Keepin’ It Kind Cookie Exchange: Chocolate Hazelnut Sandwich Cookies

 

Chocolate Hazelnut Sandwich Cookies An Unrefined Vegan

Christmas and cookies – a match made in holiday heaven! This year, as in the two prior years, I’m celebrating Christmas at Keepin’ It Kind’s Cookie Exchange. My first year, I shared a recipe for sweet and spicy Molasses Crinkles; my recipe for year two was Sicilian Fig Cookies, and this year – gluten-free Chocolate Hazelnut Sandwich Cookies that just cry out for a tall, cold glass of your favorite non-dairy milk.

2014-Cookie-Swap-Party

My cookie recipe is below, but I hope you’ll also take some time today to visit my guest post on Keepin’ It Kind – and to enjoy the other beautiful cookie creations that are part of this year’s exchange. Bonus: enter to win a Vitamix high-speed blender. Yep, you read that right! Kristy has a VITAMIX to give away to one lucky-duck reader.

Vitamix-Cookie-Party-Giveaway

Chocolate Hazelnut Sandwich Cookies An Unrefined Vegan

You can find Lily’s Sweets brand stevia-sweetened, vegan semi-sweet chocolate chips at Whole Foods (sometimes…) and on Amazon here.

Chocolate Hazelnut Sandwich Cookies
Yields 17
Write a review
Print
168 calories
16 g
0 g
11 g
3 g
5 g
41 g
10 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
41g
Yields
17
Amount Per Serving
Calories 168
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
7%
Sugars 5g
Protein 3g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cookies
  1. 1 1/2 cup gluten-free flour blend
  2. 1/2 cup hazelnut meal
  3. 2 Tbsp. flaxseed meal
  4. 2 Tbsp. maple sugar (or brown sugar)
  5. pinch sea salt
  6. pinch ground cinnamon
  7. 1/2 cup roasted hazelnut butter
  8. 1/4 cup coconut oil (in solid form)
  9. 1/2 tsp. vanilla-flavored stevia liquid
  10. ~10 Tbsp. ice water
Filling
  1. 3/4 cup semi-sweet vegan chocolate chips (preferably stevia-sweetened)
  2. 1 tsp. coconut oil
Make the cookies
  1. Preheat the oven to 375-degrees and line 2 baking sheets with parchment paper.
  2. In the bowl of a food processor, pulse the flour, meals, sugar, salt, and cinnamon until evenly combined. Add the hazelnut butter and coconut oil and pulse until you have a mixture that looks like coarse meal. With the processor running, add the water and stevia to the flour mixture. Process until it begins to come together in a ball. Scrape out the dough, form it into a round, flat disk and cover in plastic wrap. Chill for at least 30 minutes.
  3. Place the unwrapped disk of dough onto a (gluten-free) floured board. Roll the dough until it is about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out as many circles as you can and place them on one of the baking sheets. Scrunch up the dough scraps, knead a bit, then roll out again. Cut more circles, place them on a baking sheet. Do this one more time. You should end up with 34 cookies.
  4. If you like, take a smaller-sized round cookie cutter and cut out circles in half of the cookies. Keep those tiny circles and bake them with the rest of the cookies - they're delicious! Or, using the tines of a fork, press small holes into half of the cookies. Now bake the cookies for 12-15 minutes, switching pans in the oven halfway through for even baking. You want the cookies to be very firm and just beginning to brown at the edges. Allow cookies to cool for a few minutes on the pans, then gently transfer them to wire cooling racks to cool completely.
Make the filling
  1. When ready to assemble the cookies, carefully melt the chocolate chips and coconut oil in a double-boiler or microwave.
Assemble the cookies
  1. Place the "bottom" cookies on one wire rack and the "top" cookies on another. Working quickly, divide the melted chocolate between the "bottom" cookies and spread the chocolate almost to the edges of the cookies. Lay the "top" cookies on the "bottom" cookies. Let cookies set before storing and/or eating.
beta
calories
168
fat
11g
protein
3g
carbs
16g
more
an unrefined vegan http://anunrefinedvegan.com/
Chocolate Hazelnut Sandwich Cookies An Unrefined Vegan

 

 

 

 

 

 

5 thoughts on “Keepin’ It Kind Cookie Exchange: Chocolate Hazelnut Sandwich Cookies

  1. Brittany

    These are so gorgeous, totally bake shop material. If you need anyone to take these off your hands (though I am sure they are FAR gone down into your tummy) I VOLUNTEER!

    Reply

Fill in the Blank: