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; 1/4 cup vanilla protein powder; 1/2 cup cocoa powder; 3 Tbsp cornstarch; 2 Tbsp granular sweetener; 1 tsp baking soda; 1 tsp salt; 1/2 cup Greek yogurt; 1/4 cup egg; 1.5 tsp vanilla extract; 1/4 cup pancake syrup; 2 Tbsp almond milk; 1/4 cup cashew butter; 2 Tbsp vanilla protein powder; 2 Tbsp cocoa powder; 3 Tbsp almond milk; 1/4 tsp stevia; 1/4 cup Greek yogurt; 2 Tbsp milk chocolate chips; 1/4 tsp canola oil

User Reviews

5

6 reviews

Excellent

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

Healthy Little Debbie Fudge Rounds

Heidi Hunt

Report

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!

Share:

I Made This!

Be the first!

Print

122 people printed this

Save this

2 people saved this

Ingredients

Servings

Cookies:

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

Chocolate Stuffing:

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

Chocolate Drizzle:

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

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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

Show Details

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%)