Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
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.
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.