These are delicious Vegan Gingerbread Cookies filled with Fudge.
Vegan Gingerbread Cookies
1/2cupbrown sugarcoconut sugar would work also
1-3tablespoonsmilkI used almond
2 1/2cupsall-purpose flouror sub 1-to-1 Gluten-free flour
1/4 cup coconut cream
1 tablespooncocoa powder
2 tablespoons maple syrup
3tablespoons 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.
Vegan Gingerbread Cookies with Fudge filling
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.