Vegan Chewy Sugar Fudge Cookies
This Ricardo cookie recipe is definitely for people who have a sweet tooth and lovers of sugar fudge. It’s not one of my recipes but I still decided to put it on my website since veganizing it requires several changes and I wanted to guide you.
This recipe is perfect to make with the excess from the sugar fudge recipe that doesn’t fit in the gift box. This is what I gave my dad for Father's Day! So he got a box of sugar fudge and a box of sugar fudge cookies.
Prep : 15 min
Cooking : 7 min
Servings : 16 cookies
Ingredients
1 Tbsp (15 ml) ground flax seeds
3 Tbsp (45 ml) water
1 cup (250 ml) unbleached all-purpose flour
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) vegan margarine
¾ cup (180 ml) packed brown sugar
½ cup (125 ml) pecans or walnuts, coarsely chopped
16 squares of 1.5 cm (½-inch) vegan sugar fudge (see recipe)
Preparation
With the rack in the middle position, preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper or silicone baking mat.
In a small bowl, mix the flax seeds with the water and set aside for at least 5 minutes. This constitutes the flax egg.
In an other small bowl, combine the flour, baking soda and salt. Set aside.
In a big bowl, cream the margarine and brown sugar. Add the flax egg and beat until the mixture is smooth. Using a wooden spoon, stir in all the other ingredients, except sugar fudge.
For each cookie, shape 30 ml (2 tablespoons) of dough into a ball. Push a cube of fudge into the centre and cover completely with dough. Place 8 cookies on each sheet.
Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes. The cookies will remain very soft in the centre.
On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface. Let the cookies cool to room temperature.
Recipe veganized from Ricardo https://www.ricardocuisine.com/en/recipes/918-chewy-maple-cream-fudge-cookies
