Chocolate Hazelnut Filled Cookie Bites

If you're looking for unique cookies with surprising, indulgent flavors, this recipe is for you: crisp, light cookie bites hiding a filling of cocoa, date syrup, almond butter and a few more good things. The flavor is reminiscent of Nutella, just in a healthier version. Of course you can use any other spread you like, but trust me and make them exactly like this.

Ingredients for chocolate hazelnut filled cookie bites

For the dough:

• 110 g soft margarine or butter.
• 60 g sugar (¼ cup).
• 1 teaspoon vanilla extract.
• 1 medium egg.
• 210 g all-purpose flour (1½ cups).
• 1 teaspoon baking powder.

For the filling:

• 3 tablespoons almond butter or nut butter.
• 2 tablespoons date syrup (silan).
• 1 tablespoon pure maple syrup.
• 2 heaping tablespoons cocoa powder (I used organic).
• 50 g hazelnuts.

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the soft margarine, sugar and vanilla, and mix for about 5 minutes, until creamy.
2. Stop the mixer and scrape down the sides, add the egg and mix until combined.
3. Mix the flour and baking powder together, add them to the bowl and mix into a smooth dough (if the dough is a little crumbly, add a tablespoon of plant-based milk, or regular milk if you chose to make the dairy version).
4. Wrap the dough in plastic wrap and chill it for about 30 minutes.
5. Toast the hazelnuts in a skillet or in the oven, let them cool, and then grind them into small crumbs (not into a powder).
6. In a wide bowl, combine the almond butter, date syrup, maple syrup and cocoa. Mix well into a spreadable paste (taste it and add more sweetness if needed). Add the ground hazelnuts and mix again.
7. Preheat the oven to 350°F (175°C). Divide the dough into 2 equal balls, and roll each ball out between 2 sheets of parchment paper into a thin sheet. Spread the filling over one half and fold the unfilled half over it. Cut into small squares and gently transfer them to a baking sheet. Repeat with the second ball of dough.
8. Bake for about 8–10 minutes, or until golden. Let them cool completely, and only then lift them off the baking sheet and dig in.