INSTRUCTIONS

1. 1Make the flax 'eggs' by mixing the ground flaxseed with the water and leaving for 5 minutes until a gel forms. Set aside.
2. 2Preheat the oven to 170°C fan.
3. 3In a bowl, beat the vegan butter, brown sugar and white sugar until creamy and smooth.
4. 4Add the flax 'egg' and mix well.
5. 5Gradually incorporate the bicarbonate of soda and flour, mixing until a firm dough forms (adjust the amount of flour according to the dough's consistency).
6. 6Add the chocolate chips and fold into the dough.
7. 7Divide the dough into two equal halves.
8. 8Line a round tin with parchment paper and press one half of the dough in, forming an even layer.
9. 9Add the filling (Vutella or another vegan filling of your choice) in the centre and spread it over the dough, leaving a small gap at the edges.
10. 10Cover with the second half of the dough, gently pressing the edges to seal.
11. 11Bake for about 40 minutes or until the cookie pie is golden.
12. 12Check during baking as timing may vary depending on your oven.
13. 13Remove from the oven and let it cool in the tin to prevent it from breaking.
14. 14Once slightly cooled, transfer to a wire rack and leave to cool completely.
15. 15Serve cold.