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 Organic 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 (2 teaspoon). Process for 20-30 seconds or until smooth and creamy.
Step 4
Add the blended oat flour, Baking Soda (3/4 teaspoon) and Salt (1/4 teaspoon) 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 cup) 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 tablespoon) in small a saucepan over very low heat. Stir constantly until completely melted and smooth.
Step 8
Add Vanilla Extract (1/2 teaspoon) melted chocolate, Unsweetened Cocoa Powder (2 tablespoon), Honey (2 tablespoon), and Sea Salt (1/2 teaspoon) 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.
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