Soft chocolate cookies filled with vegan orange cream, gf.
In a large bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Cool the dough in the refrigerator for 10 minutes. While preheating the oven to 200°C and grease/flour a baking sheet with parchment paper.
Remove the dough from the refrigerator and stretch it to a thickness of 3mm. Cut 40 cookies with a dough cutter about 5cm in diameter, put on the baking sheet and bake for about 8 minutes or until they are cooked, but not too crispy. Let cool
Drain and process the cashews to obtain a smooth and homogeneous paste. Add the rest of the ingredients and re-process.
Assemble the cookies, a cookie, a spoonful of filling, another cookie on top, press gently. Repeat until you run out of cookies. Keep them in the refrigerator.
*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.