Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Step 2
Add the
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.
Step 3
In the bowl of a food processor, add
Creamy Natural Peanut Butter No Salt Added (3/4 cup)
,
Organic Coconut Sugar (1 cup)
, and
Vanilla Extract (1/2 Tbsp)
. Process for 20-30 seconds or until smooth and creamy.
Step 4
Add the blended oat flour,
Baking Soda (3/4 tsp)
and
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.
Step 5
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.
Step 6
Add
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.
Step 7
Meanwhile, melt the
Dark Chocolate Chips (1/2 cup)
and
Almond Milk (1 Tbsp)
in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
Step 8
Add
Vanilla Extract (1/2 tsp)
melted chocolate,
Unsweetened Cocoa Powder (2 Tbsp)
,
Honey (2 Tbsp)
, and
Sea Salt (1/2 tsp)
to the hazelnut butter and process again until well combined.
Step 9
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.
