Hazelnut Chocolate Sandwich Cookies adapted from Donna Hay

• Vegan
• Gluten free

• Condiments

  • 2 tbsp Almond butter
  • 3/4 cup Maple syrup, pure

• Baking & Spices

  • 1 cup All purpose gluten free flour
  • 3/4 cup Dark chocolate chips
  • 3/4 cup Hazelnut flour
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on ahealthylifeforme.com

Description

Directions

• Preheat oven to 350°F.
• Line baking sheet with parchment
• Combine dry ingredients in a medium bowl, whisk to combine
• Whisk together wet ingredients and slowly pour into dry ingredients stirring until evenly blended.
• Form dough into teaspoon size balls and gently flatten on a baking sheet.
• Bake for 14-15 minutes or until cookies just starts to brown around edges.
• Remove and place on a rack to cool.
• Continue with remaining dough.
• While cookies are baking make the ganache.
• Combine ingredients in a microwave safe bowl and cook for 45-50 seconds, remove and stir to blend completely. Set aside and the mixture will thicken.