I have really been enjoying creating copycat recipes lately. Snack makers take note: gluten free people love indulgent snacks as much as everyone else. Not everything gluten free needs to be made of nuts and seeds held together by dates and agave syrup. Sometimes you just want a Little Debbie cake. If you feel the same, then this recipe is perfect for you! It’s been many years since I’ve eaten a Little Debbie Fudge Round, but one bite of these cookies took me right back. Bonus, they are not made with any weird, hard to pronounce ingredients.
Why You'll Love These Fudge Rounds
They are perfectly chewy and soft, just like the real deal. The chocolate cream filling melts in your mouth. You can’t help but smile when eating a fudge round!
What Ingredients Go in Gluten Free Fudge Rounds?
Flour – I used Bob’s Red Mill Gluten Free 1-to-1 Flour to develop and test this recipe. You can use your own blend, but the results may not be the same.
Cocoa Powder – Cocoa will be used in both the cookie and cream center of this cookie. Make sure your cocoa powder is gluten free. I typically bake with Scharffenberger or Hershey’s brand cocoa powder.
Baking Soda – Because of the chocolate, we will use baking soda to leaven this recipe. It will help the cookies to spread out to make a thinner sandwich cookie.
Butter – You can use either vegan butter or regular butter. I use either Country Crock Plant Butter or Miyokos Vegan Butter for all of my baking.
Sugar – We need some sweetness to counter the unsweetened cocoa. Sugar will also help the cookies to spread when baking and get a nice chew to them. A perfect copycat of Little Debbie.
Egg – Just one large egg.
Vanilla & Salt – to balance the flavors.
We will also need some powdered sugar and chocolate chips for the filling and stripes on top.
How to Make a Homemade Fudge Rounds
Step 1: Cream the butter and sugar until smooth and fluffly, about 2 minutes.
Step 2: Add the egg and vanilla. Beat another 60 seconds.
Step 3: Add the dry ingredients and stir until well incorporated.
Step 4: Bake the cookies on a lined baking sheet.
Step 5: While the cookies are cooling, prepared your chocolate butter cream. Combine the butter, powdered sugar, cocoa and vanilla in a mixer and beat about 5 minutes until fluffy.
Step 6: Divide the butter cream between 9 cookies (or adjust if your portions didn’t make 18 cookie halves). Sandwich the cookies together.
Step 7: Heat chocolate chips in a microwave safe container at 50% power for about 2 minutes. Drizzle over the cookie sandwiches to make stripes.
Step 8: Refrigerate about an hour to chill the butter cream and chocolate stripes.
Step 9: EAT!
Common Substitutions or Additions
Flour – You will have the best results by weighing your flour. This recipe uses 148 grams. If you’re using King Arthurs Measure for Measure, you will need 1 Cup + 3 Tbsp Flour. Other brands may vary.
Butter – Use any type of dairy or non-dairy butter as long as it is the stick type. I do not recommend margarine in this recipe.
How to Store Gluten Free Fudge Rounds
Once the cream and chocolate have set, you can store these cookies at room temperature in an airtight container. They will stay soft and delicious for about 3 days (If they last that long!)
If you love copycat recipes, check out these great ideas!
Gluten Free Fudge Rounds (Little Debbie Copycat)
For the cookies
- 1 C Gluten Free 1-to-1 Flour Blend (148g) I use Bob's Red Mill
- ⅓ C Unsweeted Cocoa Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 8 Tbsp Vegan Butter room temperature
- ¾ C Sugar
- 1 Egg room temperature
- 1 tsp Vanilla
For the chocolate cream
- 6 Tbsp Vegan Butter room temperature
- 1 C +2 Tbsp Powdered Sugar
- 2 Tbsp Cocoa Powder
- ½ tsp Vanilla
For the chocolate stripes (optional)
- ¼ C Allergen Free Chocolate Chips
For the cookies
- In a small bowl, combine the flour, 1/3 C cocoa powder, baking soda and salt. Stir until well combined.
- Combine 8 Tbsp butter and sugar in the bowl of an electric mixer. Beat on medium speed for 2 minutes. Scrape down the bowl.
- Add the egg and vanilla. Beat about 60 seconds more. Scrape down the bowl.
- Turn your mixer to the lowest setting, add in the flour mix stirring until the dry ingredients are incorporated.
- Set aside the batter while you preheat the oven. You do not need to refrigerate.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Once your oven is preheated, scoop the cookie dough into balls about the size of a golf ball. Place on the sheet leaving 2-3 inches in between. They will spread a good bit.
- Bake in preheated oven for 7-8 minutes until the edges are just set if you feel with your fingertip. If your cookies spread too much, you can refrigerate the dough for about 20 minutes before baking the next batch (this could be an issue if your kitchen is especially warm)
- Cool the cookies on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
For the chocolate cream
- Place 6 Tbsp butter, powdered sugar, 2 Tbsp cocoa powder and 1/2 tsp vanilla in the bowl of an electric mixer. Mix on a low speed until the ingredients come together and are no longer powder. Scrape down the bowl and the beater. Then return to mixing at med-high speed for 5 minutes. You will notice the mixture turning a lighter color and becoming very fluffy.
- Scoop about 3 Tbsp of cream onto 9 cookie halves. You should have exactly the right amount of cream. Top with a second cookie half and gently press together to make a sandwich.
For the chocolate stripes
- Place your chocolate chips in a microwave safe bowl. Heat on 50% power for 2 minutes, then stir. If the chips aren't melted, continue to cook in 30 second intervals stirring each time.
- Place your cookie sandwiches on a lined baking sheet.
- Use a spoon to scoop and drizzle the melted chocolate over the sandwiches, creating stripes.
- Place the tray of cookie sandwiches in the refrigerator for 1 hour to set the cream center and the chocolate stripes.