Preheat oven to 355 degrees F (180 degrees C).
In a large bowl, mix together the Gluten-Free Oat Flour (40 gram), Rice Flour (40 gram), Almond Flour (15 gram), Dark Cocoa Powder (10 gram), Salt (1/4 teaspoon), and Baking Powder (1/2 teaspoon).
Add the Coconut Oil (10 milliliter), Honey (1 tablespoon), and the white of the Egg (1) and mix them together. Add just enough Almond Milk (to taste) for the mixture to come together into a soft dough. Wrap up the dough into plastic wrap and refrigerate it for 30 minutes.
With a rolling pin, roll out the dough in between parchment paper until it's 3-5 mm in height.
Cut out 12 pieces of dough with a cookie cutter, then use a smaller cutter to cut holes in the center of half of the circles.
Bake in the preheated oven for 15 minutes.
Let the cookies cool down completely then drop a teaspoon of the Chocolate Hazelnut Spread (to taste) on the whole circles.
Stack the rings on top of each circle, and serve!