Vegan Cookies with Cashew Cream and Chocolate

Ingredients

• 2 tbsp flaxseed flour (15 g)
• 4 tbsp cashew butter (15 g)
• 2 tsp coconut flour (5 g)
• a pinch coarse sea salt
• 80 g vegan margarine
• 150 g whole cane sugar
• 160 g spelt flour type 1050
• 1 tsp Baking powder
• 100 g ground hazelnut kernels
• 60 g dark chocolate (at least 70% cocoa)

Instructions

1. 1.

   Whisk flaxseed flour with 3 tbsp water and let it swell for 5 minutes. Mix cashew butter with coconut flour and a pinch of sea salt, then set aside.

2. 2.

   Beat margarine with sugar and a pinch of salt until pale and creamy, then fold in the flaxseed mixture. Sift flour, baking powder, and hazelnuts together and add to the wet ingredients. Knead into a soft dough.

3. 3.

   Using a tablespoon, place 10 portions on a parchment-lined tray with enough space between them and flatten slightly. Press a small well in the center of each cookie and fill with 1 tsp cashew cream. Bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for 12–15 minutes.

4. 4.

   Let cool briefly, then transfer to a wire rack to cool completely. Meanwhile break dark chocolate into pieces and melt over a double boiler, then let it cool slightly. Transfer to a piping bag and decorate the cookies with fine chocolate lines.