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Chocolate Hazelnut Sandwich Cookies

Katrina Cermelj
Homemade chocolate-hazelnut filling joins crunchy hazelnut cookies in to create a delicious, melt-in-your-mouth cookie sandwich.
Prep Time 48 mins
Cook Time 12 mins
Total Time 1 hr
Course Baking, Cookies
Servings 26 sandwiches


For cookies:

  • 150 g hazelnuts roasted and ground (Note 1)
  • 175 g coconut oil softened, not completely melted
  • 150 g clear honey
  • 1 egg and 1 egg yolk
  • 1 tsp vanilla extract
  • 325 g gluten free flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • 1 tsp cinnamon

For homemade Nutella filling:

  • Click the link above for the filling recipe.

For assembling:

  • 1 tbsp clear honey
  • melted chocolate Note 2
  • 50 g hazelnuts roasted and ground


For cookies:

  • Pre-heat the oven to 350F (175C) and line a baking tray/sheet with baking/greaseproof paper.
  • Cream together softened coconut oil, honey and vanilla extract.
  • Add the egg and egg yolk, mix thoroughly.
  • In a separate bowl, sift together gluten free flour, baking powder, baking soda, salt and cinnamon. Mix in the ground hazelnuts.
  • 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!
  • Shape individual portions of cookie dough, roughly 1 – 1½ tbsp in amount, into balls.
  • Place the cookie dough balls onto the baking tray, leaving about ½ inch (about 1.5 cm) between them. Flatten them (very slightly).
  • Bake in the pre-heated oven at 350F (175C) for about 12 minutes, or until golden brown around the edges.
  • Leave the baked cookies to cool before sandwich cookie assembly.

For homemade Nutella filling:

  • 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).
  • The "Nutella" will be dense and gooey, and you will be able to shape it using your hands (or a spoon)

For assembly:

  • Smear a small amount of honey on the bottom part of two cookies.
  • Shape the "Nutella" filling into a ball roughly the size of the cookie balls before baking.
  • Sandwich the "Nutella" filling between the two cookies, and repeat until no cookies and/or filling remains.
  • Dip half of each sandwich cookie into the melted chocolate, letting any excess drip down.
  • Dip the chocolate-covered half into the remaining ground roasted hazelnuts.
  • Let the chocolate to set, and enjoy!
  • 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).


Note 1: Roast the hazelnuts in a pan on the hob at medium to high heat for 5 – 7 minutes, until dark golden brown. Alternatively, you can roast them in the oven heated to 390F (220C) in a baking tray for about 10 minutes. If not using blanched hazelnuts, peel the skin off the hazelnuts before they cool completely. When cooled down, grind the hazelnuts into a relatively fine powder, using a blender/mixer.
Note 2: You can simply melt store-bought (sugar free!) chocolate of your preference, or follow the procedure for my raw vegan chocolate truffles to make your own (but WITHOUT adding the water!).