Unbaked Fudge Cookies
A skinnier version then the original, these cookies will have you begging for more and not feel an ounce of guilt.
Servings: 24 people
Calories: 226kcal
Ingredients
- 2 cups chocolate chips we used Enjoy Life brand
- 1/4 cup coconut sugar
- 1/2 cup coconut milk
- 1/2 cup natural peanut butter we used extra-crunchy
- 1 teaspoon vanilla extract
- 3 cups quick oats
Instructions
- In a large saucepan, combine chocolate chips, coconut sugar and coconut milk. On 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 the mixture and stir to well.
- 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.
Notes
TIP Mixture can also be added to a cake pan. Lightly spray with non-stick cooking spray and spread evenly, cool to room temperature and refrigerate until set, about 4 hours. Cut into small squares before serving.
The fats in this recipe come primarily from the coconut milk which are healthy fats.
Nutrition
Serving: 1each | Calories: 226kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 4mg | Fiber: 4g | Sugar: 9g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8