Quantcast
Search the Site

No Bake Fudge Cookies

No Bake Fudge Cookies

No bake fudge cookies are the classic no bake cookie you remember, made with or without peanut butter—even with or without oats. Naturally gluten free!

No bake fudge cookies are the classic no bake cookie you remember, made with or without peanut butter—even with or without oats. Naturally gluten free!

Recipes for no bake fudge cookies made with butter, milk, sugar, cocoa powder and oats have been around forever. Maybe your grandmother even made them, or your mother. Christy Jordan has a version that her mother made for her that calls for boiling the sugar mixture until it reaches the “softball stage,” which is approximately 240°F. Trying my hand at a family recipe like that can be dangerous territory, since people tend to be rather protective of their way of doing things. (Everybody knows you do it like this, not like that!) But as I went down the rabbit hole of Internet recipes for no bake fudge cookies (or chocolate no bake cookies, if you call them that), I noticed one thing for sure: whatever the recipe, whatever the proportions, there was always no shortage of readers who swore that the recipe, as written, simply didn’t work. I believe that this is because of both a significant difference in people’s stoves (are you using electric or gas? does your stove run hot or cold?) and in people’s cooking equipment (are you using a heavy-bottom saucepan? how large is it? how evenly does it heat?). And since this isn’t a recipe that you can use an objective measure to determine readiness (like a candy thermometer that reads 240°F, for example), it was hard to guarantee success. Until now. (you knew that was coming, right?)

No bake fudge cookies are the classic no bake cookie you remember, made with or without peanut butter—even with or without oats. Naturally gluten free!

I believe that my recipe for no bake fudge cookies will be successful every single time. And here’s why: I add no-bake insurance to my recipe in the form of … chopped chocolate. When you are making anything that is no-bake, you need at least a portion of the recipe to be solid at room temperature. If you were cooking the sugar mixture to 240°F, you’d certainly have that. Against my better judgment (I knew it wouldn’t work!), I did try cooking the sugar mixture to that temperature. And the moment I added the oats to the mixture, I had a bunch of unappetizing, crumbly candy. Just as I had suspected. In the most traditional recipe of this kind, if you overcook the sugar, the mixture is crumbly. Undercook it, and the cookies won’t set up. But add chopped chocolate, and you’ve got yourself some insurance. Chocolate will always be solid at room temperature. See? Chocolate insurance is the very best kind of insurance anyway. Don’t you think?

No bake fudge cookies are the classic no bake cookie you remember, made with or without peanut butter—even with or without oats. Naturally gluten free!

If you’re partial to making these cookies with some peanut butter, you can add about 1/4 cup (64 g) to the recipe when you add the chopped chocolate. Oh, and if you’re avoiding oats, I also made these cookies with 3 cups (90 g) puffed brown rice cereal in place of quick-cooking oats. It’s really a different cookie, but it does work! Now, the recipe do call for quite a bit of sugar, so I tried making it with 1 1/2 cups, instead of the traditional 2 cups. The cookies did set up, but they were a bit softer at room temperature. A few minutes in the refrigerator, though, and they were fine. If you’re looking for quick and easy, chocolatey, chewy no bake fudge cookies that never fail you, go for the 2 cups of sugar. And don’t forget that chopped unsweetened chocolate. You can never have too much insurance!

No bake fudge cookies are the classic no bake cookie you remember, made with or without peanut butter—even with or without oats. Naturally gluten free!
Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: 24 cookies

Ingredients

3 cups (330 g) certified gluten free quick-cooking oats*

1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)

8 tablespoons (112 g) virgin coconut oil or unsalted butter

2/3 cup (5 1/3 fluid ounces) milk (any kind, just not nonfat)

1 1/2 to 2 cups (300 to 400 g) granulated sugar

1/8 teaspoon kosher salt

4 ounces unsweetened chocolate, chopped

*To make the equivalent of quick-cooking oats, I pulse certified gluten free old fashioned rolled oats in a blender or food processor a few times. I have also made this recipe successfully with 3 cups (90 g) puffed brown rice cereal in place of quick-cooking oats. Just be sure to cool the sugar mixture for at least 10 minutes or until no longer hot to the touch before pouring it into the cereal, or the cereal will taste stale as the cookies cool.

Directions

  • Line large baking sheets with unbleached parchment paper and set aside. In a large heat-safe bowl, place the oats and cocoa powder, and toss to combine. Set the bowl aside.

  • In a medium-size, heavy-bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won’t set up as firmly) and salt. Whisking frequently, bring the mixture to a rolling boil over medium-high heat. The mixture will bubble quite a lot. Just continue to whisk. If you used butter, continue to boil for approximately 90 seconds. If you used coconut oil, allow the mixture to boil for a full 2 minutes.

  • Remove the saucepan from the heat, add the chopped chocolate and mix until the chocolate is melted and the mixture is smooth. Create a well in the center of the oats in the large bowl and pour in the sugar mixture. Mix to combine well. The mixture will be thick but soft. Allow it to sit at room temperature for about 10 minutes.

  • Using a medium-size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1-inch apart from one another. Spread each gently into an approximately 2-inch round. Allow the cookies to set at room temperature. After about 30 minutes, you should be able to peel them off the parchment paper. If you used less sugar, place the baking sheets in the refrigerator to help the cookies become firm. Store the finished cookies in a sealed glass container at room temperature or in the refrigerator.

Love,
Nicole

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

Learn More

Subscribe
Back to Top