Healthy Little Debbie Fudge Rounds

Name: Healthy Little Debbie Fudge Rounds
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 11 servings
Ingredients: 1 cup oat flour (120g); 1/4 cup vanilla protein powder (30g); 1/2 cup dark cocoa powder (50g); 3 Tbsp cornstarch (24g); 2 Tbsp granular sweetener (24g); 1 tsp baking soda + 1/2 tsp salt; 1/2 cup plain nonfat Greek yogurt (112g); 1/4 cup egg whites (60g); 1.5 tsp pure vanilla extract; 1/4 cup sugar-free pancake syrup (60g); 2 Tbsp unsweetened almond milk (30g); 1/4 cup cashew or other nut butter (56g); 2 Tbsp vanilla protein powder (15g); 2 Tbsp cocoa powder (10g); 3 Tbsp unsweetened almond milk (45g); 1/4 tsp liquid stevia; 1/4 cup plain nonfat Greek yogurt (60g); 2 Tbsp milk chocolate chips (30g); 1/4 tsp canola oil (2g)

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
11 servings
Calories
147 kcal
Course
Dessert
Cuisine
International

Healthy Little Debbie Fudge Rounds

Heidi Hunt

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If you love chocolate, these cookies are for YOU!! Sweet, light chocolate mousse sandwiched between two thick, rich chocolatey cookies, these Fudge Rounds are just too good to be true! These cookies are the perfect thing when those serious chocolate cravings kick in!

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Ingredients

Servings

Cookies:

1 cup oat flour (120g)
1/4 cup vanilla protein powder (30g)
1/2 cup dark cocoa powder (50g)
3 Tbsp cornstarch (24g)
2 Tbsp granular sweetener (24g) I used Swerve
1 tsp baking soda + 1/2 tsp salt
1/2 cup plain nonfat Greek yogurt (112g)
1/4 cup egg whites (60g)
1.5 tsp pure vanilla extract
1/4 cup sugar-free pancake syrup (60g) or pure maple syrup
2 Tbsp unsweetened almond milk (30g)

Chocolate Stuffing:

1/4 cup cashew or other nut butter (56g)
2 Tbsp vanilla protein powder (15g)
2 Tbsp cocoa powder (10g)
3 Tbsp unsweetened almond milk (45g)
1/4 tsp liquid stevia
1/4 cup plain nonfat Greek yogurt (60g)

Chocolate Drizzle:

2 Tbsp milk chocolate chips (30g)
1/4 tsp canola oil (2g)

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Instructions

Preheat the oven to 350 degrees F and line two 9x13-inch cookie sheets with parchment paper. Spray with nonstick cooking spray.

For the Cookies:

In a large bowl, whisk together the dry ingredients (flour through salt).
Add the rest of the ingredients and stir together until all the dry ingredients are incorporated. The dough will be very thick.
Using a small cookie scoop, scoop 22 balls onto the two prepared baking sheets (or if using one cookie sheet, do two batches of 11 cookies each). Using your hands or something flat, like a glass, press the ball of dough out as much as you can (until it's about 1/4" thick). It helps to spray your hands/glass with nonstick cooking spray to prevent sticking. You will want to flatten the dough as much as you can because it will rise when baked.
Bake for 5-7 minutes, or until a toothpick inserted in the center comes out mostly clean. When done, immediately transfer cookies to a wire rack to cool.

For the Chocolate Stuffing:

Add all the ingredients to a medium mixing bowl. Use a hand mixer to mix until smooth.
Once cookies are COMPLETELY cool, add about a tablespoon of frosting (16g) to 11 of the cookies.
Add another cookie on top to make a cookie sandwich. Repeat for all cookies. Place all cookie sandwiches close together on a piece of parchment paper.

For the Chocolate Drizzle:

Add chocolate chips and oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until all chips are melted.
Place chocolate in a small ziplock bag and cut a tiny hole in the center. Drizzle chocolate over cookies in a diagonal-like fashion.

Notes

Depending on the temperature of your kitchen, it can then be helpful to place cookies in the fridge after adding the drizzle so that the chocolate is able to harden. Keep cookies stored in an airtight container in the refrigerator.

Nutrition Information

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Serving 1cookie Calories 147kcal (7%) Carbohydrates 16.1g (5%) Protein 9.7g (19%) Fat 4.9g (8%) Saturated Fat 1.1g (6%) Fiber 3.8g (15%) Sugar 2.7g (5%)