1cupPamela's Gluten-free Pancake and Baking mixor gluten-free all purpose flour for dairy-free version.
1/2cuporganic coconut oil
Organic chocolate hazelnut butter
Pre-heat oven to 350 degrees.
In a food processor blend the almonds until they are a near powder. Add the oats, flour, cinnamon and salt and mix to combine.
Add the maple syrup, oil and vanilla extract and combine until the dough becomes a ball.
Scoop roughly 1 tablespoon of dough out and place on greased cookie sheet. Make a small thumbprint in cookie and fill with chocolate butter. Place the rest of cookies on cookie sheet and bake for 15-20 minutes.