vegan fudge cookies

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple to make cookie, filled with little pieces of vegan fudge.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

This recipe isn’t gluten-free, but you can adapt one of my previous gluten-free cookie recipes to suit this one. These cookies have a beautiful crunch to them and, if covered, keep fresh and crunchy for 3-4 days (though I don’t expect they will last that long).

The best thing about this cookie recipe is that, once you have your base, you can put whatever you want in them. The same recipe can be used for chocolate chip, raisins, oats, coconut, whatever you fancy.

vegan fudge cookies

Vegan Fudge Cookies

Prep Time 15 mins
Cook Time 18 mins
Chilling Time 1 hr
Course Dessert
Cuisine American
Servings 30 Cookies



  • 300 g plain flour
  • 140 g self-raising flour
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 140 g vegan fudge chopped into small pieces


  • 300 g vegan butter softened
  • 100 g light brown sugar
  • 200 g golden caster sugar
  • 2 tsp vanilla extract
  • 3 tbsp vegan milk


  • Put all of the dry ingredients, apart from the chopped fudge, into a mixing bowl and stir to combine. Now add the fudge and mix through thoroughly.
  • In a separate bowl, mix together all of the wet ingredients until you have a smooth, light-coloured batter.
  • Now pour the wet mix into the dry and combine thoroughly, first with a spoon and then with your hands. You will end up with a soft and smooth cookie dough. Shape this into a ball, then cover and put it in the fridge for an hour to firm up.
  • Preheat the oven to gas 5/190C/375F and line 2 baking sheets with greaseproof paper.
  • Tear off little bits of the chilled dough and roll them into balls about the size of a ping pong ball. Place onto the lined baking trays and press down slightly to flatten them just a little. Leave some space in between them to spread out (I managed to get 9 on each of my trays).
  • Once your trays are full, place one of them in the middle of the oven and cook for about 15-18 minutes, until they are nicely browned and spread out. Remove the tray and put the second one straight in for the same amount of time.
  • Leave the cooked cookies on the tray for about 8-10 minutes, until they have cooled slightly and firmed up, then transfer them to a cooling rack. As you empty each tray you can load them up again with fresh dough (just make sure the tray has cooled down first). Repeat this until all the dough has gone.
  • Let the cookies cool on the wire rack before serving
Keyword cookies, fudge, vegan

Come and join me on my Patreon membership site Richard Church’s Vegan Cook School

And get access to in-depth vegan cooking lessons

Check out my latest recipes

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Potato, Courgette and Leek Gratin

With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…

Aubergine Parmigiana

The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Please follow and like us:
Tweet 20

Leave a Reply