Looking for more no-bake treats? Try my no-bake chocolate cheesecake, healthy cookie dough, and chocolate tart next. How does chocolate fudge enveloped in melted chocolate sound? If it sounds right up your alley, I have you covered! Inspired by my no bake brownie bites, I adapted their texture to make them even smoother and fudgier; then I added an extra layer of chocolate to really take them up a notch and you are left with foolproof fudge cookies.
Why I love this recipe
They take 5 minutes to make. The hardest part is waiting for the final cookies to firm up in the freezer. 4 ingredients. All you need is Nutella, maple syrup, coconut flour, and chocolate chips. Secretly healthy. There’s no refined sugar, eggs, or gluten called for in this recipe, yet you’d never guess by how chewy and flavorful they are. No fancy kitchen equipment. No blender, no stand mixer, nada. Just a couple of bowls and a tray to hold the cookies.
Ingredients needed
Homemade Nutella. For the fudge filling, of course! To keep these cookies healthy, I used homemade healthy Nutella since traditional Nutella has too much sugar and dairy. If you’d like another chocolate spread alternative, use chocolate hazelnut butter or chocolate peanut butter. Maple syrup. To give the filling moisture and bind the ingredients. Maple syrup is my preference for sticky sweeteners, but honey and agave nectar will also work. Coconut Flour. This holds the filling together. If you don’t follow a low-carb or grain-free diet, you can replace this with oat flour. Chocolate Chips OR chocolate. To coat the cookies with! I used semisweet chocolate chips, but any kind will do.
Find the printable recipe with measurements below. “These cookies are so easy and so delicious- love your homemade chocolate spread” – Suzanne
How to make no-bake fudge cookies
Step 1- Prep. Line a baking sheet with parchment paper. Step 2- Mix the cookie dough. In a large bowl, combine the chocolate spread, syrup, and coconut flour. Stir until a smooth batter forms. If the batter is too thick, add more syrup or milk. Step 3- Shape and chill. Using your hands, form small balls of cookie dough. Place them on the lined tray and press into a small cookie shape. Then, freeze them for at least 20 minutes or until firm. Step 4- Coat in chocolate. Melt the chocolate chips. Once smooth and fully melted, remove the cookies from the freezer. Using two forks, dip each cookie in the melted chocolate until covered. Repeat with the remaining dough, then refrigerate the cookies until the chocolate coating is firm.
Arman’s recipe tips
Lightly wet your hands. The fudge dough will be quite sticky, so use a little water to prevent it from sticking to your fingers, or use a cookie scoop. Get the property consistency. The dough should be soft but able to hold its shape. If it’s too thick, add a little unsweetened almond milk. If it’s too thin, add a little more coconut flour. Make sure the cookies are firm before coating them in chocolate. Trust me, the last thing you want is for your cookies to fall apart in the bowl of melted chocolate. Refrigerate the cookies on a wire rack. So the chocolate coating remains intact and they firm up quickly.
Storage instructions
To store: Cookies can be stored at room temperature, provided the chocolate coating is firm. They will stay fresh in an airtight container for up to 2 weeks. If the chocolate coating is thin, it’s best to store them in the fridge.
Fold in some mix-ins, like chopped nuts, dried fruit, or peanut butter chips. Add flavor. Fold in one teaspoon of vanilla extract, peppermint extract, or coffee extract. Top the cookies with coarse sea salt or dust them with unsweetened cocoa powder.
To freeze: Leftover no-bake chocolate cookies can be stored in a freezer bag and kept frozen for up to 6 months.
More cookies you’ll love
Tiramisu cookies Marshmallow cookies Chocolate coconut cookies Or any of these cookie recipes
Originally published August 2020, updated and republished June 2024
