Shortbread Cookie Sandwiches with Chocolate-Hazelnut Filling
Total Time: 35 minutes
Serves: 6
Ingredients:
Hazelnut-shortbread cookies
- 1/2 cup Nutiva Buttery Coconut Oil
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. honey
- 1/2 tsp. SunButter Natural Sunflower Seed Butter
- 1/2 tsp. flax and 1/2 tsp. water mixed together
- 1-1/2 cups Bob’s Red Mill Paleo Baking Flour
Chocolate-hazelnut butter
- 1/2 bar Hu Dark Chocolate Hazelnut Butter
- 1/4 cup Windy City Organics Dastony Hazelnut Butter
Instructions:
- Preheat oven to 325°F. Line a baking sheet with baking paper.
- In a large bowl, combine all cookie ingredients except flour. Using a hand mixer, mix for 2 minutes until well combined. Fold in flour until fully incorporated.
- On the prepared baking sheet, press dough into 12 small cookies. Bake for 18 minutes until edges are lightly golden. Let cool completely.
- Meanwhile, in a small pot over low to medium heat, melt the chocolate bar. Stir in hazelnut butter until well combined.
- Once cookies are completely cool, spread a spoonful of filling on the bottom of six cookies. Top each with a reserved cookie to form sandwiches.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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