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!)
No-Bake Chocolate Fudge Cookies
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.
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
- Line a large plate with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- * 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.
Nutrition Information(click to expand)
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!
Just made these and they are amazing! I made a double batch and ended up getting 26 cookies using a regular spoon.
Yum! Enjoy that double batch, Brittany! :)
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!
I’m so happy to hear that swap worked out, Sophie, thanks for sharing! Enjoy those cookies ;)
These are amazing!!!! I have to agree with the other commenters…make a double batch right away! They disappear in no time…
Literally the best cookies ever .
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 ?
Thanks for the warm words, Nicole! :)
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.
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
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!
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!!
Thanks so much for the kind words, Jordan! So happy to hear you enjoyed the cookies.
I can’t have oils or sweetners do you think I could sub mejool date syrup from homemade?
Hey Jackie, I use the coconut oil in this recipe as it helps the cookies harden when chilling. My worry if using only date syrup is that the cookies would be super sticky, even after chilling. If you try anything out though please let us know how it goes!
5 Stars! Thank you! Yummmm
I came here from Betty Rocker and these are CRAZY AMAZING!!
So glad you’re loving them, Krista!!
Can you use Carob powder instead of Cocoa powder in this recipe and get a decent result ? How long would you recommend to toast raw rolled oats in the oven before using them in this recipe ? I don’t like rolled oats raw.
Oh, carob is a fun idea! I used to use it all the time, and I haven’t tried it in this recipe, but it could be interesting (especially if avoiding caffeine!) You could toast the oats for 10 to 15 minutes at a low heat. I would google a toasted oat method just to be sure of the temperature. Please let me know how the carob goes if you try it out!
Amazing. Easy and my kids can’t get enough. I have been making a batch a day.
Hey Jennifer, I’m so happy you all love them!
Oh my goodness!!! These are so good!!! I omitted the oil, used peanut butter and ground flax, as that was what I had in my pantry- wow!! So good!! Thank you Angela!
Hey Helen, I’m so happy these worked for you! Thanks for sharing your tweaks.
Hi Angela, these look great and love that there’s no baking involved. Wondering if I can sub regular quick oats for the gluten-free rolled oats? That’s all I have on hand and honestly I’ve had a hard time finding rolled oats at grocery stores… I tried making your thumbprint cookies using the quick oats and it didn’t turn out the best, so not sure if I should give this a try. Perhaps there’s just an easy adjustment required? Thanks in advance for any help!
Hey Alema, I’m not positive, but I think it could work! You may need to adjust the amount of oats if using quick oats (you may need more or less). Please let us know how it goes! Thanks :)
I appreciate you getting back to me Angela!
Tried these cookies over the weekend and it actually turned out great! Both my mom and sister loved them as well. No issues at all using the quick oats (I didn’t make any adjustments). I’ll have to give the thumbprint cookies another try now :)
Thanks for following up! That’s so great you didn’t have to make any adjustments with the quick oats…always so nice when recipes are versatile like that. :) Enjoy!!
Wow. These are absolute heaven and so simple!!
Made these as I didn’t want to go near the oven in this very unwelcome British summer – they were seriously good! I omitted the butter as I had none and used flax instead of chia seeds – so delicious and so making again!
So happy they were such a hit! Thanks for sharing Huda
Hello, Angela. I have been following your blog for YEARS and have never said anything. I am making these cookies for my coworkers. I hope they like them, super nervous. Sincerely, Amanda
Hey Amanda, I hope your coworkers love the cookies! They’re definitely a hit around here.
These are also good just using a cup of oats, no coconut or seeds.
I am a student at the Brescia University College, studying nutrition and a volunteer for a student club, called “Sport Nutrition Athlete Project (SNAP).” Within this student group, we share nutrition information and recipes related to sport nutrition and general nutrition to the public through our Instagram page: @snapbrescia. Our vision for this page is to share credible nutrition information that is easily accessible to students at our campus!
I really enjoyed the recipe you created on your blog, which I found here: (link).
I am emailing you to request the permission for the full use of the recipe titled “No bake chocolate fudge cookies” on your blog page in the section under Recipes. This recipe was posted on Tuesday October 29th, 2019. With permission, I would like to share this recipe on our Instagram page (@snapbrescia), and provide you with credit by: attaching the link to your recipe, as well as provide your name as follows: “Created by: Angela Liddon and distributed with permission.”
Thank you for taking the time to read this. I look forward to hearing from you.
My entire family just loves these. We make at least one batch per week and they are the perfect after dinner treat- thank you, Angela!
What do the chia seeds do in this recipe? Can they be replaced?
Or am I doing chia seeds wrong? They seem like hard little gravels in the cookie, and I have to pick them out of my teeth for hours after if I can’t get to my floss. Am I missing something about chia? I did a chocolate chia pudding too, that was much the same – crunchy hard seeds in a soft pudding seemed odd.
I am new to some of the common vegan food items, so any help is appreciated.
Hey Tamara, Oh you are so right about chia seeds – they can take some getting used to (and even then I know they aren’t for everyone). :) They do add some crunch in things for sure and can stick to the teeth! To be honest, I havent tried this recipe by removing the chia seeds so I’m not 100% sure how they’d turn out. Chia seeds can help with binding and thickening. If you try anything id love to hear how it goes!
These are my favorite cookies! They are the perfect chocolatey hit without all the sugar.