Paleo Chocolate Chip Cookie Dough Fudge

Week 1, Done!  Way to start this challenge with a BANG!  Keep it up!  For this weeks recipe, I decided that my family needed something sweet.  I don’t know about you all, but day 3  this week was definitely a challenge.  Both Matt and I started to feel the sugar detox.

As I mentioned last week, I love to cook.  I also love to bake.  One of my guilty pleasures that I hate to admit is that when I bake chocolate chip cookies, I may steal a spoonful or two of the dough before it is baked.  I know, I know!  This is a NO NO!  Raw eggs, e coli, I know.  But I do it anyway. 🙂  Since I am not baking my classic chocolate chip cookies at this time, I have been deprived of my cookie dough.  After scrolling through the internet looking for paleo chocolate chip cookie recipes, I discovered that paleo chocolate chip cookie dough is a real thing and is safe to eat!

There are hundreds of recipes floating around the internet for Paleo Chocolate Chip Cookie Dough.  It was hard to pick one!  I decided to go with the one that had the most reviews and contained the most reasonable ingredients.  Some paleo recipes tend to get a little crazy with the ingredients and I am not about that life.  Check out this awesome recipe from mommypotamus!


Paleo Chocolate Chip Cookie Dough Fudge

Servings: 30 – 1 inch squares

Time: 30 Min + 5 Hours Chilling



  • 2.5 cups Almond Flour
  • 1/2 cup cashew butter or Almond Butter
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 cup Enjoy Life chocolate chips
  • 6 tablespoons Grass fed butter
  • 1/2 teaspoon sea salt


  • Cut butter into four equal chunks and place in a small skillet. Heat pan over medium high heat and stir butter until it is light brown and becomes fragrant.  Make sure to not walk away during this process. Butter can go from browned to burnt in a matter of seconds!  See the photo for reference on color. Remove from heat and allow to cool.
  • In a food processor or medium bowl, add almond flour, cashew butter, maple syrup, vanilla, cooled browned butter and sea salt.  Mix thoroughly. If you don’t have a food processor and are using a bowl, add all dry ingredients to a bowl and mix, then add wet ingredient and mix again.  Mixture should be smooth.
  • Stir in the chocolate chips by hand. Your Crossfit muscles will come in handy on this step!
  • Line a bread pan with parchment paper.
  • Press dough into a bread pan and freeze for at least 5 hours.
  • Cut into 1 inch chunks and serve!  If not serving immediately, keep cut squares frozen.

After making this recipe, I have a few notes about it.  First, it tastes GREAT!  However, it is not traditional chocolate chip cookie dough, its nuttier and not as sweet, so be prepared.  Sometimes I am guilty of expecting something to taste a certain way based on how it looks, then I actually eat it and it throws me off.  Think cauliflower mashed potatoes.  Second, the ingredients used in this recipe are very high in fat.  With that said, these should be enjoyed in small quantities.  This is why I suggest cutting this into 30-1 inch squares.  The nutritional information can be seen in the photo below.

Keep up the good work, UR Community!  Check back every week for a new healthy recipe!  This recipe along with others that I would like to try can be found on our new UpReach Crossfit Pinterest Board!