How To make No Bake Fudge Cookies

No-Bake Fudge Cookies

These are a family fave for many people and are a cookie I am often asked to make. The original recipe called for 2 cups of sugar, but I reduced that amount by 1/2 cup and they're still very sweet. I sometimes add 1 tablespoon of rum instead of vanilla (or in addition to) to give these chocolate, peanut butter and oatmeal treats a bit of a kick. If you put the rum in when the mixture is still very hot but off the heat, the alcohol will cook out and you're just left with the flavor, which isn't strong at all. So if your legs get wobbly and a wicked grin appears on your face, it's more likely the sugar than the booze.
Recipe:
1/2 stick of butter (1/4 cup)
1 1/2 cups of sugar
3 tablespoons of cocoa powder
1/2 cup of milk
1 teaspoon of vanilla (and/or 1 tablespoon rum)
1/2 cup of peanut butter
3 cups of quick oats

Fudgy Brownie Cookies Recipe

Learn how to make the best fudgy chocolate brownie cookies. These cookies are so rich with chocolaty flavor, so delicious and chewy. And of course this recipe is very easy to make.

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More cookie Recipes:
3-Ingredient Peanut Butter Cookies:
Tahini Cookies:
Chocolate Crinkle Cookies:
Nutella Stuffed Chocolate Chip Cookies:
Red Velvet Chocolate Chip Cookies:



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Makes 15-18 cookies
Ingredients:
8oz (225g) Dark chocolate 60-70%
4 tablespoons (60g) Butter
1/4 cup (50g) White sugar
1/2 cup (100g) Brown sugar
2 Eggs
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1/3 cup (40g) All-purpose flour
1/4 teaspoon Baking powder
1 tablespoon Cocoa powder
1 teaspoon Instant coffee

Directions:
1. Place chopped chocolate and butter in a heat proof bowl and melt over a pot with simmering water or in the microwave. Cool to room temperature.
2. In a large bowl, whisk together sugar and eggs. Add the melted chocolate and mix until well combined. Sift flour, cocoa powder and baking powder and mix until combined.
3. Chill in the fridge for 20-30 minutes, until slightly set.
4. Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper.
5. Scoop out 1-2 tablespoons of dough, 2-3 inches apart and place onto prepared baking sheets. Lightly spread the dough into a thin layer.
6. Bake in preheated oven for 10 minutes. The edges should be set but the centers should be slightly gooey. The cookies will come out soft from the oven but will harden up as they cool. Cool for 5-10 minutes, then transfer to a wire rack to cool completely.

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NO OVEN COOKIES | CHOCOLATE CHIP COOKIES | 2 WAYS TO COOK WITHOUT AN OVEN | EP.14

NO BAKE COOKIES
2 WAYS TO BAKE WITHOUT AN OVEN

Ingredients:
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
1pc egg
1tsp vanilla
1 and 1/4 Cup All Purpose Flour
1/2 tsp salt
1/2 tsp baking soda
1cup choco chips or goya

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No Bake Oatmeal Fudge Bars

No Bake Oatmeal Fudge Bars

Today you're going to learn how to make healthy oatmeal chocolate peanut butter bars.

In fact, in this video you'll see how easy it is to make healthy delicious gluten free dessert in 10 minutes or less.

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Here's what you'll learn in today's video:

First, I'll show you how to make the sticky oat mixture, combining together oats, oat flour, honey and coconut oil.

Next, you'll see what it takes to make a chocolate peanut butter fudge in a microwave.

After 2 hours in the fridge, it is ready to be enjoyed. Using a sharp knife cut into squares or bars.

Eat the bars just like that, or serve with homemade banana ice-cream, whipped Greek yogurt or some fresh raspberries or strawberries.

1-ingredient banana ice-cream is so easy to make. Peel and roughly chop the bananas. Transfer to a plastic bowl and freeze for couple of hours. Add frozen bananas into a food processor and blend until smooth. Return to a freezer for half an hour. It's that simple.

For whipped Greek yogurt use 4 parts of plain Greek yogurt, 3 parts of heavy cream and 1 part of honey. Using a hand mixer, mix until fluffy.

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HEALTHY OATMEAL FUDGE BARS RECIPE
Ingredients:
2 cups quick oats (180g)
1 cup ground oats or oat flour (100g)
1 cup chopped walnuts (125g)
1/3 cup honey (115g)
1/2 cup coconut oil (105g)
1 tsp vanilla
1 cup dark chocolate chips (or semi-sweet) 6 oz (170 g)
3/4 cup smooth peanut butter (190g)

Preparation:
In a bowl, combine honey, coconut oil and vanilla. Add the oats and oat flour (ground oats) and stir into the mixture until well combined. Mix in the chopped walnuts.

In microwave-proof bowl, add roughly chopped dark chocolate (or chocolate chips) and peanut butter. Microwave until melted, stirring with the spatula every 30 seconds.

In a lined baking pan spread 2/3 of the oat mixture. My pan is 10 by 8 inch, but you can use 9 by 9 or 8 by 8 inch size. Press well using the back of the spoon.

Pour the chocolate peanut butter fudge over the oats and spread evenly.

Spoon the remaining oat mixture over the top of the fudge, lightly pushing into the top.

Transfer to a fridge to set before cutting into bars. It should take about 2 hours, or just leave it overnight.

Cut in squares or bars.

Enjoy!