Hazelnut cookie sandwich

Hazelnut cookie sandwich with almond flour, hazelnut butter, cocoa and honey: an easy recipe for nutty, creamy cookie sandwiches from the fridge.

At a glance

• Serves 5
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 241 kcal per serving
• Protein: 7 g
• Fat: 21 g
• Carbs: 6 g

Ingredients

• 100g almond flour
• 2 tbsp coconut oil
• 1 tbsp honey
• 3 tbsp hazelnut butter
• 1 tbsp cocoa powder
• 1 pinch of salt

Method

You’ll need: cookie cutters

1. Knead the almond flour, coconut oil and honey into a smooth dough. If it crumbles, press it together with your hands until you can shape it.
2. Press the dough flat, chill it briefly and then cut out cookies. Set them aside to firm up.
3. Stir the hazelnut butter, cocoa powder, a little coconut oil and the salt into a creamy filling. It should be spreadable but not too runny.
4. Spread the filling over half of the cookies. Put the remaining cookies on top and press them on gently.
5. Chill the cookie sandwiches until the filling firms up. This way they hold together better and get a lovely texture.
6. To serve, take them out of the freezer and leave them to stand for a minute or two. Then they're firm outside and still pleasantly creamy inside.

Good to know

If you love nutty desserts, this is just right. The cookies are soft, the filling creamy, and they taste especially good straight from the freezer.

Swaps

Hazelnut butter → almond butter (more vitamin E, slightly milder flavour); honey → date paste (also adds a little fibre); almond flour → finely ground oats (more fibre, slightly heartier texture; contains gluten unless certified gluten-free); coconut oil → ghee (more aromatic, no seed oil)

Allergens

Contains tree nuts and may be unsuitable for people with a nut allergy. For children only when age-appropriate because of the firm texture and possible allergens; during pregnancy the ingredients are usually no cause for concern in normal amounts, as long as they're well tolerated.

Dairy-free recipes