Step 1

Pre-heat the oven to 350 ºF (175 ºC) and line a baking tray/sheet with baking/greaseproof paper.

Step 2

Cream together softened coconut oil, honey and vanilla extract.

Step 3

Add the egg and egg yolk, mix thoroughly.

Step 4

In a separate bowl, sift together gluten free flour, baking powder, baking soda, salt and cinnamon. Mix in the ground hazelnuts.

Step 5

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!

Step 6

Shape individual portions of cookie dough, roughly 1 – 1 1/2 tbsp in amount, into balls.

Step 7

Place the cookie dough balls onto the baking tray, leaving about 1/2 inch (about 1.5 cm) between them. Flatten them (very slightly).

Step 8

Bake in the pre-heated oven at 350 ºF (175 ºC) for about 12 minutes, or until golden brown around the edges.

Step 9

Leave the baked cookies to cool before sandwich cookie assembly.

Step 10

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).

Step 11

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

Step 12

Smear a small amount of honey on the bottom part of two cookies.

Step 13

Shape the "Nutella" filling into a ball roughly the size of the cookie balls before baking.

Step 14

Sandwich the "Nutella" filling between the two cookies, and repeat until no cookies and/or filling remains.

Step 15

Dip half of each sandwich cookie into the melted chocolate, letting any excess drip down.

Step 16

Dip the chocolate-covered half into the remaining ground roasted hazelnuts.

Step 17

Let the chocolate to set, and enjoy!

Step 18

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).