It is a simple recipe, fast and very rich! Perfect for tea time or as a healthy snack to take away
Preheat the oven to 200°C
Mix the flour together with the rest of the dry ingredients in a large bowl. Add eggs and oil and integrate everything. If necessary add the tablespoons of water, only if the dough is dismantled and not moldable.
Make 16 cookies of equal size (approximately 4.5 cm in diameter) and bake for 15 minutes or until golden brown on top. Let cool
Mix all the ingredients (you can do it with a food processor) and cool the mixture for 20 minutes.
Fill the cookies with the chocolate cream and keep in the refrigerator for up to 4 days.
** For gluten-free option replace wholemeal flour with buckwheat flour and use gluten-free oatmeal
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.