Hello friends! Here’s one more Vegan cookie recipe that went in my Vegan Cookie Box for this Holiday Season! Vegan Gingerbread Cookies with Fudge filling!
I actually have a non-vegan version of this recipe on my website. It’s one of my favorite cookies, so I decided to veganize it!
And here it is!
Last week was vegan cookie week! I made so many vegan cookies! These Vegan Gingerbread Cookies with Fudge Filling were in the mix!
And they are perfect because you can make many steps of these cookies ahead.
Starting by the dough. You can make this dough way ahead of time, and keep it in the freezer for up to 2 months, very well packaged. Or you can keep the Vegan Gingerbread Cookie dough in the fridge for up to 2 days.
And the fudge filling can be made a couple of days ahead also. Just make sure to gently heat it in the microwave before using.
This recipe for Vegan Gingerbread Cookies with Fudge Filling is actually pretty easy, the lengthy part is probably rolling out the cookies, but I always have fun doing that!
After the cookies have been rolled out and baked, you can store them at room temperature, in an air tight container for up to 3 days before filling.
And like I said before, you can also make the fudge filling a couple of days ahead and then re-heat it gently on the microwave before using. Make sure to stir it really well, and not over-heat it, or the fudge will be too thin to be used to fill the cookies.
You are looking for a thick consistency, but not so firm that it won’t spread.
You only need 4 ingredients to make the Vegan Fudge:
- Coconut Cream
- Cocoa powder
- Maple syrup
- Chocolate Chips (or chopped chocolate)
I’ve used this fudge in other recipes, because it’s seriously so easy to make and one of my very favorites!
Anyway, make sure the fudge has a consistency that looks exactly like the picture.
And as soon as you spoon some fudge in the middle of the cookies, top it with a cookie with a hole in the middle.
You can also make cookie sandwiches with whole cookies instead of linzer style, and in that case, you might want the fudge to be slightly thicker, so place it in the fridge for a bit until it has a paste, spreadable consistency.
Make sure to bake the cookies cold from the fridge or freezer. After you cut the cookies, place the baking sheet in the freezer or fridge while the oven pre-heats, so the cookies have a chance to become cold.
If the cookies are cold when they enter the oven, that means that the fat (in this case butter) won’t start to immediately melt in the hot oven, and the cookie will have a better shape and structure as it bakes.
Also, make sure to dust the top cookies with powdered sugar before placing them on top of the cookie sandwich, or the fudge part in the middle of the cookie will be dusted with flour.
Another valuable tip is: don’t overbake these Vegan Gingerbread Cookies. Bake them until they look just set, not too browned. Otherwise, they will become tough when they cool down.
This is a general rule of thumb for pretty much most cookies out there. Bake until before they look done.
If you like this recipe for my Vegan Gingerbread Cookies with Fudge Filling, here are some more vegan cookie recipes you may enjoy:
- Vegan Cookie Sandwiches
- Matcha Vegan Oreos
- Vegan Chocolate Chip Cookies with pistachios
- Vegan Ginger Cookies (soft and chewy)
- Peanut Butter Vegan Truffles
- Vegan Truffles
- Vegan Almond Tahini Truffles
I really hope you have enjoyed today’s recipe! If you make these cookies tag me on Instagram!! Have a beautiful day and happy baking!
Vegan Gingerbread Cookies with Fudge filling
Vegan Gingerbread Cookies
- 1/2 cup vegan butter
- 1/2 cup brown sugar coconut sugar would work also
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk I used almond
- 2 1/2 cups all-purpose flour or sub 1-to-1 Gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup coconut cream
- 1 tablespoon cocoa powder
- 2 tablespoons maple syrup
- 3 tablespoons chocolate chips
Vegan Gingerbread Cookies
- Cream butter with an electric mixer for 30 seconds.
- Add brown sugar and cream for another minute at medium high speed.
- Add molasses, vanilla, and milk. Mix to combine.
- Add flour, baking powder, ginger, cinnamon, cloves, and salt. Stir until a dough is formed.
- If the dough seems too crumbly add a touch more milk (1 teaspoon at a time).
- Form a ball with the dough. Wrap it in plastic and place it in the fridge for 2 hours.
- Remove from the fridge after chilled through, divide the dough into 4 equal parts.
- Work with one part at a time.
- Roll it out until about 1/4 inch thick.
- Cut out shapes with a cookie cutter. I cut a hole in the middle of half of my cookies, so I could shape the cookie sandwiches linzer style. You can make the cookie sandwiches by using two solid cookies, or by making them linzer style, your preference.
- Place cut out cookies on a baking sheet lined with parchment paper or silicone mat.
- Pre-heat the oven to 350ºF.
- While the oven pre-heats, place cookie trays in the fridge or freezer, so the cookies are cold when you start to bake them. This will ensure the cookies keep a nice shape and structure as they bake.
- While you bake the first cookie trays, keep rolling and cutting the remaining dough until you are out of dough.
- Bake each tray for 8 minutes. The top of the cookies should be slightly browned, not too much though. Don’t overbake these cookies or they will become tough once they cool.
- Let cookies cool down before proceeding with the filling.
- Place coconut cream, cocoa powder, and maple syrup in a small saucepan, or in a microwave safe bowl.
- Heat coconut cream, cocoa powder, and maple syrup until almost boiling, whisking the mixture to dissolve the cocoa powder.
- Once the mixture is hot, add chocolate chips in. Whisk until chocolate is melted. If using a small saucepan, remove from the heat as soon as the chocolate chips have melted. Don’t let the chocolate chips boil.
- If using the microwave, microwave the mixture for 20 seconds or so, whisking in between until completely smooth.
- Let the fudge cool to room temperature and become thick like a paste.
- You can speed this up by placing it in the fridge, and whisking it every 5 minutes or so, but don’t let it become too hard in the fridge. If it becomes too hard, soften it back up by microwaving it for a few seconds.
- You want the fudge to have a thick consistency, but not so thick that it won't spread. Not too runny, and not too hard.
- Spoon some of the fudge in the middle of each bottom cookie. Top with another cookie.
- Dust the top with powdered sugar if desired.
- Keep the cookies in the fridge, in an air tight container, for up to 1 week.