Copycat Little Debbie’s Fudge Rounds

Copycat Little Debbie’s Fudge Rounds! Gluten free, grain free, dairy free, and refined sugar free- These copycats will satisfy your childhood cravings without the inflammatory additives in traditional packaged fudge rounds!

Serves: 7

Ingredients

• 3/4 cup Cassava Flour
• 1/3 cup Cacao Powder, Raw
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/2 cup Ghee
• 3/4 cup Coconut Sugar
• 1 whole Egg, Room temp
• 1 tsp Pure Vanilla Extract
• 6 Tbsp Ghee, For buttercream
• 1 cup Powdered Sugar, For buttercream
• 2 Tbsp Cacao Powder, Raw, For buttercream
• 1/2 tsp Pure Vanilla Extract, For buttercream

Process

1. Preheat oven to 350 and line cookie sheet with parchment paper
2. Combine flour, cacao, baking soda, and salt
3. In a separate bowl combine remaining wet ingredients with a hand or stand mixer. Then add your dry ingredients in and combine until dough-like texture is achieved
4. Roll into balls and place at least an inch apart on a baking sheet. I got 14 cookies, so I did 2 batches, assuring the cookie balls weren’t too close together
5. Bake for 7-8 minutes. Let cool for 5 min, then transfer to wire cooling rack
6. Use your hand or standing mixer to combine buttercream ingredients until whipped, several minutes
7. Place buttercream on 7 of your cookie halves, then top with remaining cookies. Pipe remaining buttercream on top for your signature fudge stripe design
8. Place cookies in the fridge for an hour to allow the cream centers to set
9. Enjoy!

Little Debbie’s Fudge Rounds

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Servings: 7

Ingredients

• 3/4 cup Cassava Flour
• 1/3 cup Cacao Powder Raw
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/2 cup Ghee
• 3/4 cup Coconut Sugar
• 1 whole Egg Room temp
• 1 tsp Pure Vanilla Extract
• 6 Tbsp Ghee For buttercream
• 1 cup Powdered Sugar For buttercream
• 2 Tbsp Cacao Powder Raw, For buttercream
• 1/2 tsp Pure Vanilla Extract For buttercream

Instructions

• Preheat oven to 350 and line cookie sheet with parchment paper
• Combine flour, cacao, baking soda, and salt
• In a separate bowl combine remaining wet ingredients with a hand or stand mixer. Then add your dry ingredients in and combine until dough-like texture is achieved
• Roll into balls and place at least an inch apart on a baking sheet. I got 14 cookies, so I did 2 batches, assuring the cookie balls weren’t too close together
• Bake for 7-8 minutes. Let cool for 5 min, then transfer to wire cooling rack
• Use your hand or standing mixer to combine buttercream ingredients until whipped, several minutes
• Place buttercream on 7 of your cookie halves, then top with remaining cookies. Pipe remaining buttercream on top for your signature fudge stripe design
• Place cookies in the fridge for an hour to allow the cream centers to set
• Enjoy!