Desserts · Gluten-free · Holidays · Oil-free · Snacks

Double Chocolate Chip Cookie Fudge

     This post is also a no bake cookie!  Well, actually, this treat is more like a fudge or no bake doughnut hole in texture.  It’s got a ton of delicious chocolate chip cookie flavor inside AND out, though!
That’s right.  It’s a chocolate chip cookie dough fudge bite covered in a chocolate chip cookie coating.  What more could you want?  It’s also kinda healthy, too.  Holiday win.

I thought of this recipe when I thought to myself, “A chocolate chip cookie dough ball would be fantastic right now.”  There is the whole process of making cookie dough that I didn’t want to partake in at the moment, however.  Instead, I decided to bite the bullet and do it.  But, I made my life easier and just threw everything in the food processor.  What a great idea!

     These cookie dough fudge balls come together pretty quickly, so feel free to double or triple the recipe to feed more friends.  These travel well, too.  They’re oil-free, low in sugar, and gluten-free too!  I used chickpea flour in them to boost the protein content and to give them a nice toasty color. If you don’t like the chickpea flavor the flour imparts, just swap out a different flour!  Whichever you prefer, really.
Also, feel free to use any chocolate chip you like.  I use dairy-free chocolate, but there are varieties out there that are soy-free if you need.
I’m on a roll with these no bake cookie recipes!  I promise I’ll give you some baked ones, too…it’s rare that I don’t bake during this time of year, but it’s nice to switch it up!  ^_^

Double Chocolate Chip Cookie Fudge

Yield: about 7 bites, depending on the size
Free from: Gluten, Oil*



  • 2 Tb flax meal
  • 1 cup unsweetened shredded coconut
  • 1/3 cup coconut sugar/vegan sugar
  • 2 Tb maple syrup
  • 1/2 tsp vanilla paste/extract
  • 2/3 cup chickpea flour/flour of choice
  • 3 Tb vegan chocolate chips


*omit if you want a truly oil-free treat!


  1. In a large food processor, place the shredded coconut, vanilla, and coconut sugar.  Process for about 4 minutes, or until the coconut is very fine.
  2. Add the rest of the ingredients for the fudge into the processor and pulse until everything clumps together and creates a cookie dough consistency.
  3. In a blender (or you can use a plastic bag and rolling pin), pulse the cookies and rice cereal until they create a breadcrumb texture.  Pour the mixture onto a plate.
  4. Scoop about 1 tablespoon sized spoonfuls of fudge batter (an ice cream scoop works best) and place them into the coating mixture.
  5. Roll each fudge ball in the coating and cover completely.
  6. Once all the balls are coated in the cookie crumb, serve and enjoy!  These are great as-is, on ice cream, or any other fun way you can think of!

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