Choc Stuffed Gingerbread Cookies
Ingredients
- 1 Flax Egg
- 1/4 cup Granulated Sweetener
- 1 tbs Vegan Margarine
- 1 tbs Molasses
- 1 tsp Vanilla Extract
- 1/2 cup Self Raising Flour
- 1 tsp Gingerbread Spice**
- 6 Squares Dark Chocolate (I used @wellnaturallyau)
Preparation
Prepare your flax egg by adding 1 tbs ground flaxseed to 3 tbs water. Let it sit for 10 minutes.
Add flax egg, sweetener, margarine, molasses, and vanilla to a bowl and cream together.
Add flour and gingerbread spice and combine to form a thick dough. Put cookie dough in the fridge for 30-60 minutes.
Shape dough into cookies, adding a square of dark chocolate in the center.
Bake in an oven preheated to 190°C for 15 minutes.
Store in an airtight container in the fridge for up to a week. Heat before eating to melt the chocolate again.
