I used dark chocolate in place of milk, replaced regular white sugar with honey and organic coconut sugar, and used whole organic oats and hazelnut meal in place of refined processed flour. These gluten-free cookie sandwiches, filled with chocolate hazelnut filling, were a hit with adult and kids!
Author: Lemons and Basil
Creamy Natural Peanut Butter No Salt Added
Organic Coconut Sugar
Dark Chocolate Chips
Unsweetened Cocoa Powder
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Oats (1/2 cup)
and half a cup of
Hazelnut Meal (1/2 cup)
to NutriBullet or food processor and blend for 5-10 seconds until a fine flour-like consistency is reached. Set aside.
In the bowl of a food processor, add
Creamy Natural Peanut Butter No Salt Added (3/4 cup)
Organic Coconut Sugar (1 cup)
Vanilla Extract (1/2 Tbsp)
. Process for 20-30 seconds or until smooth and creamy.
Add the blended oat flour,
Baking Soda (3/4 tsp)
Salt (1/4 tsp)
to the peanut butter mixture and process until all ingredients are well combined. Add
Almond Milk (1/3 cup)
and mix again.
Roll cookie dough in small 1 inch balls onto baking sheet and bake for approximately 7 minutes. Remove, press lightly with a fork and allow to cool completely. Meanwhile, make the chocolate hazelnut filling.
Hazelnut Meal (2 cups)
to the bowl of a food processor and process for 5-7 minutes, stopping to scrape down the sides as necessary. Continue to process until a thick butter-like consistency is reached.
Meanwhile, melt the
Dark Chocolate Chips (1/2 cup)
Almond Milk (1 Tbsp)
in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
Vanilla Extract (1/2 tsp)
Unsweetened Cocoa Powder (2 Tbsp)
Honey (2 Tbsp)
Sea Salt (1/2 tsp)
to the hazelnut butter and process again until well combined.
Once the cookies have cooled, flip half of them on their backs and spread the chocolate hazelnut filling. Then top with another cookie to create a mini sandwich.
Nutrition Per Serving
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