over anything. Ho-ly-crap.


Jackie January 17, 2013 at 1:49 am

Not to mention the fact that the finished product is great! I love your recipes because they are consistently delicious, incredibly creative, easy to prepare, healthy (of course), most of them seem to be good for making a big batch and eating all week, the pictures are great, the blog posts are fun to read.. you just rule!!!
I just finished up the last of your falafel and tahini lemon dressing (my go-to-favorite-amazing-eat-by-the-spoonful dressing). Thanks for all the incredible recipes!!!!


Ama February 3, 2013 at 9:21 am

As I didn’t have sugar of any kind, I did have 200-240 grams of dates , I boiled them in a bit of water, made them soft and mushy and omitted the banana ( as i got the consistency and thickness already) , followed the recipe as called for and they turned out amazing everything held really well. My friends couldnt believe there was no sugar in them , they loved it!


Vegan Radhika Sarohia February 23, 2013 at 11:33 pm

I’ve never heard of freezer fudge but this looks phenomenal


Vegan Radhika Sarohia February 23, 2013 at 11:33 pm

[New font on the whole blog looks awesome too by the way!:)


Alexandra November 9, 2013 at 9:54 am

Would hazelnuts work in place of almonds in this recipe?


Leah February 11, 2014 at 3:06 pm

These are DELICIOUS! I made it with agave/maple syrup, and 80/20 with almonds to cashews and it was so good! addicting really-had to put it in the freezer so I wouldn’t eat it all.
Great recipe!


Alyson May 15, 2014 at 9:23 pm

Actually, I don’t know if I would call this “fudge.” But, I would call it YUMMY!! I’m going to be making this again.


Patty November 24, 2014 at 10:26 pm

Genius! This was so easy to make and, OMG sooooo good! Tasted just like cookie dough ice cream…but better!


Katy March 5, 2015 at 8:43 am

Absolutely LOVE these! I’m so late to this party. My husband and I devoured them over just a few days … I didn’t have a ripe banana so I used banana organic baby food … worked really well actually!


Molly January 13, 2016 at 2:57 pm

Could I replace the sucanat with coconut sugar?


Miruna Margarit June 6, 2017 at 1:52 pm

First of all LOOOVE your recipes! Second, is 1.5 cups oats different from 1/5 cups oats? How much is 1.5 cups oats in grams in this recipe? I have to convert all your recipes in grams and its frustrating.


Kelly June 13, 2017 at 8:00 pm

1.5 cups means 1 and a half cups of oats, not one fifth cups.


Angela Liddon June 26, 2017 at 1:00 pm

Hi Miruna, thanks so much for the recipe love! To answer your question, 1.5 cups=1 ½ (one and a half) cups — I’m sorry, though, I don’t have the conversion to grams on hand. Hopefully that clarification helps!


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