by Gale Compton
As a kid my mom made this recipe with 3 cups of white sugar, 1/2 cup butter, cocoa, milk and peanut butter. We called them, Yum, Yums. I have continued to make this recipe but with healthier ingredients. When a chocolate craving hits, this is our family’s “go to” recipe. Unbaked Fudge Cookies are super easy to make and only takes a few minutes to prepare.
NOTE The fats in this recipe come primarily from the coconut milk which are healthy fats. Yields: 24 | Serving size: 1 | Calories: 226 | Total Fat: 10 gm | Saturated Fats: 4 gm | Trans Fats: 0 gm | PointsPlus: 6 | Previous Points 5| Cholesterol: 1 mg | Sodium: 4 mg | Carbohydrates: 30 gm | Dietary fiber: 4 gm | Sugars: 9 gm | Protein: 6 gm
- 2 cups (bittersweet or dark) chocolate chips, Enjoy Life Chips are Gluten & Dairy Free and Vegan, SunSpire Chips are grain sweetened
- 1/4 cup sucanat (optional coconut palm sugar or Wildflower honey)
- 1/2 cup canned coconut milk
- 1/2 cup natural peanut butter, I use extra-crunchy
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats, optional are Gluten-Free Oats
In a large heavy saucepan, combine chocolate chips, sweetener and coconut milk. On medium-low heat, allow chocolate to melt while stirring every few minutes. Keep a close watch on the mixture making sure it doesn't burn. When chocolate is completely melted, remove from heat. Add vanilla and peanut butter, stir to combine. Fold oats into mixture and stir to combine.
TIP Mixture can also be added to a cake pan lightly sprayed with non-stick cooking spray (this method is easier and less messy). Spread evenly, cool to room temperature and refrigerate until set, about 4 hours. Cut into small squares before serving.
Using a tablespoon, drop cookies onto a piece of wax paper or parchment paper and shape into irregular balls. Allow to cool completely before placing in a container with lid. Note: Cookies will continue to get firm after being refrigerated. Refrigerate for up to 3 days.