Guilt Free Cookie Dough “Fudge” (healthy enough to eat for breakfast!)

I’ve been trying to figure out ways to add more coconut oil to my diet. Since I’m pregnant, I’m a bit hyper-focused on nutrients and food. I’m not being obsessive about it, but I’m paying close attention and really trying to incorporate certain key foods. I’ll address that directly soon with a list, but right now, I’ll just share a recipe that’s helping me get more of what I want (and be really happy too because it tastes amazing!).

I don’t eat a lot of nuts, but when I do, I buy them raw, soak/sprout them, and then dehydrate them.

A couple days ago, I made almond butter with almonds I had just dehydrated, and I had an idea for what to use it in to try and increase both my coconut oil and gelatin intake. *The thing with this almond butter is that it is a little drier than normal almond butter you buy in the store—so if you make this recipe, you might have to adjust (decrease) the amount of oil you use or increase the amount of gelatin.

cookie dough fudge

Cookie Dough Fudge

1/2 cup almond butter*
1/2 cup coconut oil (room temp–solid but still scoopable) – I like to buy coconut products here
1/2 cup collagen hydrolysate (gelatin that doesn’t gel when it gets wet — buy it here)
1/4 tsp vanilla extract
1-2 Tbsp maple syrup (I use grade B)
a few pinches of himalayan crystal salt (or good quality sea salt)
1 cup mini chocolate chips (I use this kind–they don’t have weird junk in them like soy lecithin)

In food processor, mix almond butter and gelatin. It will be dry and crumbly.


Add coconut oil, vanilla, and maple syrup. Mix until well combined. Pour into a mixing bowl, and stir in chips. You can spread this in a pan and refrigerate for fudge, or use the batter for fillings, sandwich cookies, ice cream mix-in, etc! It’s soft and like cookie dough if you don’t refrigerate it, and if you do it gets firm (due to the coconut oil) and has a fudge texture.

You could probably use protein powder instead of the gelatin, but I’m not sure and I haven’t tried it, so try that at your own risk!


Why I’m in love with the ingredients:

Almonds are high in vitamin E
Coconut oil is high in MCT’s and lauric acid (see more here and here)
Gelatin is a great sources of amino acids and helps to build collagen (see more here and here)

I gave this to Dave and didn’t tell him what was in it—I asked him what it tasted like. His answer was, “Chocolate chip cookie dough,” and his facial expression said, “Duh, why are you asking me this?” Then I told him what the ingredients were and he told me I’m a genius. Ha. I think I now have a bigger fan than my mom. It’s quite nice, actually 🙂

If I were in a coffee drinking stage of life, I’d eat this for breakfast with coffee on my patio. But that reminds me… I have something new I’m going to do with coffee. I’ll share it with you later next week if it works!

14 thoughts on “Guilt Free Cookie Dough “Fudge” (healthy enough to eat for breakfast!)”

  1. Kimberly Dallman

    I’ve been eyeing this recipe for a while now and I whipped it up this evening. I substituted sunflower seed butter for the almond butter since I have to avoid nuts. I also had to refrain from adding chocolate chips due to a sensitivity there. It is very good even with my substitution and omission. However, for added kicks, I separated out a small portion and added a bit of carob powder. Delightful! Thank you for this great recipe idea!

  2. holy batman these are good! please make more recipes like this! using all that gelatin was such a fantastic idea! Thank You!

  3. Hello! I want to make this and was wondering if you have the macros for it(fats, protein, carbs), and approx. how many people does it serve? Thanks!

  4. I don’t track fat, protein, and carbs specifically so I didn’t calculate the exact numbers (although you could at a website like sparkpeople), but it’s high in fat and protein and lower in carbs (not super low though). Because it’s high in fat, it is like other fudge where you don’t need to eat a lot of it to be full–it took two of us 4 days to eat all of it. If you were going to serve it at a party, you’d probably want more than one batch.
    On Wed 12/02/14 16:18 , “Disqus” sent:

  5. I’m thinking of making some for my husband’s birthday but he doesn’t care for maple syrup… would honey work as a substitute? Or is it so minimal you can’t taste it?

  6. I’m late to the party here, but I just thought I’d say, woot woot, these are good! Confession: I like coconut oil, but coconut is not my absolute favorite flavor in the world. So, the next spin around, I subbed in some grass-fed butter instead and it really gave it a true choc. chip cookie dough flavor. So yum! The THIRD time around, I cut the butter down by two-thirds because I thought it was a little too much on my previous go. I also forgot the maple syrup and didn’t miss it. So, for anyone who stops by and thinks, “hmmm, maybe I can sub butter for the coconut oil,” I say, “go for it!” 🙂 Thanks for the great recipe to play with.

  7. Thanks for the comment—so great to know butter works… and actually it does sound way more cookie-dough like! I recently subbed butter in for my pb cup recipe instead of coconut oil and that took it up a few notches too 🙂 Glad you liked this and thanks for letting me know!

    On Mon 27/10/14 22:16 , “Disqus” sent:

  8. Would it be possible to make this vegan by using agar flakes with water in replacement of the gelatin?

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