Mini Cookie Dough Fudge Pops

by Angela (Oh She Glows) on May 25, 2018

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!

5 from 5 reviews

Mini Cookie Dough Fudge Pops

Vegan, gluten-free, no bake/raw


These cookie-dough-studded dark chocolate fudge pops are deeply chocolaty, luxuriously creamy, and completely addictive (if you could only have seen how many of these babies I ate this past week!). The velvety texture of these mini pops is just like ice cream, and the chocolate chips from the cookie dough chunks provide a fantastic crunch. Be sure to chill your can of full-fat coconut milk for at least 24 hours before you begin this recipe as you’ll need to scoop out the solid coconut cream.

22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours


For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-ounce/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste


  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Nutrition Information

Serving Size 1 mini pop | Calories 120 calories | Total Fat 9 grams
Saturated Fat 6 grams | Sodium 45 milligrams | Total Carbohydrates 9 grams
Fiber 1 grams | Sugar 5 grams | Protein 2 grams
* Nutrition data is approximate and is for informational purposes only.


* I use Enjoy Life’s mini vegan chocolate chips for this recipe. If you’re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.

** I love 70% dark chocolate in this recipe. If you’re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1/4 cup.

*** You will need about 1 cup of coconut cream to make the fudge pop base.

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{ 51 comments… read them below or add one }

Nicole W. (Oh She Glows Recipe Tester) May 25, 2018 at 12:50 pm
Recipe Rating:

I couldn’t resist popping in to say thank you again for this decadent recipe, which is going to be a summer staple for me (and my mom, husband and teens!).

These irresistable and adorable pops are quite possibly the best frozen treat we have ever eaten…like vegan Haagen Dazs. The fudgy chocolate is so creamy and those almond-chocolate chip cookie dough bites are out of the world. My “daycare moms” and I were inhaling them and couldn’t get over the flavour and texture! They were a cinch to make and I think I’ll make them again as a freezer fudge if I run out of popsicle molds.

Admission? I stirred one of the pops into my coffee this morning, letting the fudge melt into it and then ate the cookie dough once it showed through. Best summery weather coffee ever :)


Angela (Oh She Glows) May 25, 2018 at 12:58 pm

haha your coffee stirring trick cracked me up. I can’t wait to try it (if only I hadn’t inhaled the last batch!) I’m so glad you love them as much as I do. It really is the best combo fudge/chocolate and choc chip cookie dough!


Nicole Homeniuk May 25, 2018 at 1:53 pm

These look so good! But I don’t think the cookie dough will last all the way to making the pops 😉


Angela (Oh She Glows) May 25, 2018 at 3:08 pm

Definitely a valid concern! lol.


Victoria May 25, 2018 at 2:39 pm

Oh my my! These look fab! I don’t think I’ll be able to resist eating them all! Where did you purchase the cute pop holders ?


Angela (Oh She Glows) May 25, 2018 at 3:10 pm

Hey Victoria, I bought them on Amazon here: LOVE these mini pops! They don’t need to be run under hot water like my other ones. So easy.


Carla Jackson May 25, 2018 at 6:07 pm

Do you have a substitute for the almond flour as we have a nut allergy in the family.


Angela (Oh She Glows) May 27, 2018 at 10:23 am

Good question! I was talking about this with Niki the other day. I think I would try adding more oat flour…a spoonful at a time…if omitting the almond flour. And sunflower seed butter should work in place of the almond butter. Just note that there might be a slight green tinge to the cookie dough if using the baking soda (it reacts with the sunflower seed butter). :)


Dianne May 25, 2018 at 7:28 pm

Doesn’t the chocolate have milk in it?


Angela (Oh She Glows) May 27, 2018 at 10:22 am

I’d recommend checking your label as brands will differ! I use Green and Blacks Organic 70% and it doesn’t contain milk but I believe it’s made in a facility that uses milk however.


Brittany Audra @ Audra's Appetite May 25, 2018 at 8:30 pm

Love how versatile this cookie dough can be! Absolutely making this ASAP :)


Angela (Oh She Glows) May 27, 2018 at 10:21 am

Thanks Brittany…I’d love to hear what you think if you make them :) We’re all hooked!


Rose Keller May 26, 2018 at 7:18 am

Where are your pop molds from? Mine don’t work well :(


Angela (Oh She Glows) May 27, 2018 at 10:24 am

Hi Rose, I bought them on Amazon here: LOVE these mini pops! They don’t need to be run under hot water like my other ones and they just pop right out. So easy!


Paayel May 26, 2018 at 12:01 pm

Any substitute for the molds?


Angela (Oh She Glows) May 27, 2018 at 10:21 am

Hey Paayel, If you have silicone cupcake molds those could work, or you could even try a muffin tin lined with paper liners. :)


Carol May 27, 2018 at 11:32 pm

Delicious! I didn’t have molds so I just made it in an 8 in square pan and then cut it into bite-sized morsels after freezing. I did a layer of chocolate, sprinkled on the cookie dough bits, then finished off the chocolate. I lined the pan with aluminum foil which was a bit hard to get off but I managed.


Angela (Oh She Glows) May 28, 2018 at 8:05 am

Ahh, what a great idea!! I was wondering how it would be in a pie/torte form. :) Thanks for sharing!


Melissa Torres May 27, 2018 at 11:35 pm

Time to try these treats out! Thanks for the recipe.


dannie May 28, 2018 at 4:14 am

thanks for sharing this lovely recipe.


LemonPi May 29, 2018 at 7:39 am

Oh YES PLEASE. If I pour the whole batch into a baking pan it counts as one serving, right?!


Angela (Oh She Glows) May 29, 2018 at 11:44 am

Yes that’s definitely how it works! ;)


Holly Romero June 1, 2018 at 12:31 pm

What kind of popsicle molds did you use?


Angela (Oh She Glows) June 2, 2018 at 11:20 am

Hey Holly, I used these ones: love them!


Cassie Thuvan Tran June 3, 2018 at 4:59 pm

How delicious!! Would peanut butter powder mixed with a little water work well as a nut butter substitute?


Angela (Oh She Glows) June 4, 2018 at 9:41 am

Hey Cassie, I’ve found that water in popsicles makes them quite icy, so if you made this swap they wouldn’t be nearly as fudge-like in texture. Hope this helps :)


hellen June 5, 2018 at 4:54 am

aaawww this is so lovely


Regina June 5, 2018 at 7:19 am

Angela, I love, love, love your recipes…. The only thing I wonder is how you stay so slim!!! with all this gorgous food. I don’t, what a pity. Vegan food – as much as I love it – makes me put weight on and although I would never change back to animal products, I still have to take care in order to avoid me being 100 kg or so.


Angela (Oh She Glows) June 5, 2018 at 7:51 am

Thanks for your kind words about my recipes! So happy you enjoy them.
I definitely have to be mindful of the treats I consume, especially when testing! I do try to consciously balance out these kinds of days with light meals. :)


Nicole W. (Oh She Glows Recipe Tester) June 5, 2018 at 11:25 am

Hi Regina!

Over the past few years, I have lost over 100lbs. Struggling with being so heavy and fighting an autoimmune disease, I felt awful all the time. One afternoon, I saw a cookbook in a shop called The Oh She Glows Cookbook and thought, “Yes. I want to glow”. I grabbed that book, bought it without even peeking inside, and began my health journey. A few years later, when I discovered I was to become part of the osg team as Recipe Tester, I screamed and jumped up and down. Yes, I did!
Angela’s blog, books and app provide me with nourishing recipes that I incorporate into my healthy lifestyle plan everyday. Some of the recipes are calorie dense, but can be balanced by a “light meals” as Angela does.
Here are a few tips that I employ that help me to maintain a healthy weight while following a plant-based diet without the “gain” you mentioned :)

– where it doesn’t alter the recipe flavour too much, sub water for some of the oil in dressings and sauces (I find 1/3 works). Same for canned coconut milk…use light coconut milk where you can.

– where calorie dense ingredients are optional, opt out

– minimize recipes that are nut-heavy, maximize the veggie-centric ones

– because osg recipes taste so darned incredible, I am smart about portions; generally, I eat a portion, refrigerate a portion and freeze the rest of the recipe individual portions for another day. This helps with my lifelong bad habit of over-eating.


Regina June 7, 2018 at 1:08 am

Angela and Nicole,
Thanks for your sweet replies. I will keep everything in mind. And yes, I was “too heavy” for the first 50 years of my life and now I enjoy eating phantastic food and letting go all the dreary thoughts about controlling my weight twice a day. And tadaaa: It is no longer necessary. I found out that my greed for sweets has nearly completely vanished by eating fruit and overnight oats with vanilla and I am in a way satisfied by my food that I was not all the years before. It was a journey up to here, having started in March 2014 (before I was vegetarian and consumed lots of sandwiches with cheese, pasta with olive oil and pesto etc.) and I think I can say that I am on my way now. With 55!! I am still too heavy but it decreases as much as my happiness increases. I would never ever miss this feeling of glowing from the inside out. Hugs and greetings from Germany!


Justine June 12, 2018 at 1:42 am

I live in a very humid envirioment, so baking never goes as planned – especially getting things to rise in the oven.

I read somewhere that putting the cookie dough in the fridge overnight can help cookies come out right (if you live in a humid place like me) Do you know if thats true?


Angela (Oh She Glows) June 13, 2018 at 8:10 am

Hey Justine, That’s so interesting! I haven’t heard that before, but maybe another blog reader can weigh in.


Jen July 7, 2018 at 4:25 pm

Hi Justine! Cookie dough in the fridge or even freezer before baking will probably help them form spreading out too much on you if that’s what you find happens. :). They stay fluffier almost


Kamaldeep June 13, 2018 at 5:59 am

OMG These look divine!!! I need to make them this weekend!


Rachel June 14, 2018 at 10:52 pm

Can’t wait to try it! What do you recommend using instead of the almond flour since I don’t eat almonds? Thanks so much!


Angela (Oh She Glows) June 21, 2018 at 1:34 pm

Hey Rachel, I haven’t tried it but you may be able to use a bit more oat flour :)


Christina June 15, 2018 at 1:52 pm

Run, don’t walk, to the kitchen to make these ASAP! Literally the best tasting frozen dessert I’ve had in a long time (quite possibly ever…although your frozen peppermint patty cake is a close second!) Anyway, I only have one set of the mini molds so I filled those and was able to then fill four of my larger (normal-size) Zoku popsicle molds. Ok – it’s not even dinner time yet and I’ve already enjoyed TWO…not one.. of the larger pops, eeek!!! My one-year old is also obsessed with this special treat. Honestly, I don’t know who wouldn’t be. Thank you Angela for sharing this new summer time must-have!


Angela (Oh She Glows) June 18, 2018 at 7:54 am

Aww thank you so much Christina! Your review made my day :) I need to make another batch asap! This heat is putting me in a popsicle mood.


Heather June 28, 2018 at 12:38 pm

Would these be good just wit the fudge pop part (no cookie dough)?


Angela (Oh She Glows) June 29, 2018 at 7:36 am

Hey Heather, yes absolutely! The fudge pop mixture is amazing as just a fudge pop. :) Mmm drooling just thinking about it!


sumit July 3, 2018 at 2:45 am
Recipe Rating:

Delicious! I didn’t have molds so I just made it in an 8 in square pan and then cut it into bite-sized morsels after freezing. I did a layer of chocolate, sprinkled on the cookie dough bits, then finished off the chocolate. I lined the pan with aluminum foil which was a bit hard to get off but I managed.


Rose July 10, 2018 at 8:07 pm
Recipe Rating:

These are amazing. I used regular popsicle sticks and with the leftover just put parchment in a container with the cookie on bottom and chocolate on top. All of it is sooo good. Thank you so much for all your wonderful recipes.


Angela (Oh She Glows) July 11, 2018 at 3:10 pm

I love that tip, thanks Rose! So glad you love them. They are my fave :)


Carly July 16, 2018 at 7:44 am
Recipe Rating:

Oh my gosh, thesee look amazing. I will try them but with cocoa nibs instead of the dark chocolate as I’m sugar free! Wish me luck!


Angela (Oh She Glows) July 16, 2018 at 7:49 am

Hey Carly, I’d love to hear how the cocoa nibs go if you try them out!


Coffee Lover July 21, 2018 at 9:17 pm
Recipe Rating:

Delicious. Thank you for sharing a terrific — and easy — recipe!


Ridhisha July 25, 2018 at 5:54 am

OMG! this looks so delicious!


Kristie August 13, 2018 at 2:43 pm

Looks and sounds amazing! Can I leave out the oat flour or sub it with something else grain-free, do you think? Thanks!


Angela (Oh She Glows) August 20, 2018 at 5:58 am

Hey Kristie, you might be able to use more almond flour until the right consistency is achieved. Or use a small amount of coconut flour (I say small amount as it absorbs moisture so quickly). I hope this helps and I’d love to hear how it goes if you try it out.


Shilpa November 17, 2018 at 7:13 am

Looking Fab!! I will try them but with peanut butter instead of the almond butter. Is it a better idea?


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