Irresistibly creamy and rich, this no-bake Cookie Dough Fudge tastes just like a spoonful of classic cookie dough—only in melt-in-your-mouth fudge form. It’s naturally dairy-free, vegan, gluten-free, and comes together with simple pantry ingredients. I love how easy it is to prepare—no baking, no fancy tools, and absolutely no stress. It’s the perfect treat for satisfying my sweet tooth without compromising on clean ingredients.
Why You’ll Love This Recipe
I love how this recipe delivers all the nostalgic flavors of cookie dough in a smooth, fudge-like texture. It’s quick to make, uses wholesome ingredients, and stays soft and satisfying straight from the fridge or freezer. Whether I’m making it for a quick weeknight dessert or preparing a batch for a holiday treat platter, this fudge never fails to impress. It’s perfect for anyone looking for a plant-based, refined sugar-free indulgence that doesn’t sacrifice taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (or almond butter)
1/4 cup coconut oil
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup almond flour (or oat flour)
1/4 cup mini chocolate chips
Directions
I start by lining a small loaf pan or container with parchment paper so the fudge is easy to remove later.
In a medium bowl, I gently melt together the peanut butter, coconut oil, and maple syrup until smooth.
I stir in the salt, vanilla, and almond flour until everything is well combined. Then, I let the mixture cool slightly.
Once it’s at room temperature (not hot), I fold in the mini chocolate chips.
I spread the mixture evenly into the prepared pan and smooth out the top.
I refrigerate it for at least an hour, or until it’s firm enough to slice.
Once set, I cut it into squares and enjoy!
Servings and timing
This recipe makes approximately 10 squares.
Prep Time: 5 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Calories per square: 130 kcal
Variations
I like switching things up by using almond butter instead of peanut butter for a milder flavor. If I’m feeling indulgent, I sometimes mix in chopped nuts, shredded coconut, or a swirl of melted dark chocolate. For a nut-free version, sunflower seed butter and oat flour work really well. If I want a lower-sugar option, I use sugar-free chocolate chips or reduce the maple syrup slightly and compensate with a splash of non-dairy milk.
Storage/Reheating
I store the fudge in an airtight container in the fridge for up to a week. For longer storage, I freeze the squares in a single layer and then transfer them to a sealed bag or container—perfect for grabbing one whenever I need a sweet bite. There’s no reheating required—just let it sit at room temperature for a few minutes if it’s too firm straight from the freezer.
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FAQs
Can I make this nut-free?
Yes, I use sunflower seed butter and oat flour to make a nut-free version. It still turns out creamy and delicious.
Do I need to cook the flour?
No cooking is necessary—almond flour and oat flour are safe to eat raw and blend smoothly into the fudge.
Can I use honey instead of maple syrup?
Yes, honey works, but it will alter the flavor slightly and may not be vegan if that’s important to me.
What type of chocolate chips should I use?
I usually go for mini dairy-free chocolate chips, but any type—dark, semi-sweet, or even chopped chocolate—will work.
Can I double the recipe?
Absolutely. I double the ingredients and use an 8×8 pan instead of a loaf pan for a thicker batch that serves more people.
Conclusion
This Cookie Dough Fudge is one of my go-to recipes when I want something indulgent yet made with better-for-me ingredients. It’s quick, creamy, full of nostalgic flavor, and incredibly easy to customize. Whether I’m sharing it with friends or keeping a stash in the freezer for myself, I always find myself coming back to this sweet little treat.
📖 Recipe:
Print
Cookie Dough Fudge
- Total Time: 1 hour 5 minutes
- Yield: 10 squares
- Diet: Vegan
Description
Irresistibly creamy and rich, this no-bake Cookie Dough Fudge delivers all the nostalgic flavors of cookie dough in a melt-in-your-mouth, fudge-like texture. It’s vegan, gluten-free, dairy-free, and made with wholesome pantry staples—perfect for a quick, indulgent treat.
Ingredients
1/2 cup peanut butter (or almond butter)
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 tsp salt
1 tsp pure vanilla extract
1/2 cup almond flour (or oat flour)
1/4 cup mini chocolate chips
Instructions
- Line a small loaf pan or container with parchment paper for easy removal.
- In a medium bowl, gently melt together the peanut butter, coconut oil, and maple syrup until smooth.
- Stir in the salt, vanilla extract, and almond flour until well combined.
- Let the mixture cool slightly to room temperature.
- Fold in the mini chocolate chips.
- Spread the mixture evenly into the prepared pan and smooth the top.
- Refrigerate for at least 1 hour, or until firm enough to slice.
- Once set, cut into squares and enjoy.
Notes
Use almond butter for a milder flavor or sunflower seed butter for a nut-free version.
Add-ins like chopped nuts, shredded coconut, or melted dark chocolate can enhance flavor and texture.
Use sugar-free chocolate chips or reduce maple syrup for a lower-sugar option.
Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
