Vanilla Sugar Cookie Dough Fudge {Paleo & Vegan}

This creamy, rich and sweet Vanilla Sugar Cookie Dough Fudge is secretly healthy for you but you’d never guess!  Paleo and vegan sugar cookie dough is swirled through vanilla fudge, then chilled to achieve the perfect texture.  Great for the holidays or anytime!

If I go a month without making a new fudge recipe, I go into fudge withdrawal – it’s that simple.  I hope I’m not alone in my die-hard love/obsession/NEED for fudge.  BUT!  We are talking about Paleo and vegan fudge here made with super healthy ingredients like organic coconut oil (I live for this stuff.  Or rather I COULD NOT live without it.)

So, no need to stop myself.  I wish I’d known years ago how incredibly easy it is to make healthy fudge take as good as it does – all those lost years!  I pledge to never forget the uh-mazing-ness of Paleo and vegan friendly fudge!  

I totally learned a lesson with this sugar cookie dough fudge too.  You see, I wanted to make a “seasonal” sort of fudge, and immediately thought of peppermint.  But really?  I can’t stand peppermint.

I ignored my instinct and made it anyway, and, I suppose it was good if you’re into mint.  But, I’m SO not into peppermint that I actually couldn’t bring myself to post it.  I guess you could say that my heart just wasn’t in it!  Silly, maybe, but then I made this!  And holy moly we all had fun eating it.  Even Drew (my little guy) who’s notorious for rejecting all things made with nut butter asked for this fudge multiple times per day.  So yes – sugar cookie dough fudge for the W-I-N.

The fudge itself is actually two separate mixtures combined – and both super easy!  As usual, the star of this fudge show is coconut oil, since it’s the “glue” that holds everything together and give the fudge the genuine creamy texture that makes everyone swoon.

For the fudge base, you’ll need your coconut oil melted and cooled a bit, and for the cookie dough you’ll want it solid at room temperature – good to know so you can plan ahead!  Coconut oil melts right around 75 degrees F so depending on how warm it is by you it might already be liquid.  You can always chill some in the fridge or freezer if you need to.

After you make both mixtures separately, you drop and swirl the chilled cookie dough through the vanilla fudge base.  The result after chilling, as you might imagine, is pretty dang awesome!   I used the freezer right after making the fudge since it sets faster this way, but once set, I found that storing it in the refrigerator gave it the best creamy texture.

By the way, you can receive a free jar of the organic coconut oil I used to make my fudge! (Just click the hyperlink).  Thrive market’s organic extra virgin coconut oil is a go-to for me for everything from baking (and no-baking!) to oil pulling.  You can read more about the benefits of coconut oil here.

Anyway, lesson learned for me – you will always do better work when you’re doing something you LOVE!  If you ever see me making peppermint recipes, please slap me, or maybe gently remind me of my own advice.

As for the sugar cookie dough, I’m in FOR LIFE.  Are you ready to make this healthy sweet no-bake treat?  Let’s get started!

Vanilla Sugar Cookie Dough Fudge {Paleo & Vegan}

Vanilla Sugar Cookie Dough Fudge {Paleo & Vegan}

Author: Michele Rosen

Prep Time: 1 hour

Total Time: 1 hour

Course: Dessert

Cuisine: Paleo &amp, Vegan

Servings: 25 pieces

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Ingredients

For the Vanilla Fudge Base:

• 1/2 cup Organic extra virgin Coconut Oil melted and cooled not hot
• 1 and 1/2 cups Creamy Cashew Butter you can use a creamy almond butter if you prefer
• 1/4 cup pure maple syrup
• 2 tsp pure vanilla extract
• pinch fine grain sea salt

For the Sugar Cookie Dough:

• 3 Tbsp Organic Extra Virgin Coconut Oil solid (about room temp)
• 3 Tbsp creamy cashew butter almond if you prefer
• 3 Tbsp organic coconut sugar*
• 1 Tbsp organic powdered sugar* Optional, see note
• 1 tsp pure vanilla extract
• 3 Tbsp organic coconut flour
• pinch sea salt

Instructions

1. Make the sugar cookie dough first, then chill in the fridge while you prepare the fudge base:
2. Using a hand mixer, beat together the solid coconut oil, cashew butter, vanilla, coconut sugar and powdered sugar, if using, until very smooth. Stir in the coconut flour and salt until totally combined, then allow the mixture to chill in the refrigerator.
3. For the fudge base, whisk together the melted cashew butter, maple syrup, coconut oil, vanilla and salt until fully combined and creamy.
4. Line the bottom and sides of an 8 x 8" dish with parchment paper, then carefully pour all the fudge mixture (not the cookie dough yet) into the dish, scraping the bowl to use all of it.
5. Take your chilled cookie dough and drop it all over the fudge mixture. Then, using a toothpick or plastic knife, gently swirl it (it's thick, so it won't be a "neat" swirl) through the fudge. You should see the cookie dough throughout the fudge, keeping it in chunks is fine too.
6. Once all the cookie dough is used up, cover the fudge and chill in the freezer until solid or in the fridge for several hours. For optimal "fudgy" texture, I recommend storing it in the refrigerator once solid - it will become pretty hard in the freezer! Just make sure you keep it chilled - it will eventually melt at room temperature.
7. Enjoy!

Recipe Notes

*If not adding the powdered sugar, use an additional Tbsp of coconut sugar

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Want more Paleo & Vegan Fudge Recipes?  Try One of These!

Chocolate Chip Cookie Dough Fudge

Mocha Almond Fudge

Caramel Chocolate Fudge Cups

Salted Dark Chocolate Tahini Fudge

Tell Me!

Favorite use for coconut oil?  I use it for basically EVERYTHING in life 😉

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