Preparation time: ±60 minutes
Servings: ±20 cookies
Ingredients:
For the dough:
- 1 tbsp ground flaxseed + 2½ tbsp water (flax “egg”)
- 115 g margarine (or coconut oil)
- 100 g brown sugar (or coconut sugar)
- 50 g granulated sugar
- 1 espresso (or decaf)
- 200 g flour
- 1 tsp baking powder
- ¼ tsp salt
Optional topping:
- 4 tbsp La Vida Vegan almond chocolate spread
- 200 g vegan cream cheese
- Cocoa powder (for dusting)
Instructions:
- Mix the ground flaxseed with the water and let it sit for about 5 minutes until it forms a gel.
- Beat the margarine together with the brown sugar and granulated sugar for 3–4 minutes until light and fluffy.
- Add the flax “egg” and the espresso and mix well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
- Cover the dough and let it rest in the refrigerator for 20 minutes.
- Preheat the oven to 175 °C (350 °F) and line a baking tray with parchment paper.
- Scoop small portions of dough onto the tray, leaving space between the cookies.
- Bake the cookies for 12–14 minutes, until the edges are set and the centers are still soft.
- Let them cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
- Spread half of the cooled cookies with vegan cream cheese, then add a layer of La Vida Vegan almond chocolate spread. Top with another cookie and dust lightly with cocoa powder.
