Vegan & Gluten-free Chocolate Hazelnut Stuffed Cookies

Vegan & Gluten-free Chocolate Hazelnut Stuffed Cookies 

There is so much buzz at the moment around The Great British Bake Off since the first episode was aired yesterday. Since the new season kicked started with cookies, I wanted to join the fun by offering up a stack of these vegan & gluten-free chocolate hazelnut stuffed cookies. 

They’re basically Nutella stuffed cookies, but I used a dairy-free version of the spread, which you can get here. It’s not the healthiest thing in the world, I know, but at the same time a little won’t do you any harm! In fact, enjoying one of these cookies will only leave you feeling happy and satisfied, which no doubt is good for your health! You know you really want to try one 😉 

You can use my homemade nutella, however; you won’t get that runny texture when you bite into it that you get by when ‘the real deal’. Alternatively you can use a chocolate flavoured nut butter, but again you won’t get the same texture. If that’s something you don’t mind then by all means use whatever filling you prefer.

You really need to try these vegan & gluten-free chocolate hazelnut stuffed cookies. They’re so fun so make, only call for 6 ingredients and taste absolutely delicious 😀 

Vegan & Gluten-free Chocolate Hazelnut Stuffed Cookies 

Makes: 9-10 cookies

Ingredients

135g (1 1/4 cup) oat flour – plain oats ground into a flour in the food processor. Use gluten-free oats if allergic/intolerant
1 tsp baking powder
1/2 tsp salt
2 tbsp coconut oil, melted
4 tbsp maple syrup – or you can use other liquid sweeteners like honey or rice syrup
9-10 tsp chocolate hazelnut spread

Method

Prepare the filling by place a sheet of parchment paper on a plate, then dropping 1 tsp dollops of the chocolate hazelnut spread. Place in the freezer for 30 minutes. This will make it so much easier to fill the cookies without the spread going everywhere!
Preheat your oven to 180C/160C fan/350F
Mix the oats, baking powder and salt in a large bowl, then pour in the coconut oil and maple syrup.
Shape into equal size balls (I weighed mine to make sure they were all around 28g)
Press into a flat disc on the palm of your hand, then place a frozen spread disc in the middle. Fold the edges of the cookie over the frozen discs making sure they’re concealed.
Arrange the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes.
Enjoy!