Chocolate Cookies

Preheat oven to 355 degrees F (180 degrees C).

In a large bowl, mix together the Gluten-Free Oat Flour (1/2 cup) , Rice Flour (1/4 cup) , Almond Flour (2 Tbsp) , Dark Cocoa Powder (2 Tbsp) , Salt (1/4 tsp) , and Baking Powder (1/2 tsp) .

Add the Coconut Oil (1/2 Tbsp) , Honey (1 Tbsp) , 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!