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Hazelnut Chocolate Sandwich Cookies adapted from Donna Hay recipe

Servings 18
Author Amy Stafford


Dry ingredients:

  • 1 cup all-purpose gluten-free flour
  • 3/4 cup hazelnut flour place whole hazelnuts in food processor and process until small sand like consistency

Wet ingredients:

  • 1/4 teaspoon kosher salt
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil melted


  • 2 tablespoons almond butter
  • 1/4 cup pure maple syrup
  • 3/4 cup dark chocolate chips {60% cocoa}



  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment
  3. Combine dry ingredients in a medium bowl, whisk to combine
  4. Whisk together wet ingredients and slowly pour into dry ingredients stirring until evenly blended.
  5. Form dough into teaspoon size balls and gently flatten on a baking sheet.
  6. Bake for 14-15 minutes or until cookies just starts to brown around edges.
  7. Remove and place on a rack to cool.
  8. Continue with remaining dough.
  9. While cookies are baking make the ganache.
  10. 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.

Recipe Notes

Store cookies in airtight container for 3-5 days.