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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:
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Preheat oven to 325 degrees F. Line baking sheet with baking paper.
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In large bowl, combine all cookie ingredients except flour. Using hand mixer, mix until well combined, 2 minutes. Fold in flour until well combined.
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On prepared baking sheet, press dough into 12 small cookies. Bake 18 minutes, until edges are lightly golden. Let cool.
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Meanwhile, in small pot over low to medium heat, melt chocolate bar. Stir in hazelnut butter until well combined.
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Once cookies are completely cool, add spoonful of filling to the bottom of six. Top with reserved cookies to create a sandwich.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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