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)
Baking Powder (1/2 tsp)
Coconut Oil (1/2 Tbsp)
Honey (1 Tbsp)
, and the white of the
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!