Ingredients:

  • 1.5 cups blanched hazelnut flour
  • 1 cup gluten-free oat flour
  • 0.25 cup melted coconut oil
  • 0.33 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt
  • 0.5 cup smooth hazelnut butter
  • 3 oz dark chocolate (70% cocoa)
  • 2 tbsp unsweetened almond milk
  • 1 tbsp maple syrup
  • 1 pinch espresso powder

Instructions:

  1. Whisk the 1.5 cups hazelnut flour, 1 cup oat flour, and 0.5 tsp sea salt in a large bowl.
  2. In a separate jar, combine the 0.25 cup melted coconut oil, 0.33 cup maple syrup, and 1 tsp vanilla.
  3. Pour the wet into the dry and stir until a stiff, cohesive dough forms.
  4. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (180°C).
  6. Roll the chilled dough between two sheets of parchment paper to 1/4 inch thickness.
  7. Use your cutter to stamp out circles, re rolling the scraps as needed.
  8. Place rounds on the prepared sheet. Bake for 12 minutes until the edges are just starting to brown and the tops look dry.
  9. Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack. They must be cold before filling, or the truffle will melt and run everywhere.
  10. Melt the 3 oz dark chocolate gently.
  11. Stir in the 0.5 cup hazelnut butter, 2 tbsp almond milk, 1 tbsp maple syrup, and a pinch of espresso powder until the mixture is glossy and silky.
  12. Let the filling sit at room temperature for about 20 minutes. It should thicken to the consistency of peanut butter. If it's too runny, pop it in the fridge for 5 minutes and stir.
  13. Flip half of the cookies over. Place a teaspoon of filling in the center of each. Press a second cookie on top until the filling reaches the very edge.