No-Bake Chocolate Fudge Cookies

by Angela (Oh She Glows) on April 28, 2016

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 71 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.

Nutrition Information

Serving Size 1 of 8 cookies | Calories 170 calories | Total Fat 12 grams
Saturated Fat 8 grams | Sodium 45 milligrams | Total Carbohydrates 16 grams
Fiber 4 grams | Sugar 7 grams | Protein 3 grams

Nutrition info is based on 8 servings.
* Nutrition data is approximate and is for informational purposes only.

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, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 64 comments… read them below or add one }

Page 3 of 3«123
Megan June 24, 2016 at 7:22 pm
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 at 1:51 pm

So glad the recipes a hit, Megan!

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Michelle June 25, 2016 at 4:24 pm
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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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Rhi June 28, 2016 at 12:19 am
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 at 11:25 am

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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Hope July 9, 2016 at 2:07 pm
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 at 2:08 pm

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

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Brandi July 9, 2016 at 7:55 pm

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

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Sara July 18, 2016 at 8:00 pm

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

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Angela Liddon July 19, 2016 at 3:42 pm

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

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dianalevy July 31, 2016 at 2:30 pm

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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Rosie July 6, 2017 at 6:54 pm

I just made them with tahini and they are delicious! Makes me curious to see what else I can try with tahini!

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Tracey Grimes August 1, 2016 at 8:28 pm
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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Kath August 3, 2016 at 9:32 am
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 at 2:55 pm

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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Ree August 4, 2016 at 12:23 am
Recipe Rating:

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

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Angela Liddon August 10, 2016 at 12:02 pm

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

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Cheryl September 2, 2016 at 6:01 pm

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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Trevor Potter October 20, 2016 at 10:45 pm

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

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Angela Liddon November 1, 2016 at 11:07 am

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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Eva Vanbrabant November 14, 2016 at 2:19 pm
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 at 3:48 pm

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

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Eva Vanbrabant November 14, 2016 at 3:59 pm

Thank you for your recipe!

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Lise Damiani November 30, 2016 at 6:08 pm
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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Heather December 13, 2016 at 3:13 pm
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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Brittany January 10, 2017 at 4:22 pm
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 at 12:03 pm

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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Zahra January 15, 2017 at 10:02 pm
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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Rising January 19, 2017 at 11:37 pm

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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Brook January 29, 2017 at 4:50 pm
Recipe Rating:

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

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Beth February 3, 2017 at 12:44 pm

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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Brittany February 12, 2017 at 10:07 pm

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 at 11:14 am

Yum! Enjoy that double batch, Brittany! :)

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Sophie Lafreniere March 8, 2017 at 4:26 pm
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 at 2:06 pm

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

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Vicky March 22, 2017 at 7:03 am
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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JENNa April 7, 2017 at 2:56 pm
Recipe Rating:

Literally the best cookies ever .

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Heather April 22, 2017 at 8:22 pm
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 at 9:14 am

Thanks for the warm words, Nicole! :)

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Christina April 28, 2017 at 4:14 pm
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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Willa May 20, 2017 at 1:12 am

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 at 1:32 pm

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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Jordan May 22, 2017 at 6:28 pm
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 at 10:45 am

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

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[email protected] June 28, 2017 at 2:57 pm

I can’t have oils or sweetners do you think I could sub mejool date syrup from homemade?

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Angela Liddon July 17, 2017 at 11:42 am

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!

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Pay August 7, 2017 at 1:02 pm
Recipe Rating:

5 Stars! Thank you! Yummmm

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Krista August 29, 2017 at 3:41 pm
Recipe Rating:

I came here from Betty Rocker and these are CRAZY AMAZING!!

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Angela Liddon August 30, 2017 at 10:27 am

So glad you’re loving them, Krista!!

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Echo of Dalriada September 3, 2017 at 3:05 pm

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.

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Angela Liddon September 8, 2017 at 12:14 pm

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!

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Jennifer maron November 2, 2017 at 5:56 pm
Recipe Rating:

Amazing. Easy and my kids can’t get enough. I have been making a batch a day.

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Angela (Oh She Glows) November 3, 2017 at 7:34 am

Hey Jennifer, I’m so happy you all love them!

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Helen Postelnek November 30, 2017 at 1:04 am

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!

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Angela (Oh She Glows) December 1, 2017 at 7:49 am

Hey Helen, I’m so happy these worked for you! Thanks for sharing your tweaks.

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Alema February 2, 2018 at 11:19 am

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!

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Angela (Oh She Glows) February 2, 2018 at 12:29 pm

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 :)

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Alema February 5, 2018 at 2:13 pm

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 :)

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Angela (Oh She Glows) February 6, 2018 at 8:25 am

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!!

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Shelley February 18, 2018 at 8:56 pm

Wow. These are absolute heaven and so simple!!

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Huda August 6, 2018 at 6:41 pm

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!

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Angela (Oh She Glows) August 7, 2018 at 8:38 am

So happy they were such a hit! Thanks for sharing Huda

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Amanda August 24, 2018 at 2:09 am
Recipe Rating:

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

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Angela (Oh She Glows) September 4, 2018 at 9:01 am

Hey Amanda, I hope your coworkers love the cookies! They’re definitely a hit around here.

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