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Choc Fudge Cream Cheeze Cookie Sandwich

  • Total Time: 1 hour 50 minutes
  • Yield: 10 large Double Cookies 1x


  • WET
  • 375 g vegan butter (unsalted )
  • 125 g dark dutch cocoa
  • 1 tbsp cinnamon
  • 1 tbsp vanilla bean paste
  • 1 tbsp tbs coffee powder (dissolved in 3 tbs water)
  • soy milk (just a little spare on the side )
  • DRY
  • 150 g self raising flour
  • 150 g bread flour
  • 270 g caster sugar
  • ¾ tsp baking soda
  • 1/2 tsp sea salt
  • 100 g semisweet vegan chocolate chopped or can be chips
  • 100 g white vegan chocolate chopped or can be chips
  • 255 g vegan cream cheese (I use tofutti cream cheese)
  • 150 g icing sugar (sieved )
  • 1/2 tbs vanilla bean paste
  • 40 g roasted sweet hazelnuts chopped


  1. Sieve flours + sugar + baking soda + salt in large bowl, put aside
  2. Melt butter in small saucepan, take off heat and stir in cocoa, cinnamon, vanilla and coffee
  3. Add butter mix to flours and mix together with your hands until just combined. Add a splash of soy milk if it’s too dry
  4. Add both chocolate pieces until just combined
  5. Make a space on your bench and roll out a long piece of plastic cling wrap about 50 cms long but don’t cut, leave the roll attached
  6. Place the dough in the centre of the wrap then fold the cling wrap back over the top leaving room at each end to roll the dough out flat between the cling wrap
  7. Using a non-stick rolling pin, roll out the dough to about 1-2cm thick and seal the corners
  8. Chill in the fridge overnight or in the freezer for an hour
  9. Pre-heat an electric oven to 170C/338F and grease 2 x large cookie trays
  10. If you want perfect circles, get 6 egg rings and a glass or cookie cutter that’s slightly smaller, using the smaller circle cut out your cookies
  11. Place your egg circles on your baking tray and put the cookies in the middle centred
  12. If you don’t want them perfect, you can cut them with a cutter or roll them into balls
  13. Place in oven for 12-14 minutes until the top if firm. Don’t over cook
  14. Let them sit until completely cool so they become firm for icing
  15. FOR FILLING: Beat vegan cream cheese, icing sugar and vanilla bean together, don’t over beat
  16. Let chill in the fridge to reset for an hour
  17. Fill a pipping bag with a plain circle nozzle
  18. ASSEMBLE YOUR COOKIES! Using pipping bag fill on side of the cookie
  19. Press some nuts into the middle
  20. Take another cookie and press onto the top
  21. Now eat!


These are BIG RICH cookies and usually 1 cookie can feed 2 people

  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: dairy free, egg free, fudge, vegan, vegan baking, vegan cookie

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