The Best Ever Cookie Toast (Gluten Free, Vegan)

Method

1. To make the cookies combine the flax seed in a cup with the water and set to the side for a minimum of ten minutes until a gel forms
2. Melt the butter in a saucepan over a low heat
3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
4. Add the vanilla extract and flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
5. Sieve in the dry ingredients and combine until a sticky dough forms
6. Stir the chocolate chips or chunks though the mixture so they are evenly distributed
7. Place the dough in the fridge to chill for a minimum of thirty minutes. In the meantime, make the brownie batter
8. To make the brownie batter, melt the chocolate in a bowl over a pan of boiling water
9. Melt the butter in a saucepan over a low heat
10. Place the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
11. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
12. Sieve the flour and cocoa powder into the bowl and add the baking powder and salt. Stir until a dough begins to form
13. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
14. It is now time to assemble your cookie toast. Line your tin of choice with a sheet of parchment paper
15. Take a chunk of the cookie dough and press it into the bottom of the pan, spreading the dough around using your fingers until it forms a layer roughly 1/2 inch thick. Repeat this until the bottom of the pan is covered
16. Then, repeat this method up the sides of the tin to create the 'walls' of the toast until all four sides of the tin are covered in a layer of cookie dough approximately 1/2 inch thick. Ensure you press the dough firmly down into the other pieces to form a seamless structure so this doesn't crumble when baked. Remember you should have some of the dough leftover to form the 'lid' of the cookie toast and the cookie dough sides need to be higher than the fillings will be
17. Now it is time to add the inner layers. Scrape the brownie batter out into the middle of the tin and, using the back of a wooden spoon spread the batter so it is evenly distributed across the top of the cookie dough, touching all four of the cookie walls
18. Next, repeat this step using the chocolate spread of your choice
19. Hopefully the cookie dough sides will sit higher than the fillings. Fold the top of the cookie dough sides inwards over the centre so that you start to form the lid of the cookie toast. Add the remaining cookie dough across the top of the stucture, pressing the dough together firmly so that no cracks show
20. At this point, there will be no dough or batter remaining and you should have what resembles a solid loaf made out of cookie dough. Place this in a preheated oven and bake for 28 minutes at 180 degrees Celsius