For cookies:

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

For the hazelnut chocolate filling:

1. Combine all filling ingredients in a blender and blend until smooth (or slightly chunky, depending on the strength of your blender — it will be delicious either way).
2. The filling will be dense and gooey, and you can shape it using your hands or a spoon.

For assembly:

1. Smear a small amount of honey on the bottom of two cookies.
2. Shape the filling into a ball roughly the size of the cookie balls before baking.
3. Sandwich the filling between the two cookies. Repeat until all cookies and filling are used.
4. Dip half of each sandwich cookie into the melted chocolate, letting any excess drip off.
5. Dip the chocolate-covered half into the remaining ground roasted hazelnuts.
6. Let the chocolate set, then enjoy! The cookies keep well in a closed container in a cool dry place for about a week.