No bake fudge cookies are a delicious and simple 4 ingredient no bake recipe that is secretly healthy! Made without oatmeal and without peanut butter, these cookies use a homemade Nutella!
When it comes to no bake cookies, we love classic no bake cookies, chocolate no bake cookies, and these Nutella no bake cookies.
Think about it this way- A delicious chocolate fudge covered in chocolate and in a cookie shape. Yep, these are exactly what these no bake fudge cookies are.
I was inspired to make these cookies after making no bake brownie bites. I adapted the texture to make them even smoother and fudgier, before giving them a dose of chocolate. These cookies literally take 5 minutes to make, and the hardest part is waiting for the chocolate coating to firm up- but it won’t be longer than 20 minutes, I promise!
These no bake Nutella cookies have been a savior, especially when an old housemate was doing the weight watchers challenge. They needed a healthy chocolate fix, without sacrificing their good work, and these no bakes fit the bill.
While they have “Nutella” in their name, I actually didn’t use any of the famous spread. Instead, I used my homemade Nutella, which is not only vegan and sugar free, but is totally keto and low carb!
How do you make no bake Nutella cookies
- Homemade Nutella– I used homemade Nutella to keep these cookies healthy, as traditional Nutella contains too much added sugar and dairy. If you’d like another chocolate spread alternative, you can use chocolate hazelnut butter or even chocolate peanut butter.
- Sticky Sweetener– I used keto maple syrup, but you can use traditional maple syrup, agave nectar, or even honey. The sweetener helps keep the filling fudgy, while also giving extra sweetness.
- Coconut Flour– This is what holds the filling together. If you don’t follow a low carb or grain free diet, you can replace this with oat flour.
- Chocolate Chips OR chocolate– To coat the cookies with! Any chocolate that melts will work!
Start by mixing together your Nutella, syrup, and coconut flour, until combined. You want the fudge filling to be smooth, but thick enough to form into balls. Using your hands, form small balls of dough and place onto a lined plate. Press each ball into a cookie shape and place it in the freezer. While the cookies are freezing, melt your chocolate. Once melted, use two forks and dip the chilled cookies in the chocolate, until completely covered. Once all the cookies have a chocolate coating, refrigerate until firm.
Tips for perfect no bake fudge cookies
- If your cookies pre-chocolate coating is soft, keep them in the freezer longer. The last thing you want is for your cookies to fall apart once you dip them in chocolate.
- When forming the cookies, lightly wet your hands. The fudge won’t stick to your fingers and you’ll be able to form them into balls.
- If your fudge filling is too thick, thin it out with some milk or more syrup. If it is too thin and hard to form into balls, add more coconut flour.
- For added texture, fold through some chopped nuts to the filling.
Storing and Freezing No Bake Cookies
- To store: Cookies can be stored at room temperature, provided the chocolate coating is firm. They will keep well covered, for up to 2 weeks. If the chocolate coating is thin, it’s best to store them in the refrigerator.
- To freeze: Leftover no bake fudge cookies will keep well in the freezer for up to 6 months.
More healthy cookies to try
- Birthday Cake Cookies
- Flourless Sugar Free Cookies
- Peanut Butter Cookies
- Almond Butter Cookies
- Brownie Cookies
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No Bake Fudge Cookies
- 2 cups homemade "Nutella"
- 1/2 cup sticky sweetener of choice * See notes
- 3/4 cup coconut flour
- 2 cups chocolate chips of choice ** See notes
- Line a large plate or tray with parchment paper and set aside.
- In a large mixing bowl, combine your chocolate spread, syrup, and coconut flour. Mix until a smooth and thick batter remains. If the batter is too thick, add more syrup or some milk.
- Using your hands, form small balls with the cookie dough. Place on the lined plate/tray and press into a small cookie shape. Place into the freezer to firm up.
- Melt your chocolate chips of choice. Once melted, remove the cookies from the freezer. Using two forks, dip each cookie in the melted chocolate until completely covered. Refrigerate until the chocolate coating has firmed up.
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Do you have a recipe for an acceptable chocolate spread for this recipe that doesn’t use hazelnuts? Like a homemade sugar free, low carb one? All I can find is the link for the hazelnut spread. Thanks for sharing all your recipes!
You can buy store bought ones, I’ve only used this!
Love that gooey fudgy texture!!! 🙂
I love that beautiful fudgy texture – looks so tempting and melt-in-your-mouth!
What is the sticky sugar??????
Hi! It is a liquid sweetener like maple syrup. I’ve linked to it in the post.
Although these look Delish, maple syrup is sugar!
This uses keto maple syrup, which has no sugar.
Is it possible to use almond flour instead of coconut flour? Or will that not have the same effect?
Haven’t tried 🙂