Method (cream cheese filling)

1. In a small bowl, add in the dairy-free cream cheese, sugar and flour. Beat to combine until a smooth / thick paste consistency.
2. Transfer the filling into a piping bag and snip off the tip. You can always use spoons if you don’t have piping bags.
3. Set aside while you make the cookies.

Method (cookies)

1. Preheat oven to 180°C fan and line 2 baking trays with grease proof paper. Set aside.
2. In a small bowl, add in the ground flaxseed along with the water, stir to combine then set aside for 5-10 minutes to thicken.
3. In a medium sized mixing bowl, add in the softened butter, drop of red food gel and flax mixture. Mix to combine. 
4. Add in the flour, sugar, vanilla, cocoa, baking powder and baking soda. Beat until a cookie dough is formed. You can use a stand mixer fitted with paddle attachment, or simply with a spatula. 
5. Fold in the white chocolate chunks, and beat until they’re distributed well.
6. Weigh your cookies out until they’re about 80g each! This will give you 8 cookies. If you don’t want them as big, feel free to make them smaller.
7. Use your thumb to flatten them (watch video for reference). Pipe / spoon some of the cream cheese into the middle then pinch the cookie dough over the filling to cover. Make sure there isn’t any gaps so the cream cheese doesn’t ooze out the cookie when baking.
8. Once they’re rolled into balls, place onto the lined tray, giving them space. Optional: you can add some more white chocolate chunks to the tops of the cookies before baking.
9. Use your hands or back of the spoon to gently press then down to flatten.
10. Bake the cookies in the middle of the oven for 10-12 minutes.
11. Once baked, remove from the oven and allow to cool fully for at least 30 minutes on the tray before lifting off. 
12. Enjoy!!!