For cookies:

1. Pre-heat the oven to 350F (175C) and line a baking tray/sheet with baking/greaseproof paper.
2. Cream together softened coconut oil, honey and vanilla extract.
3. Add the egg and egg yolk, mix thoroughly.
4. In a separate bowl, sift together gluten free flour, baking powder, baking soda, salt and cinnamon. Mix in the ground hazelnuts.
5. Add the flour mix to the wet ingredients, and mix well until a smooth cookie dough comes together. The dough will appear a bit oily – it’s supposed to be like that!
6. Shape individual portions of cookie dough, roughly 1 – 1½ tbsp in amount, into balls.
7. Place the cookie dough balls onto the baking tray, leaving about ½ inch (about 1.5 cm) between them. Flatten them (very slightly).
8. Bake in the pre-heated oven at 350F (175C) for about 12 minutes, or until golden brown around the edges.
9. Leave the baked cookies to cool before sandwich cookie assembly.

For homemade Nutella filling:

1. Combine all ingredients in a blender and blend until smooth (or slightly chunky/crunchy, depending on the strength of your blender – it will be delicious in all cases).
2. The “Nutella” will be dense and gooey, and you will be able to shape it using your hands (or a spoon)

For assembly:

1. Smear a small amount of honey on the bottom part of two cookies.
2. Shape the “Nutella” filling into a ball roughly the size of the cookie balls before baking.
3. Sandwich the “Nutella” filling between the two cookies, and repeat until no cookies and/or filling remains.
4. Dip half of each sandwich cookie into the melted chocolate, letting any excess drip down.
5. Dip the chocolate-covered half into the remaining ground roasted hazelnuts.
6. Let the chocolate to set, and enjoy!
7. The sandwich cookies keep well in a closed container in a cool dry place for about a week (but I give them a day, at most).