Fudge Stuffed Chocolate Chip Cookies (vegan)
BEST ever vegan stuffed chocolate chip cookies with a hot fudge centre. These cookies are soft, chewy and crispy on the edges.
Servings: 10 cookies
Ingredients
Vegan chocolate chip cookies
- ¾ cup (140g) packed light brown sugar, dark brown sugar or coconut sugar
- ⅓ cup (75g) vegan butter, melted but room temperature (note 1)
- 3 tablespoons (45g) dairy-free milk, or water, as needed
- 1 teaspoon vanilla extract
- 1 ¼ cups (155g) all-purpose plain flour
- ¼ teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 1 cup (100g) roughly chopped vegan chocolate or chocolate chips
Fudge filling
- ⅓ cup (80g) Nature's Charm Chocolate Fudge Sauce
- 2 tablespoons (20g) roughly chopped vegan chocolate or chocolate chips
Instructions
To make the fudge filling (day before or a couple of hours beforehand):
- Add both ingredients to a small saucepan over low heat and mix until combined. Pour the mixture into a freezer-safe bowl/container and freeze for at least 1 hour. The mixture should thicken up and be almost scoopable.
To make the vegan chocolate chip cookies:
- Add the sugar, melted butter and milk to a medium-size mixing bowl. Mix until combined. Add the flour and baking soda and mix until combined. Fold through the chocolate chips.
To shape the cookies:
- Preheat the oven to 180°C (350°F) (note 2).
- Using a small ice cream scoop, scoop the cookie dough. Press your finger into the middle of the dough and spoon/pour the fudge filling inside.
- Get a little extra cookie dough and press it on top of your cookie to cover the filling. Smooth the edges so the filling doesn't escape. If desired, carefully roll the cookie dough ball in between your hands to smooth out the shape.
Baking the cookies:
- Arrange the cookie dough balls/scoops on two lined baking trays with around 5 cm (2 inches) between each cookie.
- Bake in the oven for around 10-12 minutes or until the cookies are slightly golden brown. When you take them out of the oven, they will continue baking!
- Enjoy the cookies warm or store in an airtight container for up to 3 days.... although they never last that long in my house!
Notes
- Vegan margarine spread will also work but your cookie dough may be a little softer. If you use margarine, you will need to use less milk.
- Alternatively, you can shape then refrigerate or freeze the cookie dough and bake when you need... perfect for those afternoon or midnight cravings!
Nutrition
Serving: 1 cookie | Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 42mg | Fiber: 2g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!