This post for gluten-free chocolate chip cookie dough fudge contains affiliate links.
Earlier this month I posted a gluten-free chocolate fudge recipe that is simple and sweet. It contains only three ingredients – all naturally gluten-free ingredients to boot!
I personally think fudge is the perfect dessert for any holiday potluck as it doesn’t require a lot of ingredients or effort.
So to build on my gluten-free fudge recipes, I decided to make another version of it – a gluten-free chocolate chip cookie dough fudge; only this time, this fudge recipe contains gluten-free flour.
This recipe is inspired by Delish online where you can find this recipe made with regular wheat flour vs. gluten-free flour. I wanted to see if the recipe would still taste great if I used gluten-free flour instead.
I, of course, turned to my trusty Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Blend … it’s the perfect substitute for wheat flour in just about any recipe. You can search my website and find that I use this same gluten-free flour blend time and time again with success after success to report.
I’m not surprised that Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Blend worked like a charm in this recipe, too.
In addition to adding gluten-free flour to this recipe, I also used white chocolate vs. dark (or milk) chocolate in my gluten-free chocolate fudge recipe. I know a lot of people who LOVE white chocolate (my daughter is one of them), so if you’re a white chocolate lover, you’ll love this recipe, no doubt!
But how does it taste?!?
Despite that fact that I’m dark chocolate kinda girl, I thought this recipe turned out delicious. The fudge tasted just like cookie dough, I’m serious. This gluten-free chocolate chip cookie dough recipe is actually dangerously delicious. I took a few bites and knew I had to give it all away, quickly, in order to avoid eating it myself.
On top of it all, it’s so pretty – don’t you agree?
Regardless of your fudge preferences (dark vs. white chocolate), this gluten-free chocolate chip cookie dough fudge will be enjoyed by all during the holidays and year round.
- 1 stick softened butter
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 cup Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag, not all purpose flour)
- 1 tsp. Kosher salt
- 1 1/4 cups mini chocolate chips, divided
- 1 1/2 cups melted white chocolate chips
- 14 ounces organic sweet condensed milk 1 can
Lightly grease an 8" or 9" in square baking pan and line with parchment paper.
Using your standing mixer, beat together butter, sugar and vanilla. Add flour and salt and continue to beat until combined, or for about 1 minute.
Fold in 1 cup of mini chocolate chips. Set aside.
In a large glass microwave safe bowl, melt white chocolate chips in microwave on low heat, mixing every 30 seconds.
Add to melted chocolate can of condensed milk and mix well, by hand.
Pour melted chocolate mixture into flour mixture until well combined, then add mixture into baking pan.
Top mixture with remaining 1/4 cup of mini chocolate chips.
Refrigerate for 2 hours or until mixture is firm, then slice into small squares and serve.