Almond Oat Thumbprint Cookies with Chocolate Hazelnut Filling

These dairy-free almond oat thumbprint cookies are filled with luscious
chocolate hazelnut spread. Gluten free and vegan friendly.

Servings: 15 cookies

Author:

Dessert

American

Dairy Free Gluten Free almond oat thumbprint cookie

🧂 Ingredients

1 tbsp ground flaxseed
3 tbsp hot water
¼ cup salted dairy-free butter, softened

(i.e Country Crock plant butter sticks)
⅓ cup granulated sugar

(vegan if necessary)
1 tsp vanilla extract
1 cup almond flour
½ cup gluten-free oat flour
¼ tsp baking soda
¼ cup dairy-free chocolate hazelnut spread

(NOT Nutella; see notes; gluten free / vegan if necessary)

1 Preheat oven to 350°F. Line a baking sheet with parchment paper.
2 In a small bowl, combine the ground flaxseed with hot water. Let it sit for 5
minutes until the mixture thickens and becomes gelatinous.
3 In a mixing bowl, combine the softened dairy free butter, sugar, vanilla
extract, and flax mixture. Stir until well combined.
4 Add the almond flour, oat flour, and baking soda to the bowl. Stir until
combined.
5 Using a small cookie scoop or heaping tablespoon, portion the dough onto the
baking sheet.
6 Press the dough with the palm of your hand to flatten slightly, and use a finger
to make a small indentation in the center. Portion out a small dollop of
dairy-free chocolate hazelnut spread into the indentation in each one.
7 Place the baking sheet in the oven and bake at 350°F for 9-11 minutes on the
center rack, until cookies are cooked through. Let cool on the pan, then enjoy.