6 ingredient healthy no bake peanut butter fudge cookies! This easy to make vegan, gluten free, low carb, and dairy free dessert recipe is full of wholesome ingredients like coconut flour, peanut butter, and maple syrup. These freezer fudge cookies will be your new favorite treat!
Best Ever Healthy No Bake Fudge Cookies
Peanut butter desserts have always been my favorite. They are nutty, creamy, and always delicious. And what better way to enjoy a peanut butter dessert than in a no bake chocolate fudge cookie!
These fudgy and smooth peanut butter patties are covered in a crunchy dark chocolate shell, making each bite melt in your mouth.
These little treats are made with healthier ingredients and are vegan, grain free, and gluten free. I just love enjoying these freezer cookies after dinner or even as a late afternoon snack. My family and I devoured the entire batch in two days!
I’m warning you now… these are so addictive!
What makes these no bake peanut butter cookies healthy?
You only need a few very simple ingredients for this dessert recipe. There are no preservatives, added sugars, or random ingredients!
The base of these fudge cookies are:
- Peanut butter
- Coconut flour
- Maple syrup
- Cocoa powder
This means that they are low sugar, dairy free, gluten free, and refined sugar free.
When you eat one of these fudgy cookies, you’re getting a hearty dose of protein and healthy fats from the peanut butter. The coconut flour provides both lots of fiber and makes these no bake cookies grain free. Plus you even get an extra dose of healthy fats from the coconut oil.
Definitely dessert, snack, and breakfast worthy.
A healthier chocolate peanut butter fudge recipe.
Every single ingredient used to make healthy no bake peanut butter fudge cookies was hand selected to create the healthiest dessert possible.
I use peanut butter all the time in healthy baking recipes. It contains healthy amounts of protein, antioxidants, and magnesium.
This is just the best all-natural sweetener! It tastes delicious and doesn’t include nearly as much sugar as processed white sugar.
When choosing my chocolate, I like to go for all-natural and organic brands. Ones that do not have preservatives or artificial ingredients!
When compared to all-purpose flour, coconut flour is far more nutrient-rich. In fact, this type of flour contains protein, fiber, calcium, and iron. Plus it is grain free and gluten free!
Easy substitutions for grain free fudge cookies
You guys probably know by now that I love simple and easy recipes! If you don’t love every ingredient in this one, I am here to help you out with a list of the very best substitutions!
Maple syrup: Simply substitute with honey or your other favorite liquid sweetener!
Coconut Flour: If you do not have coconut flour, you can substitute with more almond flour in a 1:3 ratio (meaning 3 Tbs of almond flour for every 1 Tbs of coconut flour).
Peanut Butter: If you are allergic to peanuts, you can used any nut butter you love!
What you’ll need to make chocolate fudge cookies
For this easy no bake dessert recipe, you’ll only need a couple of kitchen tools making the clean up super easy! You’ll need a mixing bowl to make the vegan fudge and a freezer to set them.
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Stirring Utensil
- Measuring cups: 1/4 tsp, 1 Tbsp, 1/3 cup, 1/2 cup.
How to make vegan peanut butter fudge cookies
My favorite thing about this simple and easy no bake cookie recipe (besides the taste of course) is how easy they are to make! This recipe is the absolute perfect healthy dessert; plus, these vegan cookies are grain free, gluten free, and low carb!
First, line a baking tray that will fit in your freezer with parchment paper.
Then, in a large bowl, combine peanut butter, maple syrup, cocoa powder, and coconut flour.
After that, roll 8 – 10 balls and gently flatten to a thick patty shape. Don’t make them too thin! And freeze for 15 minutes.
Meanwhile, let’s prepare the crunchy chocoalte shell. First, add your favorite chocolate and coconut oil into a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Continue this process until your chocolate is completely melted.
Once cookies are ready, dunk each one into the chocolate and fish out using two forks or spoons. Then, freeze for additional 20 minutes to set chocolate.
Enjoy your plant based peanut butter fudge cookies and store in the fridge for best results!
How to store extra vegan peanut butter fudge cookies
Make extra no bake peanut butter cookies? No worries, I love to save my extras in a sealed airtight container in the refrigerator for 4 to 5 days! You can also freeze these cookies for up to 3 months. Before enjoying, defrost for 15 minutes at room temperature.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Looking for other tasty cookie recipes? Check these out!
- Chewy Orange Chocolate Chip Oatmeal Cookies
- Healthy Gingerbread Sugar Cookies
- Healthy Chewy Snickerdoodle Cookies
- Apple Pie Oatmeal Cookies with Maple Glaze
Healthy No Bake Peanut Butter Fudge Cookies
- ½ cup creamy peanut butter
- ¼ cup 100% maple syrup
- 2 Tbsp cocoa powder
- 2 Tbsp coconut flour
- ¼ tsp salt, if using unsalted peanut butter
- ⅔ cup chocolate chips
- 2 tsp coconut oil
- Line a baking tray that will fit in your freezer with parchment paper.
- In a large bowl, combine peanut butter, maple syrup, cocoa powder, and coconut flour.
- Roll 8 - 10 balls and gently flatten to a thick patty shape.
- Freeze for 15 minutes.
- Meanwhile, add chocolate and coconut oil into a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Continue this process until your chocolate is completely melted.
- Once cookies are ready, dunk each one into the chocolate and fish out using two forks or spoons.
- Freeze for additional 20 minutes to set chocolate.
- Enjoy and store in the fridge!
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