Vegan Gingerbread Fudge Buttons

Vegan Gingerbread Fudge Buttons

These ginger-infused gems with a fudge filling are both delicious and adorable. Bring a dozen to your next party!

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Serves: 24

These adorable cookies may be reminiscent of the holidays, but they should be enjoyed year round. The flavor combination of chocolate and gingerbread spices make for an absolutely scrumptious cookie. 

What you need:

For the cookies:
½ cup coconut oil, melted
⅓ cup sugar
¼ cup dark molasses
1 tablespoon almond milk
1⅓ cup flour
1 tablespoon dry-roasted flaxseeds
2 tablespoons ground pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon salt

For the fudge filling:
¼ cup almond milk
1 tablespoon agave nectar
½ cup dark chocolate chips

What you do:

  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
  2. Using the whisk attachment on your stand mixer (or an electric hand mixer), whisk together oil, sugar, molasses, and almond milk.
  3. Remove whisk and attach the flat beater. To wet mixture, add flour, flaxseed, pumpkin pie spice, baking powder, and salt. Continue mixing on medium speed until dough forms.
  4. Scoop out approximately 1 tablespoon of dough, roll into ball, and place onto cookie sheet. Continue with remaining dough. Then, using your thumb, carefully make a thump print into each ball.
  5. Bake 10 to 12 minutes. Remove cookies from oven, and place on cooling rack. If the centers have puffed up, carefully press down centers with your thumb.
  6. While cookies are cooling, in a small saucepan over low heat add almond milk and agave nectar. Bring to a simmer, remove from heat, and add chocolate chips. Stir until chips are totally melted. Let the chocolate cool completely.
  7. Spoon cooled fudge filling into centers of each cookie.
For more plant-based recipes like this, read:
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