Little Debbie’s Fudge Rounds (Edit recipe)

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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!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	29 g
Carbohydrates:	46 g
Protein:	3 g
Cholesterol:	70 g
Sodium:	269 mg
Fiber:	3 g
Sugars:	27 g
Calculated per serving.

Serves: 7

Ingredients

.75 cup Cassava Flour
.33 cup Raw Cacao Powder
.5 tsp Baking Soda
.5 tsp Sea Salt
.5 cup Ghee
.75 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 Raw Cacao Powder, For buttercream
.5 tsp Pure Vanilla Extract, For buttercream

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!