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–+ servings

Little Debbie’s Fudge Rounds

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Prep Time: 15 minutes
Cook Time: 8 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!