Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Add the brown rice flour, oats, palm sugar, baking soda, cinnamon, and salt to a large bowl and mix well. Set aside.
Add the soymilk, almond butter and vanilla extract to a blender and blend until smooth. You can also use a handheld mixer or whisk by hand. Add the blender mix to the dry ingredients and mix using a spatula until all ingredients are well combined.
Scoop out a tablespoon of the cookie dough, shape into a ball and place on the baking sheet. Push your thumb down in the middle of the dough to create a little indentation. Repeat with remaining cookie dough. Bake in the oven on the middle rack for 14-16 minutes. They will look a little undercooked but will firm up once cool.
Meanwhile, mix all the chocolate fudge ingredients together in a small bowl until smooth and set aside (don’t refrigerate, the mix will get hard).
When the cookies are done remove them from the oven and let them cool on the pan for 10 minutes. When they’ve cooled slightly press the center of the cookie again to make the indentation deeper as the cookies will rise slightly once baked. Transfer the cookies to a cooling rack and let them cool completely.
When the cookies have cooled completely, spoon 1 teaspoon of the chocolate fudge filling into the indentation. Garnish with an almond. Serve or refrigerate for up to 3 dates. Freeze to keep longer.