Cookie Dough Fudge

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Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!

Hello from a cookie dough obsessed gal who just found the most dec-a-dent new way to cookie dough and had to share it with you IMMEDIATELY. You know the grainy, flour-y, could-be-a-cookie part of cookie dough? This recipe has replaced that texture with a silky, stretchy, creaminess reminiscent of homemade candy that your mouth will adore. But the chocolate chip part of cookie dough is still VERY much present and abundant, don’t you worry.

How To Make Cookie Dough Fudge

Don’t let the “homemade candy” thing I mentioned earlier scare you. Yes yes, traditional homemade fudge involves butter and boiling and thermometers and other such pesky things. We aren’t getting into all that. We are only using SIX easy ingredients, all on the healthier side than most fudge recipes you will find, and only a minute of boiling/stirring effort.

Dairy-Free Fudge Ingredients

  • Nut or seed butter. I used tahini in the batch pictured here, and it’s delicious (as long as you like tahini, you will taste it!) Raw cashew butter would be the ultimate option with the most “cookie dough” ish flavor, but it’s a bit pricey. So almond butter or SunButter would work, or even peanut butter if you’re a real PB lover.
  • Sweetener. Any liquid sweetener you love, I personally used agave. Maple syrup or honey would be equally as good here.
  • Coconut cream. Not milk, cream. From a can. My favorite brand for this is Edward and Son’s, especially their Simple line made without added gums. If you’ve ever opened a can of coconut milk or cream to find it lumpy or watery and unusable, you know that picking a reliable brand is important here. Refrigerate overnight before using and scoop out just the solid part.
  • Vanilla extract and salt. Essential ingredients for most any dessert, but especially for achieving that cookie dough flavor profile.
  • Chocolate chips. I prefer mini since we will be slicing these into small two-bite squares. But any kind will work, I used semi-sweet.

Cookie Dough Fudge Step-by-Step

  1. First we melt together the 3 basic ingredients: nut butter, sweetener, and coconut cream. You can do this in the microwave or on the stovetop. We aren’t trying to boil it down, just melt and combine so a minute or so of boiling and stirring is plenty.
  2. Next, off of the heat, add in the vanilla and salt.
  3. Then transfer to a heat proof bowl to cool before adding the chocolate chips (otherwise you will end up with chocolate fudge!). I also recommend vigorously risking the mixture here to make sure there is no oil separation happening, it should be very smooth.
  4. Once the fudge mixture is cool to the touch, stir in the chocolate chips.
  5. Transfer to a small dish, and freeze overnight.
  6. Then slice and enjoy!

More Healthy Fudge Recipes You’ll Love

  • Rocky Road Fudge
  • Healthy Chocolate Fudge
  • Medjool Date Pumpkin Fudge
  • Crazy Fruity Fudge Bars


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Cookie Dough Fudge

4 from 1 reviews

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 15 squares 1x
  • Category: fudge
  • Method: freezer
  • Cuisine: american

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Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!



  • 1/3 cup (75g) cashew butter or tahini (or any nut/seed butter, those are just my favorites for flavor)
  • 1/4 cup (80g) maple syrup or agave
  • 1/2 cup (115g) coconut cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (90g) mini chocolate chips


  1. Combine nut butter, syrup, and coconut cream in a small saucepan.
  2. Bring to a boil, boil for 1 minute stirring constantly.*
  3. Remove from the heat, and add in vanilla and salt. Whisk vigorously until fully combined and smooth.
  4. Transfer to a bowl and refrigerate for 30 minutes to cool.
  5. Once the mixture is cool to the touch, stir in the chocolate chips.
  6. Transfer to a small pan or silicone mold. Freeze overnight.
  7. Enjoy directly from the freezer (it will be perfectly fudgy, not frozen in consistency!)


*Alternatively you can melt the first three ingredients in the microwave for ~60 seconds, then whisk till smooth and proceed with the rest of the recipe as written.

Keywords: vegan, dairy free, freezer, tahini, healthy, summer, no bake, chocolate chip

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