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.
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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
- 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
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